Recipes

Pea and Mushroom Pasta Sauce

  • 3 cups soymilk or other nondairy alternative
  • 6 tablespoons butter or nondairy alternative
  • 6 tablespoons unbleached all-purpose flour or wheat-free alternative
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced (optional)
  • 2 cups (8 ounces) sliced fresh mushrooms
  • 1 (10-ounce) bag frozen peas, thawed
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons finely chopped fresh tarragon, basil and/or dill or 2 teaspoons dried
  • Salt and pepper to taste
  • 1 pound cooked spinach linguine or other pasta, held warm (about 8 ounces uncooked)
  • 1/2 cup (1 ounce) freshly grated Parmesan cheese or nondairy alternative

Per serving: 437 calories; 16 g protein; 59 g carbohydrates; 15 g fat; 7 g saturated fat; 28 mg cholesterol; 7 g fiber; 238 mg sodium

A tossed green salad is the classic accompaniment for hearty pasta dishes. Fresh strawberries drizzled with balsamic vinegar will satisfy your sweet tooth.