Fusilli with broccolini and mushrooms. 3/30/22

Fusilli with broccolini and mushrooms

I suggested to John last night that maybe we should have pasta with vegetables twice a week. It is delicious, quick, inexpensive, and easy. Plus it’s vegan! Really how many dinners can check all those boxes!

So I chopped up the mushrooms and got them going in a pan with dried oregano, chile flakes, and two teaspoons of olive oil. Next I chopped the onion while the mushrooms cooked. John minced some garlic. (Thanks, John!) Then he boiled the salted water while I chopped the broccolini stems and threw them in with the mushrooms et al. I added a little pasta water to help the stems along. John gave me a cup of the pasta water to use for sauce and he dumped in the cooked, drained pasta and I added the florets. Stir, stir, over heat, add some pasta water. Voila, we are done. Our kitchen pas de deux took maybe 20 minutes.

This entry was posted in Easy, Italian, Methods, Pasta, Vegan, Vegetables, Vegetarian and tagged . Bookmark the permalink.

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