Recipe - Pasta With Cream Sauce And Mushrooms

1 tablespoon Olive oil
2 tablespoon Chopped onions
2 Cloves garlic; minced
1 teaspoon Oregano
One fourth teaspoon Dried thyme
One fourth teaspoon Dried rosemary
One fourth cup White wine
1 2/3 cup Soymilk
One fourth cup Margarine
One half teaspoon Salt
One half teaspoon White pepper
1 Bay leaf
One fourth cup Flour
2 cup Fresh vegetables*; cut into
small
Cut into small pieces
1 pound Pasta; cooked

* (try broccoli, mushrooms, cauliflower, and zucchini)

In a large saucepan, heat the olive oil over low heat. Add the onion and
garlic, and saute until tender. Add the oregano, thyme, and rosemary, and
saute a few minutes more. Add the wine and bring to a boil.

Add the soymilk, margarine, salt, pepperand bay leaf. Return the mixture
to a boil, stirring occasionally until the margarine melts. Add the flour a
tablespoon at a time, whisking after each addition to avoid lumps. Stir
until the mixture thickens, about 2 minutes.

Place the vegetables in a steamer or metal sieve over boiling water and
steam until just tender. To serve, toss the vegetables with the freshly
cooked pasta. Pour the sauce over the pasta and vegetables, and toss to
mix. Yield 4