This is basically #4 Daughter’s (the amazing Sara Marian) recipe, made vegan.

Here’s what I used:

Mushrooms cooked in a dry pan until they’ve given up all their liquid and concentrated their flavor, red onion, Not-Beef bouillon, oregano from my garden, garlic, dill weed, vegan sour cream, water, and bow tie pasta. Oh, and olive oil, but it didn’t make it into the picture. It was having a bad hair day and asked to be left out.

When the mushrooms are done, ad some olive oil, the onion, and the garlic. After a couple of minutes, add water and bouillon, dill weed and oregano.

NOTE: For one-pot pasta, the ratio is two parts water to one part pasta. I used two cups of water and one cup of bow tie pasta.

Okay. Now add the water and bring it to a boil, and add the pasta. Cover the pan and turn the heat down to below medium. Cook it for as long as the pasta box says to, checking every now and then and stirring. If it needs to go longer, let it go longer. The idea is to let the pasta absorb that good liquid.

Take the pan off the heat and stir in some vegan sour cream.

SO GOOD!

A WRITING PROMPT FROM ME TO YOU: Bad hair day.

MA