2 tsp light olive oil or sesame oil or water
1 tbsp minced garlic
1⁄2 onion, chopped
1 cup cherry tomatoes (or a cup of diced tomatoes)
1 cup mushrooms, diced
1/2 cup greens torn in to small bites (spinach, collard greens, kale etc.)
1⁄4 cup vegan parmesan “cheese”
pasta for 2-4 people
And add any sides you may want – steamed vegetables or roasted broccoli, for example
Put on a pot of water to boil for the pasta.
Heat the oil in large skillet on medium heat. Add the onions, tomatoes and mushrooms. Poke a knife or fork into the cherry tomatoes first so they don’t explode as they heat.
Sauté the vegetables until they’re soft (you may need to add some vegetable stock or water if it gets too dry.
Add the garlic to the pan at about the same time you put the pasta into the water. Cook the pasta for 10 minutes while preparing any sides.
With 5 minutes left, add the greens and parmesan “cheese” to the skillet. Toss the vegetables and pasta together and serve.