In a large skillet on medium-high heat, put the water, sea salt, onions, garlic, mushrooms, sea salt, and carrots. Cook until crunchy tender.

When almost done add the Worthington® Vegetable Skallops®, zucchini, and yellow squash. Steam until the vegetables are almost done, then remove from heat.

Pour the milk into a medium-sized saucepan and heat over medium-high heat. Add the ½ teaspoon of salt and the seasoned salt.

In a small bowl, mix the cold water and cornstarch. Stir until well mixed. When the milk is hot, slowly stir the cornstarch slurry into the hot milk. Continuing stirring until it thickens.

Remove from heat and add the Better Than Sour Cream and Parmesan cheese. Pour over the vegetables and gently stir until well mixed. Serve over your favorite pasta.