Anything You Can Make, I Can Make Vegan: Creamy Cajun Linguine

Check it, this was one of Mike's favorite dishes that I used to make a few years back. Well here it is veganized for all of you, and it tastes just as good as ever!

Creamy Cajun Linguine: serves 4 (adapted from Cooking Light)

• 2c veggie broth
• 6oz uncooked linguine
• 1 1/2T Earth Balance (or other vegan margarine)
• 1 8oz package presliced mushrooms
• 1 large red bell pepper, cut into (1/4-inch-thick) slices
• 2t flour
• 1t Cajun seasoning
• 1/4t salt
• 2/3c soymilk
• 1t corn starch mixed with a little water to make a slurry
• 1/4 cup chopped fresh flat-leaf parsley

Bring broth to a boil and cook pasta as directed, about ten minutes, drain.

While pasta is cooking heat Earth Balance in a pan over medium heat and saute mushrooms and peppers for about 4 - 5 minutes. Add flour, salt and Cajun seasoning to the pan and and stir constantly for 30 seconds, add soymilk and slurry. Continue to stir until thick. Toss with the pasta, add parsley and serve!