Whole-wheat fettuccine makes a hearty base for this vegan dish, which also features onion, garlic, button and cremini mushrooms. The pasta is topped with a sauce made with white wine, tomato paste and soy milk.
4 oz. whole-wheat fettuccine
2 tbsp. olive oil
1 small onion, chopped
1 clove garlic, minced
8 oz. sliced button mushrooms
4 oz. roughly chopped cremini mushrooms
1 tbsp. flour
2 tbsp. white wine
1 tbsp. tomato paste
2⁄3 cup plain soy milk
1 tbsp. chopped fresh parsley
1. Cook fettuccine according to package instructions. Drain.
2. Meanwhile, heat oil in large skillet over medium heat. Cook onion 2 minutes, or until translucent. Add garlic and cook for 30 seconds. Add mushrooms, reduce heat to medium low and cook, stirring occasionally, 5 to 6 minutes, or until mushrooms release juices.
3. Sprinkle flour over mushroom mixture and stir to combine. Add wine, tomato paste and soy milk. Cook, stirring, until thickened.
4. Toss with fettuccine and sprinkle parsley on top.
Recipe by The University of New Hampshire, Durham, N.H./Mushroom Council