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Pasta Sauce (Lee Towe)

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      Title: PASTA SAUCE (LEE TOWE) 
 Categories: Digest, Oct.
      Yield: 1 Servings
 
      4 c  Sliced common white
           Mushrooms
      2 c  Course chopped onion
    1/4 c  Water or vege broth
      1 ts Rosted garlic paste
      3 tb Nutritonal yeast
      1 tb Cornstarch
      1 tb Grated parmesian cheese
 
  I used a medium stir fry pan on medium high heat.
  
  Dust pan very lightly with cooking spray.  saute onions until tender.
  remove from pan.  add mushrooms and satue until the mushrooms sweat
  and create a liquid. add the onions, garlic, water, yeast and cheese,
  and bring to a boil. blend the cornstarch with a couple tablespoons
  of *cold* water, and pour into the pan to thicken the sauce.
  
  Toss with pasta of choice and then sprinke servings with a little
  nutritional yeast.
  
  If you like a little more liquid, just increase the amount of water or
  broth you add in.
  
  Posted by Lee Towe . Recipes extracted from
  the FATFREE Vegetarian Mailing List/Digest Fatfree Digest [Volume 11
  Issue 6], Oct. 6, 1994, collection copyright Michelle Dick 1994. Used
  with permission. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV, a Meal-Master utility by Rodney
  Grantham.
 
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