Prep 15 mins
Cook 20 mins
"The smoky, earthy flavor of mushrooms gives this sauce a wonderfully satisfying quality, while soymilk provides richness without the fat of cream." From Vegetarian Times, November 2000. Serves 4. Vermicelli cooks quickly, so be careful not to overcook.
- 1 tablespoon olive oil
- 1 teaspoon olive oil
- 4 medium garlic cloves, minced
- 2 medium leeks, halved lengthwise, rinsed well and thinly sliced (white and light green parts)
- 1 medium red onion, thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 1⁄2 ounces button mushrooms, sliced (1 cup)
- 2 ounces shiitake mushrooms, stemmed and sliced (1 cup)
- 2 ounces portabella mushrooms, stemmed and sliced (1 cup)
- 1 1⁄2 cups soymilk
- 2 teaspoons chopped fresh oregano
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon seasoning salt
- 1 teaspoon fresh ground pepper
- 12 ounces dried vermicelli or 12 ounces angel hair pasta
- Bring large pot of lightly salted water to a boil over high heat for pasta.
- Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Add garlic, leeks and both onions and cook, stirring often, 3 minutes. Add all mushrooms and cook, stirring occasionally, until softened and lightly browned, about 3 minutes.
- Add soymilk, oregano, rosemary, seasoned salt and pepper. Cook, stirring often, just until mixture comes to a boil, 2 to 3 minutes. Remove from heat; cover to keep warm.
- Add pasta to boiling water; stir to prevent sticking. Cook according to package directions until just tender. Drain pasta; divide among plates. Spoon mushroom mixture over pasta and serve hot.