This is more of a methodology than a recipe. When you’ve put the pasta on to cook according to the directions, you have enough time to make this sauce. Start with a nonstick frying pan…
Melt 4T (60ml) of butter
Add 2c of chopped asparagus (green beans or sliced peppers will also work)
Add 2c of sliced mushrooms
Sprinkle with herbs – I used about 2t (10ml) of dried tarragon
Cook, stirring, over medium heat, until the mushrooms are soft – less than 5 minutes.
Sprinkle with 2T (30ml) of flour – white for a smooth sauce, but whole wheat will also work.
Stir, then add immediately 1c (250ml) of evaporated skim milk (that’s what I had on hand, leftover from a recipe – soy milk, almond milk, oat milk or dairy milk will work, too).
Grate in a little cheese (whatever’s on hand – about 1/4c or 60ml per person – I had jalapeno cheddar but gouda would be delish, or goat cheese). If you don’t do dairy, skip the cheese and sprinkle a little nutritional yeast on at the end before serving.
Keep stirring until your pasta is ready. It should be gently bubbling and thickening; if it isn’t, turn it up a little, if it is thickening too fast, turn it down and add another tiny splash of milk if needed.
Stir the cooked pasta into the sauce, and serve. Add a grind of pepper or hot sauce if you’d like, plus nutritional yeast if you didn’t add the cheese.