Rotini with Shallots, Mushrooms
								& Parsley

- 2 tbsp (30 ml) olive oil
- 10 shallots,
							 finely chopped
- 1 cup (240 ml) cremini mushrooms, sliced
- 1/2 cup (120
							 ml) fresh parsley, chopped
- 1 cup (240 ml) vegetable stock
- salt and
							 pepper
- 1 cup (240 ml) rotini pasta (or another "short cut"
							 pasta)

Sauté the shallots in the olive oil over a low/medium heat
							 until softened (about 8 minutes.)

 Start the pasta and cook according to
							 package directions.

Add the sliced mushrooms to the shallots and
							 continue cooking until mushrooms are done (about 5 minutes.) Add the vegetable
							 stock, parsley, salt and pepper and simmer for 5 minutes.

Mix the sauce
							 with the pasta and spoon into bowls. Serve with big spoons to scoop up all the
							 delicious sauce with the pasta.

 Serves 2.