Mushroom Sauce and Parmasean Pasta

Hi there! I've been a vegetarian for 12 years now, during which I've created simple recipes to fit my diet (as I come from a family of meat-eaters and have had to virtually always cook on my own). 5 of those 12 years I have also been a budget college student, so many of my recipes include smart, inexpensive ingredients. I've started this blog to help people out there who think "what's this vegetarian going to eat tonight that's fast for a busy life and inexpensive?" Hope you enjoy! Requests accepted!
To get started, I'll put a really old recipe of mine up! This has been one of my favorite meals for years! It was inspired by a recipe that my host mom used to make when I studied abroad in Germany.

Enjoy!

-T.G.V.


Mushrooms Sauce and Parmesean Pasta:

Ingredients:

Sauce
1 can Campbell's Cream of Mushroom Soup
1 handful sliced mushrooms
Salt and pepper to taste
Fresh parsley (handful, finely chopped)
Fresh garlic (as much as you think you can handle)
2 dashes of garlic salt
3 dashes basil (dried)

Other
Olive oil
Parmasean to sprinkle (as much as you desire)
Pasta of choice (I usually use whole wheat spaghetti)

1. Place pasta in sauce pan of boiling water
2. Dash a bit of salt in the water to bring out the pasta's taste and speed up boiling
3. Pour a splash of olive oil in water to keep it from boiling over
4. Sautee mushrooms and fresh garlic in a frying pan with olive oil and a dash of garlic salt
5. In seperate sauce pan, put in can of soup and place on medium heat. To make it more liquidy, measure half a soup can of milk or water and put in sauce pan with soup.
6. Add herbs, salt and pepper, sauteed mushrooms and garlic and remaining garlic salt to the soup. Stir up and heat up.
7. Drain pasta
8. Dish pasta out on individual plates and sprinkle parmesean on it.
9. Lastly, pour sauce over pasta and cheese

Great to serve with Poor Man's Garlic Bread, which is simply bread with butter/margarine and garlic salt and toasted.