I hope that didn't sound forced...generally when I make 'pasta' sauce, I leave out the pasta and eat it on bread...partly cause I'm obsessed with bread and partly cause thats the way I roll.
But this is good, even for a self admitted pasta avoider.
What you'll need:
2 cups pasta, any kind I used the tricoloured swirls
1 small onion finely diced
1 cup sliced button mushrooms
1 cup sliced broccoli florets
2 cloves garlic crushed
1/4 cup white wine
2 heaped tbsp tofutti cream cheese
1/2 cup soy milk
1 tbsp freshly chopped chives
1 tbsp freshly chopped parsley
salt and pepper to taste
nuttelex for frying
Put your pasta on to cook.
You can use olive oil for this but I think nuttelex gives the mushrooms a nice flavour,
Melt a tbsp nuttelex in a hot fry pan and add onion, cook for 2-3 minutes until transparent stirring regularly. Add mushrooms and garlic and fry for another minute or two, add broccoli and wine and leave to simmer.
Place cream cheese, milk, herbs and some salt and pepper into a jug and whisk until well combined (heating will help this process microwave for 30 seconds or so) add this mixture to your fry pan and mix thoroughly. Cook for a further 5 -7 minutes or until broccoli is cooked to your liking.
If sauce starts to get to thick just add a small amount of water, don't worry if you add too much, it will evaporate off.
Once pasta is cooked, drain and add to sauce and mix through. Sprinkle with some more fresh parsley and some cracked pepper and enjoy Xx
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