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Bring large pot of lightly salted water to a boil over high heat for pasta.
Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Add garlic, leeks and both onions and cook, stirring often, 3 minutes. Add all mushrooms and cook, stirring occasionally, until softened and lightly browned, about 3 minutes.
Add soy milk, oregano, rosemary, seasoned salt and pepper. Cook, stirring often, just until mixture comes to a boil, 2 to 3 minutes. Remove from heat; cover to keep warm.
Add pasta to boiling water; stir to prevent sticking. Cook according to package directions until just tender. Drain pasta; divide among plates. Spoon mushroom mixture over pasta and serve hot.
- Calories 290
- Carbohydrate Content 48 g
- Cholesterol Content 0 mg
- Fat Content 7 g
- Fiber Content 4 g
- Protein Content 9 g
- Saturated Fat Content 1 g
- Sodium Content 338 mg
- Sugar Content 0 g