1/2 pound Radiatore mixed veggie pasta (rotini or fusilli is fine)
1/4 cup diced walnuts
1 large handful crimini mushrooms, diced
3 cloves garlic, diced
1 to 1 1/4 pounds assorted fresh peppers, diced (1 Italian long pepper, 2 types of bell peppers, 1 jalapeno)
Handful basil, chopped
Extra virgin organic olive oil
Vegan margarine, sea salt & fresh ground pepper, to taste
Garnishes: olives, cucumbers, tomatoes
1) Saute all the chopped and diced veggies, nuts and basil in olive oil until they begin to brown. Remove from heat.
2) Cook pasta for about 10 minutes (al dente) and drain.
3) Stir in veggies, season to taste and add a bit of margarine for richness. If desired, add a bit of vegan cream cheese or plain soy creamer to blend flavors.
Serve with a garnish of fresh cherry tomatoes, cucumbers and Nicoise olives. Terrific!
Source of recipe: My recipe, based on ingredients at hand