Easy Vegetarian Recipes

Here is a quick and easy pasta recipe with big, beefy flavor (minus the beef).

Ingredients
1 lb. whole wheat penne pasta (or whatever pasta you like)
2 oz. mixed dried mushrooms (the packs I got had porcini, portobello, shiitake, and oyster mushrooms)
1 c hot water
1 Tbsp. olive oil
4 garlic cloves, minced
Pinch of nutmeg
1 tsp. dried oregano
2 Tbsp. milk
2 Tbsp. grated Parmesan cheese
2 Tbsp. chopped fresh Italian parsley
Salt and pepper to taste

Directions
Combine mushrooms and hot water in shallow bowl. Let sit about 10 minutes until mushrooms are softened. Drain mushrooms, reserving soaking liquid, and coarsely chop.
Warm the olive oil in a large pan over medium heat. Add garlic, and cook stirring frequently for about 1 or 2 minutes. Add mushrooms, soaking liquid, oregano, nutmeg, salt and pepper. Stir in milk, and simmer until sauce thickens slightly.
Meanwhile, cook penne according to package instructions. Drain and return to pot. Pour mushroom mixture over pasta, add Parmesan and parsley. Toss together, and eat!

Tips
Check the weight on your package of dried mushrooms. Many come in 1/2 oz packs, so make sure you’re buying enough for the recipe.
If you prefer larger pieces of mushroom, or your soaked mushrooms aren’t too big to eat, you may skip draining and chopping them, and just toss the entire contents of the bowl into the pan. It makes this recipe even easier.

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