Leek and Mushroom Pasta Sauce

Ingredients
160g pasta
1/4 cup margarine
250g leeks, halved and thinly sliced
175g button mushrooms, sliced
1/4 cup white flour
1 cup vegetable stock
1/2 cup soy milk
1 tsp salt
ground black pepper, to taste
1 Tbsp fresh chives, finely chopped


Method
Bring a large saucepan of salted water to the boil.  In the meantime start on the pasta sauce.  Once the water is boiling, add the pasta and cook until al dente.   


Melt the margarine in a saucepan over a medium low heat.  Add the leeks and cook, stirring occasionally until tender, about 8-10 minutes.  Stir in the mushrooms, cook for a few more minutes until the mushrooms have softened slightly.  Stir in the flour, cook for 1-2 minutes, before gradually adding the stock and soy milk.  Bring the sauce to a gentle boil and cook, stirring until the mixture has thickened.  Season to taste, mix through the drained pasta, garnish with the freshly chopped chives.


Serves 2