Instructions: 1. Boil the pasta in salted water until just al dente. Drain and run under cold water. Set aside.

2. Heat the oil in a large nonstick sauteepan. Add the shallots, garlic, and mushrooms and sauteeover medium heat, stirring constantly, about 4 - 5 minutes, or until softened. Add the tomatoes, herbs, and stock, reduce heat to simmer, and continue to cook for about 3 minutes, stirring to combine the flavors.

3. Add the cooked pasta and toss well. Add the cheese and salt and pepper, stir well and serve at once.

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