Capi's Favorite Pasta

serves 4 - 6

1 lb. penne pasta, cooked al dente (prepare according to package directions)
2 T. olive oil
3 cloves garlic, minced
4 green onions, chopped
1/2 lb. mushrooms, wiped cleaned and sliced
1 c. sun-dried tomatoes, thinly sliced
1/4 c. parsley, chopped
1/4 c. fresh basil, julienned
3/4 to 1 cup vegetable broth
1/2 lb. goat cheese
salt and pepper to taste

Prepare the pasta and set aside.

Heat olive oil in a sauté pan over medium heat.
Add garlic and green onions; cook, stirring often, for 1 to 2 minutes.
Add mushrooms and cook 2 minutes or until they begin to release their juices.
Add sun-dried tomatoes and 3/4 cup vegetable broth. Bring to a simmer. Now add the parsley and basil.
Heat for 30 seconds.

If pasta has been prepared earlier in the day, drop into a pot of boiling water to heat through just before
serving.

Crumble goat cheese into a mixing bowl. Add drained hot pasta and the garlic-mushroom mixture. Stir
well to blend in goat cheese. Add more hot vegetable broth if needed or desired.

Serve immediately.