Recipe | Farfalle with Baby Bellas, Peppers, and Onions and a Sun-dried Tomato and Rosemary Sauce

There are no pictures for this one because I just threw it together at the last minute... like about a half hour ago because I was starving when I got home from class. But it looks fancy as ~heLl and tastes equally as delicious.

I purposely made this yield two servings because I want to bring it with me to campus for lunch tomorrow, so here ya go:

1 tbsp Extra Virgin Olive Oil

2 cloves garlic, minced

2 cups Farfalle pasta

1/2 onion, sliced

1/2 bell pepper, sliced (use whatever color... I used green because I had a half left over from my breakfast this morning)

A handful of Baby Bella mushrooms, sliced (roughly anywhere from 5-8 depending on their size)

1 soy sausage, cut in half lengthwise, and then sliced into half-mood shapes (I used Trader Joe's brand, but Smart Sausages are equally as delicious)

1/4 cup julliened sun-dried tomatoes (with the olive oil)

1 tbsp fresh rosemary

3/4 cup vegetable stock

a few leaves of basil, roughly chopped

1 tsp crushed red pepper flakes

Salt and pepper to taste

Fill a large pot with water and set it on high. When the water comes up to a boil, add a generous amount of salt along with the two cups of Farfalle.

While waiting for the water to boil, coat a medium sized skillet with the olive oil and sautee the garlic, peppers, and onions. When they begin to soften up (after about 5 minutes), add the mushrooms to the pan. Sautee the vegetables for another 5 minutes or so. Season with salt and pepper before moving on to the next step

When all the vegetables are nice and sauteed, add the sausage pieces, sun-dried tomatoes, and fresh rosemary. You could brown up the sausage before you sautee the vegetables and then chop it up and add it in at the end, but I forgot to do that, so I just added them in with the other ingredients after the vegetables were cooked. Combine everything and season again with salt and pepper.

Add the vegetable stock and crushed red pepper flakes to the pan and simmer until the pasta is finished cooking. Before draining the pasta, add about 1/4 of a cup of the starchy pasta water to the pan to give a little more body. Drain the pasta, combine it with the sauce either in the pan if there's room, in the pot that you cooked the pasta in, or in a separate bowl. Toss together with the fresh basil and check to make sure the seasonings are okay.

You could serve this with some Parmesan or some fresh Mozzarella on top.