Mushroom Cream Sauce Over Whole Wheat Pasta

NEED:
2 Tablespoon soy margarine
8-12 ounce mushrooms, sliced (try shiitake, oyster mushrooms, or portobello)
1 clove garlic, minced
1 Tablespoon all-purpose flour
1 1/4 cups unsweetened soy milk
1 Tablespoon chopped fresh parsley
Juice of 1/2 lemon
Salt, to taste
Pepper, to taste
10 ounce cooked whole wheat pasta, such as fettuccine or linguine

Melt one tablespoon of the margarine in a sauté pan, then add the mushrooms and garlic. Sauté until soft, about 4 to 5 minutes. Remove from the pan and set aside.
Melt the second tablespoon of margarine, then stir in the flour and cook for about one minute. Gradually stir in the soy milk and mix until smooth.
Add the mushrooms, parsley, lemon juice, salt, and pepper and cook for 1 to 2 minutes.
Pour the sauce over warm pasta, garnish with additional parsley (if desired), and serve immediately.

Makes 3 to 4 servings.

Enjoy!