Ingredients (use vegan versions):
- 5 to 6 med. plum tomatoes
- 16 oz button mushrooms
- 8 oz pasta (I usually get pasta sized to match the sliced mushrooms)
- cooking spray
- extra virgin olive oil (optional)
- sliced black olives (optional)
- salt
Directions:
Serves 2 to 4.
Slice clean, dry mushrooms into 1/4 inch pieces, cutting along the grain
(horizontally).
Slice the plum tomatoes into 1/4 inch rounds.
Spray two large cookie sheets with the cooking spray.
Arrange the mushrooms and tomatoes on the cookie sheets and spray
liberally with the cooking spray.
Begin cooking the pasta according to package directions.
Set oven on broil.
Broil mushrooms and tomatoes on top rack until the mushrooms are
golden brown and the tomatoes begin to sizzle. Leave the oven door
open during this process because it is easy to scorch the mushrooms.
This usually takes 4-6 minutes for each cookie sheet. The tomatoes
will be juicy and will make an excellent light "sauce" for the pasta.
Drain pasta and toss with 1/4 teaspoon of the olive oil (optional).
Salt the toasted mushrooms and tomatoes before adding to the pasta.
Add sliced black olives to pasta mixture (optional).
Goes well with a tossed green salad and garlic vegan bread as a maing course
(serves two). Will serve four as a side dish.
Serves:
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