Meatless Monday is a big trend but I really wasn’t thinking about it last week when I was figuring out what to make.  Just a big coincidence that we had a bit too much meat in the preceding days and I wanted a vegetarian meal.  I didn’t think it would take me a week to post about it though!  And here we are back to Meatless Monday.

We’re into my favourite part of the year where the days are gorgeous and we’re in the garden.  The past few days have been spent getting some of our veg into the garden.  I’m behind the eight ball this year with the gardening so I’m trying to catch up bit by bit.  Hard to believe in a couple of weeks we’ll be transplanting the peppers and tomatoes.  We did better with the timing of starting seeds. It’s less like a jungle in the house.  It’s much more under control.

This is a quick sauce with loads of flavour.  Slice a few mushrooms, drizzle olive oil over them and roast at 350F/175C until they are nice and brown.  Chop a handful of sundried tomatoes and a few cloves of garlic.

In a skillet heat up a couple of tablespoons of olive oil and saute the garlic and sundried tomatoes on medium heat.  Near the end add the mushrooms.

Add a bit of dry white wine and simmer to reduce a little bit to allow the flavours to develop.  While this is cooking prepare the pasta of your choice. Just before serving add fresh basil.

Grate fresh aged cheese over the dish.  I used a combination of asiago and parmesan cheese.  Of course I added more after the photos.  🙂