salt, to taste (I prefer Herbamare sea salt)
1 (16 ounce) package dry fusilli pasta
2 tablespoons olive oil
1 head garlic, minced
2 cups sliced fresh mixture of varied types of mushrooms
1 (16-ounce) can diced tomatoes
1/2 cup oil-packed sun-dried tomatoes, chopped
1 bunch bok choy, end stems removed
1 (16-ounce) can pitted, black olives
pepper, to taste
lots of fresh basil, to taste
lots of fresh oregano, to taste
red wine, to taste (optional)
3/4 cup grated vegan Parmesan cheese
balsamic vinegar, to taste (I like to drizzle over the top when dish is plated)
1. Bring a large pot of lightly salted water to a boil. Stir in pasta, cook for 8 to 10 minutes, until al dente. Drain and place in iced water to stop the cooking process and keep the pasta al dente.
2. Heat the oil in a skillet over medium heat. Sauté fresh minced garlic being careful not to brown. Add the mushrooms and saute. Add canned tomatoes and bring to a boil. Stir in the sun-dried tomatoes and bok choy. Cook until bok choy is no longer raw but wilted.
3. Turn off heat. Add olives, black pepper, basil, oregano, and red wine.
4. Toss with pasta drizzle with olive oil and sprinkle with vegan Parmesan cheese to serve. Garnish with fresh basil. If desired drizzle balsamic vinegar over top of plated dish.
Source of recipe: I wanted a change on spaghetti, one that seemed summery and used my favorite ingredients. Thru trial and error this is the result! I love it. Everyone I have made it for that likes mushrooms has loved it too.For me there can be to many mushrooms or varieties of mushrooms or too much garlic. Serve with great tossed salad and fresh bread. Red wine is nice touch sometimes I will add some to the sauce.