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:
- Place a large pot of water on to boil before starting to cook the vegetables.
- 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.
- Add the pasta into the boiling water and allow to cook according to the directions on the box..
- 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.
- Drain the pasta and serve the vegetables on the pasta.
For the picture recipe, click here.
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