Late Night Penne

*LATE NIGHT PENNE*

4-6 servings

-2-3 cups penne pasta
-olive oil
-1/4-1/2 cup chopped onion
-1 cup sliced mushrooms
-2 TBSP flour
-15 oz. can pasta or tomato sauce
-1 cup milk or half n half
-1/2 cup chopped walnuts, almonds, or pine nuts
-2 tspn. garlic
-1 tspn. chili powder
-1-2 tspn. dried basil
-1-2 tspn. dried oregano
-salt and pepper to taste
-grated cheese of choice (Asiago, Romano, Parmesan, mozzarella, cheddar, feta)

Pick some or all of these to add:
-1/2 cup chopped artichoke hearts
-1/2 cup chopped green peppers
-3/4 chopped or crumbled firm tofu

1) cook penne pasta (preferably al dente)
2) drain and set aside (leaving lid on pot)
3) sauté onions and mushrooms in olive oil- on medium in large skillet
4) add some or all of these: artichokes, green peppers, tofu
5) stir occasionally until cooked through adding white wine or olive oil as needed
6) add about 2 TBSP flour/stir until thickened
7) add equal parts pasta or tomato sauce and milk or half n half (make sure it’s enough to just cover food in skillet)
8) stir a bit more often to prevent bubbly milk (turn heat to low-medium)
9) cook about 3 minutes, stirring often- adding in any spices now
10) add ¼ - ½ cup chopped walnuts or other nuts
11) stir in grated cheese until it melts
12) turn off heat but leave on burner, adding pasta to the sauce mixture and stirring well
13) serve with fresh layer of grated cheese and walnuts
14) ENJOY!