素香肠白汁意面

材料
意大利面100克、鲜蘑菇6个、素香肠6条、马铃薯8粒切条、樱桃茄5粒、西兰花、包菜花各50克
100g spaghetti, 6 pcs fresh button mushroom, 6 pcs mock sausages, 8 potato (cut strips), 5 cherry tomato, 50g each of broccoli & cauliflower

调味料
奶油乳酪1大匙、奶水100克、马芝林菜油1大匙、清水1⁄2碗、黑胡椒粉1⁄8小匙、西洋芫茜少许（切碎）、盐少许
1 tbsp cream cheese, 100ml milk, 1 tbsp margarine, 1⁄2 bowl water, 1⁄8 tsp black pepper powder, some chopped parsley, dash of salt

做法
1.将水烧滚，煮意粉至软，取出过冷河。（图1）
1.Scud spaghetti in boiling water until Al Dente, rinse in cold water and drain.(pic 1)

2.把蘑菇、2条素香肠切片（其余切花纹）、西兰花、包菜花切小朵，川烫后用。（图2）
2.Cut 2 each of mushroom and mock sausages into slices; cut broccoli & cauliflower into florets, blanched.(pic 2)

3.烧热少许油，先炸熟马铃薯条，再加入香肠和鲜蘑菇略炸香，盛起沥油待用。（图3-4）
3.Heat some oil in wok, deep fry potato strips until cooked; follow with mock sausages and mushroom, drain.(pic 3-4)

4.镬中留少许油，炒香鲜蘑菇片、香肠片，加入调味料煮匀至滚，然后加入意大利面拌煮至均匀，盛起排碟。（图5）
4.Keep some oil in wok, sauté mushroom and mock sausages slices until fragrant, pour in seasoning and bring to boil, mix in spaghetti and dish out, arrange in plate to serve. (pic 5)

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