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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.
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