Pasta with Green Beans and Mushrooms
1/2 cup red wine
1 1/2 pounds fresh green beans, chopped to 1 1/2" pieces
1/2 pound mushrooms, cleaned and sliced
1 onion, sliced
5 or 10 cloves garlic, minced or smashed
2 teaspoons dried basil
1 teaspoon dried marjoram
generous amount freshly ground black pepper
1 (32 ounce) can crushed tomatoes
1 pound mostacelli pasta
1. Put vegan red wine in large skillet or dutch oven. Add vegetables and herbs, simmer for 10 to 15 minutes.
2. Add canned tomatoes. Let it simmer away for 30 minutes or until you are ready for it.
3. Cook pasta in unsalted, unoiled water, according to package directions. Combine pasta and sauce.'