Fettuccine with Red Pepper and Mushrooms

Creamy Pasta with Red Peppers and Mushrooms

I have to share this as I made my revised version tonight and it was sooo good. I’ll definitely make it again and it can be Vegan if you use soy milk instead of low fat. (Oops! Guess the pasta contains eggs .). Yukie aand I think soy milk makes white sauce taste kind of sweet though. Also I had to use spaghetti instead of flat noodles but it was very good, so good that we ate it all up before I remembered to take a picture. This is a similar image photo.

1 package of fettuccine

1 large clove garlic, minced

1 T oil

1 package of fresh mushrooms ( or if necessary, canned)

1/3  of a sweet red pepper

1~ cup brussel sprouts (par-boiled) or use another green vegetable

1/2 teas salt

dash of pepper

Creamy Sauce (see below)

Cook fettuccine ( or spaghetti). While doing so, saute garlic and other ingredients. In a separate pan, make a quick white sauce base using 2~3 T oil or butter, 2~3 T  flour, 1 cup water , 1/2 cup of low fat milk. Melt the butter, stir in flour and cook over medium heat, stirring constantly with a wooden spoon. Gradually add hot water, this time using a wire whip to blend the sauce. Return to heat. Add low-fat milk. Add 1 t Parmesan cheese, 1 T miso, and a little salt to taste. Drain pasta and stir in vegetables. Add creamy sauce  and chopped fresh parsley if available and stir.