Mushroom Pasta!

8 oz. spaghetti

1 T. olive oil

3 shallots, sliced

16 oz. button mushrooms, sliced

1 t. black pepper

2 T. margarine

1 T. flour

1/2 c. soy milk

3 oz. sun-dried tomatoes, chopped

1 t. nutmeg

Boil spaghetti in a large pot of water until al dente.  Meanwhile, saute shallots in a large pan with olive oil until soft.  Add mushrooms and pepper and cook until soft.  Add margarine and flour and stir for 1 minute.  Stir in soy milk. sun-dried tomatoes, and nutmeg and cook until sauce is reduced. Toss drained spaghetti with the mushroom mixture in the pan.