1/2 lb (or 8 oz) gluten free pasta
2 tbsp Earth Balance or vegetable oil
2 tbsp cornstarch
1 cup soymilk (or alternative unsweetened milk of choice)
1 tbsp tomato paste
1 tbsp white wine
1 tbsp miso (I used Brown Rice miso)
2 tsp tahini
2 tsp dijon mustard
2 tbsp nutritional yeast flakes
1 small clove garlic, minced
1/2 tsp turmeric
1/4 - 1/2 tsp smoked paprika, optional
1 c. fresh broccoli florets, microwaved or steamed until just tender or frozen peas, defrosted
freshly ground pepper
Cook pasta. When it is done, drain and then return to pan.
While pasta is cooking, heat the Earth Balance or oil in a medium-sized sauce pan. Add the cornstarch and whisk until thickened (this will only take a few seconds).
Add the remaining ingredients from soymilk through smoked paprika, whisk until thoroughly combined. If you prefer it creamier, add more soymilk. Heat until bubbling then turn down to a simmer.
Pour over pasta and mix until the noodles are coated. Add the broccoli or peas and mix well. Add salt and pepper to taste.