Orrechiette With Broccoli Rabe, White Beans, And Mushrooms

2 Portobello mushrooms; up to 3 -OR-
7 Crimini mushrooms; up to 8
 Garlic
 Broccoli rabe
 Vegetable broth
 Cannelini (white) beans
 Orrechiette pasta; or your choice
 Red wine
 Red pepper

Saute cut mushrooms in vegetable broth and wine, approximately
10 minutes. Add fresh garlic to taste, I used 2 cloves. When
mushrooms are cooked add more broth and broccoli rabe. Cover and
steam until wilted. Add white beans and red pepper to taste. Add
pasta and serve!

Variation:

I've been experimenting with using non-fat yogurt as a base for
sauces. I used a hand mixer and whipped up the yogurt, a clove of
garlic, mustard, and red pepper. The consistency was great and I
added it to the sauce to thicken. But... it can also be used for a
salad dressing (add pureed roasted pepper) or as a pasta sauce on its
own, just experiment with other flavors. I may try miso and ginger.

From: Janine Memon <[email protected]>
Date: Tue, 19 Apr 94 15:00:42 EDT

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