Farfalle with Roasted Red Peppers, Garlic, Greens and Mushrooms
Garlic (as much as you like); crushed or minced
1 Can vegetable broth
Portobello mushrooms (or any other wild mushrooms)
Greens (arugula, swiss chard, spinach, etc); chopped, only leaves
3 Red peppers
Farfalle pasta (bowties); others would work just as well
Red wine
Roasting Peppers:
This can be done on a barbecue or the oven. A barbecue adds a nice
charcoal taste but if one isn't available, the oven works fine. Roast
peppers until charred on the outside. When this is done, store them
in a paper bag for about 15 minutes. The steam allows the skin to be
peeled more easily. Remove the outer layer of skin. This can be done
while running under cold water. Cut off the top, slice in half and
scrape the seeds. The peppers can now be sliced however you like.
Store until use.
Pour about 1/3 cup broth into pan and bring to a boil. "Saute" garlic
until it softens. Add red wine, cook down (about 5 minutes). Add
mushrooms, saute, add more broth and wine, enough to keep pan
covered. When the mushrooms have cooked down sufficiently, add rest
of broth. Add chopped greens and red peppers. Cook until greens are
wilted. The broth can be cooked down to increase thickness. Add
cooked pasta.
Stir and enjoy !
The sauce can be thickened by adding bean liquid or a variation would
be to add some white beans. Red peppers and mushrooms go well together.
From: Janine Memon <
[email protected]>
Date: Tue, 05 Apr 94 10:26:31 EDT
