Turkeyless Tetrazzini

1 c. sliced mushrooms

2 Tbsp. dry white wine

2 c. cubed tofu

5 c. cooked pasta (any kind)

1/2 c. grated white cheese

4 Tbsp. flour

4 Tbsp. oil/butter

2 c. vegetable or mushroom broth

1/8 tsp. white pepper

1 c. heated milk/cream

FILLING:

Saute mushrooms in white wine over medium-low heat about 8 minutes (until cooked through).   Combine mushrooms, tofu, pasta and cheese in large bowl; set aside.

SAUCE:

Combine flour and oil in saucepan over low heat.   Stir until smooth paste forms.   Add broth slowly and stir until smooth.   Remove from heat and stir in pepper and milk.

Combine pasta and sauce and pour into lightly oiled pan.   Top with Romano cheese and bake at 350 for 30 minutes.

<from Heather Lessig>