A nice meal that is filling but not heavy. Even better the 2nd day.

Serving Size: 4

Ingredients:

• 300 grams rotelle pasta (little wheels)
• 4 tbs. olive oil
• 2 cloves garlic, minced
• 100 grams mushrooms, cut in bite sized pieces
• 1 zucchini, cut in bite sized chunks
• 3 tbs. parsley, chopped
• 1 cup vegetable bouillon
• 1 tbs. Italian herbs
• cayenne pepper
• 100 grams soy cheese, grated

Directions:

1. Cook the rotelle in salted water until al dente.
2. Drain and set the pasta aside until needed.
3. Heat the olive oil in a pan and saute the mushrooms, garlic and zucchini.
4. Saute for 5 minutes, add the vegetable bouillon and parsley and further cook for 5 more minutes.
5. Add the pasta and mix well.
6. Put the mixture into an ovenproof baking dish.
7. Add the soy cheese and mix well.
8. Bake in a preheated oven at 350 for 15 minutes.

Attached Files:

• MacGourmet recipe file

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