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1/2 lb (or 8 oz) gluten free pasta
2 tbsp Earth Balance or vegetable oil
2 tbsp cornstarch
1 cup soymilk (or alternative unsweetened milk of choice)
1 tbsp tomato paste
1 tbsp white wine
1 tbsp miso (I used Brown Rice miso)
2 tsp tahini
2 tsp dijon mustard
2 tbsp nutritional yeast flakes
1 small clove garlic, minced
1/2 tsp turmeric
1/4 – 1/2 tsp smoked paprika, optional
1 c. fresh broccoli florets, microwaved or steamed until just tender or frozen peas, defrosted
sea salt
freshly ground pepper
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