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Rotini with
Sun Dried Tomatoes and Mushrooms - 2 cups Rotini pasta
- 3 tbsp (45 ml) olive
oil
- 2 medium
onions, chopped
- 6 cremini mushrooms, stems removed and
sliced
- 6
shitake mushrooms, stems removed and sliced
- 6 sun dried tomatoes (packed in
olive oil), sliced
- 1 cup (240 ml) canned Romano beans, drained and
rinsed
- 2 cups
(480 ml) vegetable broth
- salt and pepper to taste
Cook the pasta according to the
package directions.
Over medium heat, sauté the onions in olive oil
for about three minutes. Add the mushrooms, lower heat, cover and continue
cooking until the mushrooms are done.
Remove the cover, add the sun dried
tomatoes, beans, and vegetable broth and simmer for five minutes. Add salt and
pepper to taste.
Mix with the cooked pasta and serve in
bowls.
Serves 4.
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