Cheese Tortellini Recipe

I saw a recipe in Healthy Cooking Magazine for "Mushroom Cheese Ravioli."  (June/July 2010, p. 64.)  Using what I had, here's what I came up with.

1 pkg. of frozen cheese tortellini (cook according to package directions). 

In a skillet, heat 1tbsp. butter and 1tbsp olive oil.  Saute:

1/4 c. green pepper

1/4 c. sliced mushrooms

1/4 c. chopped onions

2 cloves garlic

1/4 c. frozen corn

Add 2 Tbsp. corn starch, 1/2 cup vegetable broth, 1/2 cup soy milk, 1/2 cup dry white wine, salt and pepper to taste.  Simmer until thick.  Add 1/2 cup chopped tomato and 1/2 cup parmesan cheese at the very end and heat through.  Pour sauce over cooked pasta.  Serve with additional parmesan cheese.

We thought it turned out pretty tasty.