Boil water for pasta in a large stock pot.

In a large skillet, place cleaned portabella mushrooms with ½ cup water and red onion.  Sauté for 4-5 minutes on medium high heat.  Add white wine, Worcestershire sauce, Dijon mustard, capers, tomatoes and garlic.  Cook an additional 5 minutes or so covered.  Reduce heat to low and add lemon juice parsley, ½ can of veggie broth and salt and pepper.  Keep covered while preparing other

ingredients.

In another large skillet place baby bok choy, broccoli and ½ cup water.  Basically you want to steam the veggies, place on medium high, covered for about 4 minutes.  Pour in the remaining veggie broth and balsamic vinaigrette.  Cover and cook for another couple minutes.  The baby bok choy and broccoli do not take very long to cook, so keep a close eye on them. 

Remove portabella mushrooms from skillet.  In a large pasta bowl combine penne pasta with the mushroom, tomato sauce from skillet.  On a dinner plate place portabella mushroom, pasta and a serving of the veggies.