Untitled Recipe #2

This is basically a vegan pesto with penne, mushrooms sauteed in white white, and boiled broccoli and asparagus.

What you'll need:
A food processor
White wine, preferably a pinot grigio
16 oz. penne pasta
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Olive oil
Pine nuts
Fresh basil
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Onion, about 1/2 cup
4 cloves of garlic, minced
1 bunch asparagus, chopped
1 crown broccoli, chopped
A handful of mushrooms (about 2-3 cups), sliced, any variety
Red wine vinegar (optional)
Sun-dried tomatoes (optional)


While you're waiting for the water for the pasta to boil, begin by preparing the pesto and vegetables. First boil asparagus and broccoli in a separate pot with a bit of salt for 2 minutes. Drain and put aside. Next, put one clove of garlic, about 1 1/2 to 2 cups of fresh basil, about 3 tablespoons of olive oil, a bit of salt, and a handful of pine nuts into your food processor and grind away. Depending on how small your food processor is, you may need to make two small batches of the pesto for your pasta. For the second batch, I use water instead of oil and add in a squirt of lemon juice and maybe a splash of red wine vinegar. It should be a nutty consistency. Salt to taste. By this point your pasta should be actually boiling. Saute mushrooms, onion, and garlic in a medium-sized pan with a 1/2 a tablespoon of olive oil on medium heat for 8-10 minutes. Add in a splash of white wine, chopped parsley and salt, and saute for another minute or two on low heat (until the wine settles down). After you've drained your pasta, add all the ingredients into a large pot. Salt and pepper to taste, then serve and enjoy. For a bit of extra flavor, I like also to add some sun-dried tomatoes.