1 - 10-14 ounce jar roasted red pepper pasta sauce
1/2 pound crimini mushrooms
1 large yellow sweet onion such as Vidalia or Walla Walla
4 cups cooked pasta
1) Slice onions and mushrooms and saute in olive oil until soft. Stir in roasted red pepper pasta sauce and stir to combine ingredients. Stir in cooked pasta and turn heat to low. Simmer until pasta is hot. Enjoy!
I served this with a fresh fruit salad and a chunk of homemade whole wheat bread with nondairy Earth Balance Spread.
Source of recipe: I needed something easy to fix for my very first Vegan Day (4/1/09) so I threw this together as I already had some leftover pasta. Not fancy, but YUM!