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Neville's Favourite Recipes


Pasta with Mustard Sauce

Vegan. Serves 2


  • 2 teaspoons of margarine or olive oil
  • 1 medum size head of broccoli cut into bite size florets
  • 200g mushrooms sliced
  • 150 g of green beans or asparagus cut into 1 cm pieces
  • 3 shallots (scallions) cut into 1 cm pieces
  • ½ cup of dry white wine
  • ½ cup of water
  • 3 teaspoons of Dijon mustard
  • 1 ½ teaspoons of vegetable stock (bullion) powder
  • 3 teaspoons arrowroot or cornflour (cornstarch) mixed with a tablespoon of water
  • ½ to ¾ cup of low fat soy milk
  • 2 tablespoons of slivered almonds, toasted
  • 200g penne pasta (egg free)


  1. Put a medium saucepan full of water on to boil for the pasta
  2. Add the pasta to the pot of water when the water is boiling and follow cooking directions on pasta packet for cooking time
  3. Heat the margarine in a large pot or high-sided frying pan (skillet) over medium-high heat
  4. Add the broccoli, mushrooms and beans to the pan and saute until the broccoli has turned bright green and the mushrooms have released their liquid
  5. Add the shallots and continue to sauté for about 30 seconds
  6. Remove the vegetables from the pan and set aside
  7. Turn the heat down to medium low and deglaze the pan with the white wine
  8. Add the water, mustard and stock powder and stir to combine
  9. Gradually add the arrowroot mixture to the pan, stirring vigorously. The mixture should become very thick.
  10. Slowly add the soy milk, stirring continuously, until the mixture is at about the consistency of thick cream.
  11. Add the vegetables back to the pan with the almonds and heat through
  12. Add the drained pasta to the sauce and stir gently to combine
  13. Serve in warmed pasta bowls

Last modified: 18-Jul-2021