Veggie Tales: Day 6

For today's dinner, we decided to sort of make up our own recipe.  It turned out almost according to plan.  I've made gnocchi with mushroom sauce in the past, and thought it would be a good addition to our vegan week.  Apparently gnocchi has egg in it, so we used pasta instead.  Here's our recipe:

2 tbsp olive oil

1/2 onion, chopped

1/2 lb mushrooms, chopped

4 cloves of garlic, minced

8 oz. rotini*

1 tbsp rosemary

1 tsp thyme

1 cup red wine

1 cup vegetable broth

2 cups arugula

salt and pepper

*We used 16 oz., but it was way too much.

Saute the onion in the olive oil over medium heat until translucent.  Add garlic and saute until fragrant.  Meanwhile, begin cooking pasta.  Add mushrooms and brown on medium-high heat, allowing liquid to reduce.  Add red wine and reduce to half, add herbs and vegetable broth and reduce heat to simmer.  Salt and pepper sauce to taste.  Drain pasta and add to sauce.  Remove from heat, add arugula, and toss to combine.

Jacob was pensive about making our own recipe.

Normally, the mushrooms are sauteed with butter, but we were hard core about the vegan.  The sauce turned out flavorful and filling.  The arugula added a nice crunch, as well.  The only thing we did wrong was that we used too much pasta.

We'll be adding this one to our short list.  It's possible it would be a lot better with gnocchi and butter... but we like it this way, too.

Only one more day of eating vegan!