Fettuccine with Mushrooms and Fava Beans in a Rosemary Cream Sauce
A familiar story line in 2007 usually starts this way... "Liz picked up some mushrooms at the store..." ;)
Some lovely chanterelles, bluefoot and shiitake mushrooms all found their way into this rosemary infused pasta dish.
The sauce starts with sweated shallots and garlic, 1 tsp of chopped rosemary, about 1/2 cup of soy milk and soft tofu combination, brought to a simmer and cooked down by about half. Then the pasta was added until well coated. Top with the pan-fried mushrooms, fava beans and roasted broccoli.
(if you're looking for "Raw Food Wednesday," it'll return as usual, in January)