2 c. fresh soymilk
16 med. size mushrooms
3 to 5 cloves garlic, halved
1 1/2 tbsp. rice or whole wheat flour (rice flour gives a lighter texture)
1/4 tsp. sea salt
1 lb. cooked spinach fettuccine pasta
A pinch of nutmeg
Italian pepper, crushed to taste

Combine soymilk, all the mushrooms and garlic in a heavy bottom saucepan. Place over moderate heat and cook for 7 minutes, never allowing the soy milk to boil. Stir often.

Puree mixture along with flour in a blender or food processor. Return mixture to saucepan and cook over low heat, stirring often until sauce is slightly thickened, about 7 minutes. Just before done add a pinch of nutmeg and a pinch of crushed Italian red pepper. Serve over cooked spinach fettuccine pasta and Enjoy!