Wednesday, March 12, 2008

Vegan Capellini Pomodoro

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.

1 comment:

Tofu Mom (AKA Tofu-n-Sprouts) said...

I made this - well, similar, well, OK, maybe a lot different... and it was DEELISH. Well, and our asparagus is fresh, local and pencil thin so it took all of three minutes... so yeah.. just wanted to say yo uhave a great blog here. Wish there were PICTURES for all these great ideas!!

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