2 portabella mushrooms, chopped
1 can diced tomatoes, drained
cooked angel hair pasta (enough for two)
vegan soy parmesan cheese
olive oil
balsamic vinegar
garlic powder
onion powder
dried basil
Saute mushrooms in olive oil on medium heat until soft. Add tomatoes, garlic & onion powders, dried basil and splash of balsamic vinegar. Saute for another 5 minutes, then add tomatoes. Saute for another 10 minutes or until flavors mingle. Serve on angel hair pasta and sprinkle with soy parm.