This recipe is adapted from one by Rosemary Conley.
1. Slice the mushrooms, halving them first if large. Put them in a large pan with the soya milk, thyme and bay leaf. Bring slowly up to simmering point (more liquid will come out of the mushrooms as you do this). Simmer uncovered, stirring often, for 5 minutes. Add the parsley and leave, covered, for 30 minutes to infuse.
2. Meanwhile, cook the pasta, starting it to coincide with the end of the 30 minutes and adding the sweetcorn before it's done - 2 minutes before for canned or 4 minutes before for frozen (don't need to thaw it first).
3. When the 30 minutes are up, mix a little of the mushroom milk in a cup with the cornflour, then add to the pan off the heat. Mix well then bring back to simmering point and simmer 30 seconds to thicken.
4. Drain the pasta and sweetcorn mix well, then add to the mushroom sauce. Mix well, season to taste and serve with a tomato salad.
Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added some time in 1997 - comments and questions to Kake L Pugh (email@example.com).