Homemade Pasta with Light Tomato- Mushroom Sauce

In food processor with knife blade attached, blend 2 1/4 cups flour with egg substitute, 1 tablespoon olive or salad oil, 1 teaspoon salt, and 1/4 cup water 10 to 15 seconds to form a smooth ball. Cover and let dough rest 30 minutes for easier rolling. (Or, in large bowl, stir flour with egg substitute, olive or salad oil, salt, and 1/4 cup water to form a ball. On well floured surface, knead dough until smooth and not sticky, about 20 times. Cover dough with plastic wrap and let rest 30 minutes.)

Meanwhile, in nonstick 12-inch skillet over medium-high heat, in 1 tablespoon hot olive or salad oil, cook mushrooms, carrots, and 1/2 teaspoon salt, stirring occasionally, until vegetables are golden and tender. Stir in stewed tomatoes and sugar; reduce heat to low and simmer, uncovered, 10 minutes to blend flavors. Keep sauce warm.

In 5-quart Dutch oven or saucepot over high heat, heat 4 quarts water and 1 teaspoon salt to boiling.

Cut pasta dough in half. On well floured surface with floured rolling pin, roll half of dough into 15" by 10" rectangle (dough should be about 1/16 inch thick). With knife, cut dough into 3" by 3/4" strips. With pancake turner, carefully lift pasta from work surface to cookie sheet, keeping noodles separated. Repeat with remaining dough.

Add pasta to boiling water, stirring gently to separate noodles; heat to boiling. Cook pasta 2 to 3 minutes or until tender but firm; drain. Serve pasta with tomato-vegetable sauce. Garnish with parsley sprigs.