Red Pepper Shimeji Mushroom Penne

2 cups cooked penne pasta
1/8 cup minced Italian parsley
2 cups shimeji mushroom
1/8 cup minced cherry tomato
1 tbsp nutritional yeast
2 sheets of vegan smoked provolone cheese
dash red pepper flakes
dash of salt dash of cracked pepper
dash of oil
1/3 cup water 

 



Saute mushroom with oil and salt until tender in medium high heat for 2 minutes and set aside. Saute parsley with oil in medium high heat for 30 seconds and then stir in the pasta, add salt and pepper then set aside.  For the sauce, saute tomato until soft and add water, vegan cheese, nutritional yeast, red pepper and stir until a creamy consistency, then add mushroom and pasta.    

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