Mushroom Cream Sauce Over Whole Wheat Pasta

2 Tbsp. soy margarine
8-12 oz. mushrooms, sliced (try shiitake, oyster mushrooms, or portobello)
1 clove garlic, minced
1 Tbsp. all-purpose flour
1 1/4 cups unsweetened soy milk
1 Tbsp. chopped fresh parsley
Juice of 1/2 lemon
Salt, to taste
Pepper, to taste
10 oz. cooked whole wheat pasta, such as fettuccine or linguine

• Melt one tablespoon of the margarine in a sauté pan, then add the mushrooms and garlic. Sauté until soft, about 4 to 5 minutes. Remove from the pan and set aside.
• Melt the second tablespoon of margarine, then stir in the flour and cook for about one minute. Gradually stir in the soy milk and mix until smooth.
• Add the mushrooms, parsley, lemon juice, salt, and pepper and cook for 1 to 2 minutes.
• Pour the sauce over warm pasta, garnish with additional parsley (if desired), and serve immediately.

Makes 3 to 4 servings