Mushroom Marsala Pasta

This was soooo good, y'all! I made the Tofu Marsala from 500 Vegan Recipes (pretty good) a couple weeks ago and had some mushrooms left over in the skillet. I decided to make a mushroom pasta dish, since pasta is the greatest food ever invented. Ever. I added some more Earth Balance margarine to the skillet and let it melt, then added some flour to make a roux. After 2 or 3 minutes, I poured in some vegetable broth and a little more Marsala and let it reduce a bit. (I measured nothing and kept no track of time, so recreating this might be a crapshoot.) Then I tossed in some fettuccine noodles I had cooked in the meantime and made sure the noodles were nice and coated with the mushroom mixture. Holy smokes! Delicious and extremely easy, if I do say so myself.

I'm super super excited about being a recipe tester for Terry Hope Romero's new global cookbook. The first dish I'm going to try is a vegetable couscous. I have a couple more items to pick up this weekend and then I'll be all set. Food! YAY!