3 sups soy milk
1/2-3/4 cup nutritional yeast
2 tablespoon cornstarch
3/4 - 1lb chopped or thin sliced mushrooms
1 cup chopped broccoli or steamed chopped spinach (optional)
olive oil
salt and pepper
1/4 cup or more white wine
12 oz package linguini or other pasta
Boil pasta according to directions. Sauté mushrooms and broccoli (if using) in olive oil. Turn down heat when mushrooms are soft. Whisk together soymilk, cornstarch and nutritional yeast. Add to skillet and let thicken. Add vegan white wine, salt and pepper to taste and spinach (if using). Serve on top of pasta nice and hot.