Noodles with Creamy Leek and Mushroom Sauce

By bunny

Ingredients

• 3- 3.5 oz (85-100g) wholemeal (whole wheat) noodles
• 1 small leek
• 1 1/2 tbsp vegan margarine
• 4 oz (115 g) mushrooms 2 cups
• 1 1/2 tbsp wholemeal flour
• 1/8 pint (70 mls) soy milk 1/3 cup
• 1/2 tsp mustard
• 1/2 tsp marjoram
• sea salt and pepper to taste

Preparation

Step 1

1- Cook the noodles until tender in boiling salted water.
2- Clean and chop the leek finely. Melt 1 tbsp margarin in a saucepan and saute the chopped leek for 3-4 min.
3- Slice the mushrooms and add them to the pan; cook for a further 3-4 min.
4- Stir the flour into the pan, then slowly add the milk, stirring constantly (if a thinner sauce is desired add a little more then specified) until thickened and boiling.
Lower the heat and simmer while adding mustard, marjoram and seasoning.
5- When the noodles are cooked, drain them and toss them with the remaining 1/2 tbsp margarine. Pour the sauce over them