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Orrechiette with Mushrooms and Sundried Tomatoes

Orrechiette with Mushrooms and Sundried Tomatoes

Ingredients
 

  • 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
 
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Preparation
 



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!


 

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