Fettuccine Alfredo With Seared Portobellos

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Ingredients

8 oz. whole-wheat fettuccine

1 1/2 cups plain soymilk

1/4 cup white wine

1 Tbs. nutritional yeast

1 tsp. yellow miso

1/8 tsp. ground nutmeg

1/8 tsp. cayenne pepper

1/2 tsp. turmeric

1 Tbs. corn oil

2 cloves garlic, minced (2 tsp.)

2 Tbs. all-purpose flour

8 oz. portobello mushroom caps, sliced 1/2-inch thick

1/2 cup fresh basil leaves, chopped

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