Fettuccine Alfredo with Seared Portobellos

• 8 oz. whole-wheat fettuccine
• 1 1/2 cups plain soymilk
• 1/4 cup white wine
• 1 Tbs. nutritional yeast
• 1 tsp. yellow miso
• 18 tsp. ground nutmeg
• 18 tsp. cayenne pepper
• 1/2 tsp. turmeric
• 1 Tbs. corn oil
• 2 cloves garlic, minced (2 tsp.)
• 2 Tbs. all-purpose flour
• 8 oz. portobello mushroom caps, sliced 1/2-inch thick
• 1/2 cup fresh basil leaves, chopped

1. Cook fettuccine according to package directions.
2. Whisk together soymilk, wine, yeast, miso, nutmeg, cayenne, and turmeric in measuring cup.
3. Set aside.
4. Heat corn oil in 4-qt.
5. saucepan over medium heat, and add garlic.
6. When garlic starts to sizzle, whisk in flour.
7. Cook 2 minutes, whisking constantly.
8. Remove from heat, and whisk in 1/2 cup soymilk mixture.
9. Gradually whisk in remaining soymilk mixture.
10. Season with salt and pepper; keep sauce warm.
11. Coat skillet with olive oil cooking spray, and heat over high heat.
12. Sear mushroom slices 2 to 3 minutes on each side, or until they shrink and brown.
13. Drain fettuccine, and toss with warm sauce and basil.
14. Top with mushrooms.

wholewheat fettuccine, soymilk, white wine, nutritional yeast, yellow miso, ground nutmeg, cayenne pepper, turmeric, corn oil, garlic, flour, portobello mushroom caps, fresh basil

Taken from www.vegetariantimes.com/recipe/fettuccine-alfredo-with-seared-portobellos/ (may not work)