Third Annual
Soyfoods Symposium
Recipes

 

Tri-Colored Fusilli Pasta with Soy Cream Sauce and Wild Mushroom Ragout

by Chef Carrie Balkcom, CEC and Sous Chef Stacey E. Evans, CC

Serves 6

1 lb. tri-color fusilli pasta
Cook to package directions. Set aside.

Wild Mushroom Ragout

1 lb. assorted wild mushrooms, cut into medium pieces
2 tbsp. minced garlic
1/2 small onion, diced
2 cups soy milk
3 oz. butter
1/4 cup flour
Salt and pepper to taste
1/4 cup chopped fresh parsley
Parmesan cheese to taste

Assembly

In medium shallow pan, melt butter slowly over low heat. Add flour until well mixed. Add soy milk and reduce by 1/3. Add wild mushrooms and garlic. Stir in well (do not overwork). Cover and let steam 5 to 10 minutes over low heat. Season with salt and pepper.

Add cooked pasta to mushroom mixture and mix well. Pour into serving bowl and garnish with chopped parsley and parmesan cheese.

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