- Cook vermicelli according to package directions; drain and keep warm in large serving bowl.
- Meanwhile, melt butter in medium-size saucepan over medium heat. Blend in flour; cook and stir 1 minute. Gradually stir in broth and soymilk until smooth. Add mushrooms, soy sauce and salt. Simmer 5 minutes, stirring frequently, or until mixture starts to thicken.
- Stir in turkey and parsley; heat through.
- Pour over vermicelli; toss well to combine. Serve immediately.
Turkey & Mushroom Pasta
ingredients
1/2 pound uncooked vermicelli
3 tablespoons butter or trans
fat-free butter-like spread
3 tablespoons all-purpose flour
1-1/4 cups chicken broth
3/4 cup Pearl Original Organic
Soymilk
4 ounces fresh mushrooms,
thinly sliced
2 teaspoons Kikkoman Soy
Sauce
1/4 teaspoon salt
1/2 pound cooked turkey, cut into
1/2-inch pieces (about 1-1/2 cups)
1/4 cup minced fresh parsley
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
