Ingredients

　　Cook a batch of presliced brown mushrooms with a tiny bit of olive oil in a covered skillet. Shortly, there will be sufficient liquid in the skillet to keep it moist. Combine the mushrooms with cooked pasta—any short, chunky shape. Drizzle in a little more olive oil, if you’d like. Season with salt and pepper and sprinkle with paprika.

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).