Creamy button mushroom/ roasted red pepper pasta sauce

This makes about4-5 servings. I always forget to take pictures so again sorry for the quality. My family raved about this dish!

The dish before adding the milk.

The above picture was only 1/3 of a cup of what was left because I forgot to take a picture of the cream sauce alone!! Why don't I remember these things!!

1 & 1/2 cups of plain soy milk (or milk of your choosing)

1 tab of cornstarch

8 ounces (1/2 pound) of button mushrooms sliced in half or left partly whole

1 jar of roasted red peppers

2 -3 tab of ( jar )dried red TOMATOES packed in oil

1/4 cup dry white wine

1/8 to1/4 cup of basil water (*see below in this post--optional but adds a lot of flavor)

extra cornstarch

fresh basil (a few large leaves chopped finely)

fresh oregano (3 large sprigs-remove the leaves from the 3 large stems-about 2 tab fresh?)

sea salt & pepper

Nutritional yeast (optional)

Mix the milk and 1 tab cornstarch and set aside.

In large non-stick or iron skillet spritzed with olive oil saute the mushrooms, roasted red peppers and 2-3 tab of sun dried tomatoes with some of the oil. Saute about 5 minutes on medium heat. Add the basil water and allow to simmer for a few minutes. Sprinkle the mushrooms lightly with a bit of cornstarch. Add the wine--the liquid will thicken. Add the basil, oregano, salt and pepper. Add the soy milk that has the cornstarch in it---heat while stirring . It should thicken fairly quickly. (you can add nutritional yeast if desired) Serve over pasta

*BASIL WATER---take 1 cup of boiling water and 1 cup of tightly packed basil leaves --mix and let steep in frig about 24 hours. Remove the leaves and you have a very flavorful water for cooking or to add to your drinks.