Fettuccine Alfredo with Seared Portabellos

good one from Vegetarian times

Fettuccine Alfredo with Seared Portobellos

Serves 4

30 minutes or fewer

Elegant enough for a casual dinner party but easy enough for a weeknight meal, this pasta dish gets its creamy flavor from soymilk, white wine, and miso—and is sure to become a regular in your recipe repertoire.

• 8 oz. whole-wheat fettuccine
• 1 ½ cups plain soymilk
• ¼ cup white wine
• 1 Tbs. nutritional yeast
• 1 tsp. yellow miso
• ⅛ tsp. ground nutmeg
• ⅛ tsp. cayenne pepper
• ½ tsp. turmeric
• 1 Tbs. corn oil
• 2 cloves garlic, minced (2 tsp.)
• 2 Tbs. all-purpose flour
• 8 oz. portobello mushroom caps, sliced ½-inch thick
• ½ cup fresh basil leaves, chopped

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