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Vermicelli With Three Mushrooms and Three Onions

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“"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.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring large pot of lightly salted water to a boil over high heat for pasta.
  2. 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.
  3. 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.
  4. 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.

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