Vegan MoFo Day 4 - Mushroom Marsala with mini Rigatoni

I first made this awesome dish in February and I just love the flavor of this sauce and the mushrooms give a meaty element.  I have also tried it with bow ties.  I think any pasta would work with this dish!  YUM!

Ingredients

1 tablespoon olive oil
2 tablespoons Earth Balance margarine
1 pound mushrooms, sliced
3 cloves garlic, minced
2 shallots, chopped

1 tsp. dried sage

1 tsp. dried thyme leaves

1 tsp. salt

½ tsp. pepper

4 tablespoons tomato paste

About ½ cup of Marsala wine

28 ounces tomato puree (big can)

1 tablespoon Better than Bouillon No Chicken Base

1 1/2 cups of water
1 pound mini rigatoni cooked (or whatever pasta you like)

Directions:
Heat the olive oil and margarine in a medium/large stock pot.  Add the sliced mushrooms and cook over medium heat until mushrooms are cooked and browning on the edges.  Add the shallots and cook about 5 minutes to let them soften. Add the garlic, salt, pepper, sage and thyme and cook for 2 to 3 more minutes.  Stir in the tomato paste and cook until it melts into the veggies.  Add the Marsala wine to deglaze the pan.  Stir in the tomato puree, No Chicken Base and water.

While you are cooking the sauce cook the mini rigatoni according to package.  Drain. 

Pour cooked pasta into the mushroom sauce.  Stir well.  Serve immediately.