Spaghetti Ticino

By bunny

Ingredients

• 3 oz (85g) wholewheat spaghetti 1/2 cup
• 1 small onion
• 1 small garlic clove
• 1 small green pepper
• 1 tbsp olive oil
• 2 oz (55g) mushrooms 1 cup
• 1 tbsp wholewheat flour
• 1/4 pint (140 ml) soya milk 2/3 cup
• sea salt and pepper to taste
• 1 tsp vegan margarine
• 1 tbsp nutritional yeast flakes or powder or vegan parmesan
• 2 tbsp Smokey Snaps (imitation bacon bits)

Preparation

Step 1

1- Cook the spaghetti until just tender.
2- Meanwhile, chop the onion, garlic and green pepper finely. Saute them in the oil in a saucepan for 3-4 min. Slice the mushrooms; add them to the pan and saute the mixture for a further 2 minutes.
3- Stir in the flour, then pour in the milk slowly, stirring constantly to avoid lumps. Bring to boil then lower heat and simmer, uncovered, for a few minutes. Season to taste.
4- When the spaghetti is cooked, drain it and toss with the margarine and yeast.
5- Remove the sauce from the heat and stir in the Smokey snaps. Pour the sauce over the spaghetti.