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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.