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Pasta: 12 pt. Linguine with Creamy Clam & Mushroom Sauce

Source of Recipe

internet


List of Ingredients

1/2 Pound fresh mushrooms sliced
1/3 Cup onion finely chopped
1 Clove garlic finely chopped
2 Tablespoons olive oil
2 Tablespoons flour
1 Cup Soy Milk
2 Teaspoons chicken bouillon granules
1 Cup frozen green peas thawed
1/4 Cup parmesan cheese freshly grated
1 Tablespoon dry white wine
1 Pound linguini cooked
2 Cans clams, canned with liquid drain, reserve syrup


Recipe

In dutch oven, over med-high heat, cook and stir mushrooms, onion and garlic in oil until liquid from mushrooms is absorbed. Reduce heat to medium; stir in flour. Gradually stir in clam juice, milk and bouillon; cook and stir until thickened. Add peas, parmesan cheese, vermouth, and clams; mix well. Heat through ( do not boil). Serve over hot cooked linquine. Refrigerate leftovers.

Serves 4.