Orrechiette with Mushrooms and Sundried Tomatoes
2 oz. orrechiette (can substitute bow-tie pasta;
Stores carry vegan varieties of both)
3 tablespoon sundried tomatoes packed in olive oil, chopped
large handful sliced button or enoki mushrooms
1/2 meduim onion, coarsely chopped
salt and pepper to taste
Cook pasta according to package directions; drain and keep warm. Meanwhile, drain about 1 T. of the olive oil from the tomatoes into a skillet. Add the onion and mushrooms; cook for about 4 minutes, or until the onion is transparent and the mushrooms are tender. Add tomatoes; cook an additional 2 minutes. Remove from heat and toss with pasta; serve with grated soy parmesan if desired.
This recipe is sooo easy! It would be great for entertaining; just double or triple the ingredients to the amounts needed!