白汁意粉精髓在於白汁。這個純素白汁配方非常實用，又容易製作，大家不妨試試。
純素白汁意粉
材料（一個人分量）：
意粉 100g（先煮，比包裝上所示煮少1分鐘）
蔬菜可以自由配對。剛好家裏有這幾樣就用上了：旺菜、甘筍、蘑菇、本菇各少許。白汁材料：
無調整豆乳 270g
信州味噌 20g
昆布粉 1/2-3/4茶匙
薄力粉 1/2湯匙
做法︰
橄欖油、黑椒、海鹽炒蘑菇，再加入本菇，炒好後倒出；
剩下的油炒旺菜及甘筍，加少量海鹽；
再放入白汁攪拌；
放入已煮意粉；
可再加少許黑椒，試味後便可。
溫暖貼士：
- 白汁濃度/濃稠度自行調整
- 沒有昆布粉，可用素菇粉代替，分量自行調整
- 上碟後可加適量海苔粉
Vegan White Sauce Spaghetti
Ingredients (serves 1)：
100g spaghetti (cooked, cooking time one minute less than stated on the package)
Vegetables to your liking. I used these vegetables that were available at home: A handful of Chinese cabbage, carrot, mushrooms and shimeji mushrooms.White sauce ingredients：
270g plain soy milk
20g shinshu miso
1/2- 3/4 tsp kombu powder
1/2 tbsp cake flour
Steps︰
Add a drizzle of olive oil and a sprinkle of black pepper to a frying pan. Sauté the mushrooms. Season with a pinch of sea salt. Add the shimeji mushrooms. Stir fry until done and take out.
In the same frying pan, use the remaining olive oil to stir fry the Chinese cabbage and carrot. Season with a pinch of sea salt.
Add the white sauce. Give it a good stir and toss well.
Add the cooked spaghetti.
You may add another sprinkle of black pepper. Taste and serve.
Tips：
- Adjust the flavour and consistency of the white sauce to your liking.
- If you do not have kombu powder, use vegetarian mushroom powder instead. Adjust the quantity accordingly.
- Optional: Garnish with a sprinkle of seaweed powder before serving.