Place flour in a medium saucepan. Gradually add milk, stirring until smooth. Cook over medium heat, stirring constantly, until mixture is slightly thickened. Gradually stir about one-fourth of hot milk mixture into egg substitute. Add to remaining milk mixture, stirring constantly until thickened. Stir in parsley, basil, and garlic. Set aside, and keep warm.
Cook pasta according to package directions, omitting salt and fat. Drain well. Combine pasta and sauce in a large bowl; toss lightly. Add peas and carrots, cheese, and bacon; toss lightly. Sprinkle with pepper, and serve immediately.
Oxmoor House Cooking Light Collection
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