(Makes 4 servings)
1/2 pound uncooked spinach or plain linguini
1/2 pound fresh asparagus, trimmed and cut into 1-inch lengths
1 package (10 oz.) frozen mixed vegetables
1/4 cup butter or trans fat-free butter-like spread
1/4 cup minced onion
2-1/2 tablespoons all-purpose flour
1 can (14 oz.) vegetable broth
3/4 cup Pearl Green Tea Organic Soymilk
2 teaspoons Kikkoman Soy Sauce
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon dried Italian herbs, crumbled
1/2 cup sliced almonds, toasted
- Cook linguini in salted water according to package directions (about 12 minutes), adding asparagus and frozen vegetables during last 6 minutes of cooking time. Drain, keep warm in large serving bowl.
- Melt butter in medium-size saucepan over medium heat. Add onion and sauté 2 minutes. Stir in flour; cook, stirring, 1 minute.
- Gradually stir in broth, soymilk, soy sauce, garlic powder, pepper and herbs. Bring to boil. Reduce heat and simmer 5 minutes, stirring occasionally.
- Pour over linguini and vegetables and toss together to coat evenly. Toss in almonds. Serve immediately.
If you like this, try...
On any ONE (1) Kikkoman Sauce 10 oz. or larger
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