7 oz uncooked thin spaghetti 5 oz mushrooms sliced 2 tbsp non hydronated margarine 2 tbsp flour 2 tbsp lemon juice 1/2 tsp salt 1/4 tsp pepper 2 cups rice or soy milk 3 tbsp snippped parsley
Cook Spaghetti as directed on pkg. Cook mushrooms and maragrine in a 3qt sauce pan over medium heat until tender. Stir in flour, lemon juice, salt and pepper. Cook over low heat stirring constantly until mixture is smooth and bubbly, remove from heat. Gradually stir in milk. Heat to boiling stirring constantly. Boil and stir 1 minute. Stir in hot spaghetti and parsley. Cover and let stand 10 minutes. Servings 6 at 280 calories per serving. Enjoy with a slice of warm sourdough bread.