Mushroom Cream Sauce Over Whole Wheat Pasta

5.0 (1 reviews)

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

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind