Pasta and Vegetables in a Cream Sauce


Serves: 4


  • 1 Tablespoon olive oil
  • 2 Tablespoons chopped onions
  • 2 Cloves garlic, minced
  • 1 teaspoon oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/4 Cup white wine
  • 1/4 Cup margarine
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon white pepper
  • 1 Bay leaf
  • 1/4 Cup flour
  • 1 2/3 Cups soymilk, brought to room temperature or lightly heated, but not boiled
  • 2 Cups fresh vegetables, cut into small pieces (try broccoli, mushrooms, cauliflower, and zucchini)
  • 1 lb. pasta, cooked


In a large saucepan, heat the olive oil over low heat. Add the onion and garlic, and saute until tender. Add the oregano, thyme, and rosemary, and saute a few minutes more. Add the wine and bring to a boil. Add the margarine, salt, pepper, and bay leaf. Return the mixture to a boil, stirring occasionally until the margarine melts.

Add the flour a tablespoon at a time, whisking after each addition to avoid lumps. Stir until the mixture thickens, about 2 minutes.  Slowly wisk in the soymilk.

Place the vegetables in a steamer or metal sieve over boiling water, and steam until just tender. To serve, toss the vegetables with the freshly cooked pasta. Pour the sauce over the pasta and vegetables, and toss to mix.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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