pasta - Pasta with Cream Sauce and Mushrooms

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Pasta with Cream Sauce and Mushrooms

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

2 tablespoons chopped onions

2 cloves garlic -- minced

1 teaspoon oregano

1/4 teaspoon dried thyme

1/4 teaspoon dried rosemary

1/4 cup white wine

1 2/3 cups soymilk

1/4 cup margarine

1/2 teaspoon salt

1/2 teaspoon white pepper

1 bay leaf

1/4 cup flour

2 cups fresh vegetables (try broccoli and

mushrooms) -- cut in small pieces

1 pound pasta -- cooked

 

 

In a large saucepan, heat the olive oil over low heat. Add the onion and garlic,

and saute until tender. Add the oregano, thyme, and rosemary, and saute a few

minutes more. Add the wine and bring to a boil

 

Add the soymilk, margarine, salt, pepper-and bay leaf. Return the mixture to a

boil, stirring occasionally until the margarine melts. Add the flour a

tablespoon at a time, whisking after each addition to avoid lumps. Stir until

the mixture thickens, about 2 minutes.

 

Place the vegetables in a steamer or metal sieve over boiling water and steam

until just tender.

 

Toss the vegetables with the freshly cooked pasta. Pour the sauce over the pasta

and vegetables, and toss to mix.

 

Source: " Indiana Soybean Board " S(Internet Address):

" http://www.soyfoods.com/index.html "

 

 

4 servings

 

 

 

 

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Per Serving (excluding unknown items): 598 Calories; 17g Fat (25.8% calories

from fat); 16g Protein; 92g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

409mg Sodium. Exchanges: 6 Grain(Starch); 0 Vegetable; 3 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0