Fettuccine in a White Sauce with Spring Vegetables

By blum099

Ingredients

• 1 pound thin asparagus, trimmed and blanched until just tender
• 1 cup sautéed sliced shiitake or cremini mushroom caps
• 1 (14-ounce) can artichoke hearts, drained and quartered
• 1 jarred roasted red pepper, cut into strips
• 1 green onion (green part only), cut into 1 inch lengths
• 1 package Tinkyada brand fettuccine (gluten free)
• 3 tablespoons Earth Balance or vegan margarine
• 2 tablespoons extra virgin olive oil
• 5 tablespoons brown rice flour
• 2 cups vegetable broth (try Imagine organic no-chicken broth)
• 1 cup soy creamer or unsweetened soy milk
• 1 teaspoon sea salt
• 3 tablespoons nutritional yeast (Red Star brand large flake)
• Freshly ground black pepper

Details

Servings 4

Preparation

Step 1

Prepare the asparagus, mushrooms, artichokes, bell pepper, and green onion as suggested and set aside.
Prepare pasta as per instructions and drain. Rinse with cold water to prevent from sticking. Transfer the pasta back into the pot and toss with the olive oil. Set aside.
In a medium sauce pan, combine the vegetable broth and soy creamer and warm over medium heat.
In a large sauté pan, melt the margarine over medium heat. With a whisk, incorporate the brown rice flour into the melted margarine until thoroughly combined. Ladle the warm broth into the sauté pan while constantly stirring with whisk. Add more broth or soy milk in small amounts if sauce is too thick. When the sauce is at desired creaminess, blend in the sea salt and nutritional yeast. Taste and adjust the seasonings, if needed. Add the reserved vegetables to the pasta. Pour in the white sauce and mix well, tossing gently to combine, and heating for a few minutes, if needed. Season with freshly ground black pepper.