Prep Time: 15 minutes
Cook Time: 15-30 minutes
This recipe I adapted from my friend Kristin's blog wholelivingwholehealth.blogspot.com. It is super easy to make and a great, easy supper for a busy week night! And you can add so many other things to it or change up the ingredients: like spinach, zucchini, cauliflower, corn... you get the idea!
Pasta with Broccoli, Mushrooms, and Sundried Tomatoes
1 lb. of pasta (I used a mix of macaroni shells and orechiette shells) reserve some of the cooking water
1 pkg. of pre-sliced portabella mushrooms
1 tbsp of olive oil
1 tbsp of Earth Balance Buttery Spread
1 small head of broccoli, washed and cut into florets
1/2 cup of sundried tomatoes, sliced
1-2 garlic cloves
1 medium size shallot
1 1/2 cups of prepared "Beef Style" broth (I use McKay's, 1-2 tbsp of seasoning to 1 1/2 cups water)
1/4 cup of italian flat leaf parsley, coarsely chopped.
Cook pasta according to directions on package. While pasta is cooking, heat olive oil and Earth Balance buttery spread in a skillet. Chop shallots and saute for 1-2 minutes, then add the garlic. Add mushrooms and allow to brown slightly. Add broccoli and sundried tomatoes and allow to cook for 3-4 minutes. Add prepared "beef style" broth and cook covered for 5-10 minutes, or until liquid is reduced and thickened. Add pasta to skillet and allow to heat through with the sauce. Add reserved cooking liquid from pasta as needed to thin the sauce. Serve with italian flat leaf parsley.
You could also add some vegan parmesan cheese if you like on top!