This recipe also works great with snow peas instead of asparagus... or whatever else you have in your refrigerator!

Ingredients

• ½ cup water
• 1 tablespoon soy sauce
• 2 carrots, diced
• 1 cup sliced fresh mushrooms
• 1 cup broccoli florets, chopped
• 6 green onions, chopped
• 2 garlic cloves, minced
• 1 pound asparagus spears, cut into 1 ½ inch pieces
• 1 red bell pepper, thinly sliced
• 1 cup soy milk blended with 1 tablespoon Wondra flour or all purpose flour
• 1 teaspoon dried basil
• 8 ounces, uncooked, of whole grain pasta noodles – fettuccine or linguini or spaghetti

Directions

1. Place a large pot of water on to boil before starting to cook the vegetables. 
2. Place the ½ cup of water into a large sauté pan.  Add the garlic and cook for one minute.  Add the soy sauce, scallions and carrots to the sauté pan.  Cover and let simmer for approximately 5 minutes. 
3. Add the pasta into the boiling water and allow to cook according to the directions on the box.. 
4. Add the mushrooms, broccoli, asparagus and bell pepper and stir to combine well.  Cover and let simmer for another 5 minutes.  Add the basil, salt and pepper to taste and the soy milk mixture.  Continue to simmer until the milk is heated through and starting to thicken.
5. Drain the pasta and serve the vegetables on the pasta.