Broccoli & Mushroom Alfredo
spaghetti for 1
2/3 cup broccoli florets (fresh or frozen)
1 cup nondairy milk
2 tablespoons white flour
1/2 teaspoon garlic puree or 3 crushed garlic cloves, to taste
salt and pepper, to taste
1 tablespoon olive oil
2/3 cup mushrooms, sliced
1 tablespoon margarine, optional
1 tablespoon vegan parmesan, optional
1. Cook the pasta according to directions on the packet. In the last 2 minutes of cooking, add the broccoli, then drain.
2. In a saucepan over medium heat, whisk together the milk, flour, garlic, salt, pepper, and olive oil. Stir slowly until bubbly, then reduce heat to low.
3. Add mushrooms and vegan margarine. Allow to cook for 5 to 10 minutes on low heat. Stir almost constantly. Taste and add more salt/pepper/garlic, if needed.
4. Serve over the pasta and broccoli and top with the parmesan for a quick, rich-tasting meal.
Most people can't tell that this creamy white sauce is vegan, and it makes a great low fat cholesterol free alternative to the real thing.