Healthy Dish For The Weak: Vegan Marasla.

Ingredients:

• 1 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1/2 an onion, chopped
• 16 ounces white button mushrooms, chopped
• 1/4 cup Marsala cooking wine
• 3/4 cup of low sodium veggie broth
• 1 1/2 cup of pasta (preferably bow ties)

Directions:

1. Heat large saute pan over medium-high heat.
2. Pour half the oil in, heat for a few seconds.
3. Toss garlic in, stir for 20 seconds.
4. Toss onion in. Stir. Let them "sweat" for about three minutes.
5. Start the water to boil the pasta.
6. Add the rest of the oil to the onion & garlic mixture.
7. Toss mushrooms in.  Stir. Sweat them for about 5 minutes, till their juices run.
8. Pour wine in.
9. Sprinkle 1/2 tsp black pepper and 1 tsp sea salt.
10. Pour veggie broth in; turn heat down to a simmer and cover.
11. Pour pasta in, and cook for just under 10 minutes. (Or according to directions on the package.)
12. When pasta is done, throw a 1/4 of a cup of the pasta water into the mushroom mixture. 
13. Drain the pasta. Dump into pan with mushrooms.  Toss together.
14. Serve.

Now, even though I am supposed to be doing the vegan thing... It's hard with The Husband staying with me in NYC. So I grilled some chicken breasts to serve with the pasta. And I grated a little bit of parmesean cheese on top.

Very yummy.