Tonight for dinner I made Tre Fungo Pasta which is a mushroom and cheese sauce over rigatoni noodles. For our side dish I cooked some fresh green beans and grape tomatoes in the oven.

The sauce started with 1 diced clove of garlic and 2 diced shallots in extra virgin olive oil. To that I added some sliced white mushrooms, shitake, and cremini mushrooms. After the mushrooms cooked through I upped the heat and added 1/2 cup dry white wine. After the wine cooked down I turned the heat down, added 1/2 cup of veggie broth and some marscapone cheese. Salt and pepper to taste and finish it off with some parmesan cheese. Mix sauce with the rigatoni evenly. Once plated add some chopped chives.

The bad news is, my noodles fell apart. I used some I’d never used before trying to avoid using white rigatoni noodles. Doh!

For dessert I made Apple Pie Crumb Cake Muffins from my Vegan With A Vengeance Cookbook.

Delicious!