3 tablespoons olive oil
3 cloves garlic (more if you like)
big bag of mushrooms
1 can diced tomatoes
1/2 - 1 cup soy milk (preferably not low fat)
pasta (angel hair spagetti is nicest)
Finely chop the garlic and roughly dice the mushrooms. Heat the oil in wok or frying pan. Add the garlic and simmer until soft. Add the mushrooms and toss through for 5 minutes. Add the tomatoes and soy milk and allow to simmer for 15 minutes. (This is a good time to cook the pasta). Just before serving, mix 2 teaspoons of cornflour in a little water and add to the mushroom/tomato mixture until it thickens slightly (note: it should not be goopy).
Serve on warm pasta with salad.