Pasta With Cream Sauce and Mushrooms

Add the 2 tablespoons of onion and 1 clove of garlic to the warm oil. Sauté until they're tender and fragrant.

Stir in the 1 teaspoon oregano, 1/4 teaspoon thyme, and 1/4 teaspoon rosemary. Continue to sauté for a few minutes more, letting the herbs bloom in the oil.

Pour in the 100 ml white wine and bring the mixture to a boil, scraping up any browned bits from the bottom of the pan.

Add the 1 2/3 cups soymilk, 1/4 cup margarine, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 bay leaf. Bring the mixture back to a boil, stirring occasionally until the margarine has melted into the liquid.

While the sauce is cooking, place your chosen 2 cups of vegetables (like broccoli, mushrooms, cauliflower, or zucchini) in a steamer basket or metal sieve over a pot of boiling water. Steam them until they are just tender. Cook the 1 pound pasta according to package directions. Once cooked, toss the steamed vegetables with the freshly drained pasta.

Pour the creamy sauce over the pasta and vegetables, then toss everything together until evenly coated. Serve immediately.