Rice Pasta with Italian Broccoli and Garlic Mushrooms
1 Cup rice pasta
I portion of Italian Broccoli
1/2 lb crimini mushrooms, cleaned and sliced finely (I use the slicing blade in my food processor)
1 tbs vegan butter (such as Earth Balance)
2 cloves garlic, chopped
Lots of freshly ground black pepper
Handful of sun-dried tomatoes, chopped into large slices.
Boil some water in a saucepan. Add a pinch of salt and a little olive oil. Once boiling add your pasta and cook according to instructions. (Usually around 7 minutes for rice pasta, for al denté, but it depends on the brand)
Melt the vegan butter in a pan, taking care not to burn. Add the chopped garlic and cook on a medium heat for about 30 seconds to a minute, to release the aroma. Don’t let it over cook. Add the sliced mushrooms, toss in the butter, and let simmer for about 5-7 minutes until the liquid has been released from the mushrooms and about half reduced. Add freshly ground black pepper, according to taste (I like LOTS)
Drain the pasta. Add to the mushroom saucepan, along with the Italian Broccoli and the sundried tomatoes. Add more pepper, if you like, or chili flakes, if you like it spicy.