Title: Creamy Linguine with Ham & Mushrooms
Categories: Pasta Meat
Yield: 4 Servings

2	tb	Olive oil
1		Onion, chopped
1		Garlic clove, minced
1	lb	Mushrooms, sliced
1	ts	Dried thyme
1/4	ts	Nutmeg
2	tb	All-purpose flour
2	c	Soy milk, or 2% milk
1	lb	Linguine, or spaghetti
1	c	Black Forest ham, cubed
1/2	c	Fresh parsley, chopped
3/4	ts	Salt
1/2	ts	Pepper

Quick and easy to make for company, this is a good dish but a little fat.

In large skillet, heat oil over medium heat; cook onion and garlic for about 5 minutes or until softened. Add mushrooms, thyme and nutmeg; cook, uncovered, for 5 minutes or until mushrooms release their juices. Sprinkle with flour; cook, stirring, for 1 minute. Gradually whisk in milk; cook, stirring, for 12 minutes or until thickened.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm. Drain and toss with sauce, ham, 1/3 cup of the parsley, salt and pepper. Transfer to platter; garnish with remaining parsley.

Per serving: about 620 calories, 28 g Protein, 13 g fat, 96 g carbohydrate very high source fibre, excellent source iron.

Source: Canadian Living magazine Aug 95 Presented in article by Jan Main: "Health & Well-Fare: Savour The Soy"

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