Vegetables and Pasta: Steam carrots and green peppers for 10 minutes or
just until tender. Remove with slotted spoon, reserving water.
Steam zucchini and cauliflower in reserved water for 5 minutes. Remove from
water with slotted spoon.
Cook noodles, 6 minutes for the spinach variety, 7 minutes if using the
whole wheat variety. drain noodles thoroughly and toss with the plain yogurt,
margarine, basil and a little white pepper.
Prepare Mushroom Sauce. Spread noodles in an oven-proof serving dish. Cover
with the vegetables and then with the sauce.
Bake for 30 minutes at 350 degrees F. If the dish is prepared in advance and
kept in the refrigerator, allow 50 minutes for baking.
Mushroom Sauce: Heat 4 tablespoons of the margarine. Stir in flour and cook
for 2 minutes over very low heat. Add milk and vegetable stock (which was used
for steaming vegetables) and whisk until thickened and smooth.
Heat remaining margarine in a skillet and sauté the chopped onions until
tender. Add mushrooms and stir. Continue cooking until the mushrooms are tender.
Combine sautéed onion and mushrooms with the sauce and season with a dash
of nutmeg and tamari.