Pasta With Cream Sauce and Mushrooms

Ingredients

• •1 bay leaf
• •1 pound pasta
• •¼ teaspoon rosemary
• •¼ teaspoon thyme
• •¼ cup flour
• •1 cloves garlic
• •¼ cup margarine
• •¼ cup olive oil
• •2 tablespoons onions
• •1 teaspoon oregano
• •2 cups vegetables
• •½ teaspoon salt
• •1⅔ cups soymilk
• •½ teaspoon pepper
• •100 ml white wine

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Method

From foodista.com — read the original

1. 1* (Try broccoli, mushrooms, cauliflower, and zucchini). In a large saucepan, heat the olive oil over low heat.
2. 2Add the onion and garlic, and saute until tender.
3. 3Add the oregano, thyme, and rosemary, and saute a few minutes more.
4. 4Add the wine and bring to a boil.
5. 5Add the soymilk, margarine, salt, pepper-and bay leaf. Return the mixture to a boil, stirring occasionally until the margarine melts.
6. 6Add the flour a tablespoon at a time, whisking after each addition to avoid lumps. Stir until the mixture thickens, about 2 minutes.
7. 7Place the vegetables in a steamer or metal sieve over boiling water and steam until just tender. To serve, toss the vegetables with the freshly cooked pasta.
8. 8Pour the sauce over the pasta and vegetables, and toss to mix. Yield 4servings.