Sadly, I have no good story to go along with tonight's recipe. I wanted pasta, I was in a hurry, and Ragu just wasn't going to cut it. End of story.
So without further nonsense and/or fanfare, I give you: Vegan Capellini Pomodoro
1 lb. angel hair pasta (or penne regate, or farfalle, or whatever the hell shape of pasta strikes your fancy)
1 lb asparagus, trimmed and cut into 1 inch pieces
2 large roma tomatoes, diced
4 oz white or portabella mushrooms, sliced
1/4 large red bell pepper, diced
1 small red onion, sliced and quartered
2 cloves garlic, minced
1 tsp olive oil
6 oz vegetarian vegetable broth (we've been over this before, but it bears repeating: not all "vegetable broth" is vegetarian. Those sneaky bastids will add chicken stock to make processing easier.)
2 oz white cooking wine (mine says "chablis". Your mileage may vary.)
1/2 tsp dried oregano
1/2 tsp dried sage
Cook pasta according to package directions. Drain, run cool water over the pasta, and set aside.
Steam asparagus in a vegetable steamer or over a large pot of boiling water. Asparagus this time of year tends to be a bit tough (ok, you can fence with it) so give it a good 20-25 minutes of steaming time while you're going through the rest of the steps.
Sautee onion and garlic in olive oil in a medium saucepan for 1 minute. Add broth, white cooking wine, tomatoes, sage, oregano, and red bell pepper, cook on medium heat for 3-5 minutes. Add mushrooms, cook for an additional 2 minutes. Turn heat to low and cover. Let simmer for an additional 5 minutes.
Add steamed asparagus to vegetable/broth mixture, let simmer for 2-3 minutes to allow flavors to combine.
Serve veggies over pasta.
Note: This recipe doesn't quite make my coveted "under 30 minutes" collection. I clocked the prep time tonight at 34 minutes. This might have been because I was tired/disorganized/drinking cheap beer. If you can do it in under 30, email me, and I'll take your word for it.