Ingredients:

• 1/2 pound whole-grain angel-hair Pasta
• 1 cup – of chopped green beans
• 1/2 to 1 cup of the Pasta water
• 1/4 cup – of Olive oil
• Add:
• 1 medium onion, thinly sliced
• 4 Cloves garlic, thinly sliced
• 1 pound of sliced button or cremini Mushrooms
• 1/3 cup – of vodka
• 6 sun-dried Tomatoes
• 1 tsp – dried Oregano or 2-3 tbsp of fresh Oregano
• 1 tbsp – fresh-ground black pepper
• salt to taste. 1/2 cup – of the pasta-boiling water.
• 1/3 cup – of lightly toasted and coarsely chopped walnuts.

Method:

1. Cook 1/2 pound whole-grain angel-hair pasta according to instructions in salted water.
2. In the last 5 minutes of cooking, add to the pot green beans.
3. Stop the cooking as soon as the pasta is al dente. Drain the pasta and beans and set aside. Reserve about 1/2 to 1 cup of the pasta water.
4. Heat 1/4 cup of olive oil and saute onion thinly sliced until the onion softens and turns translucent, add garlic cloves and stir frequently.
5. Add sliced button or cremini mushrooms and 1/3 cup of vodka
6. Saute the mushrooms until they start to caramelize and the liquid is mostly gone.
7. Add 6 sun-dried tomatoes packed in olive oil and 1 tsp – dried oregano or 2-3 tbsp of fresh oregano, finely chopped
8. Add 1 tbsp fresh-ground black pepper and salt to taste.
9. Stir everything together, then add the pasta and beans. Add 1/2 cup of the pasta-boiling water.
10. Toss together and continue cooking on very low heat another couple of minutes.
11. Stir in 1/3 cup of lightly toasted and coarsely chopped walnuts.
12. Let the pasta stand another couple of minutes before serving.
13. Recipe courtesy: Holy Cow Vegan