Farfalle with Roasted Red Peppers, Garlic, Greens and Mushrooms
Garlic to taste - crushed or minced
Vegetable broth - one can
Portobello or other wild mushrooms
Greens (arugula, swiss chard, spinach, etc..) chopped, leaves only
Red peppers (3)
Farfalle or other pasta (bowties)
Roast peppers until charred on the outside. Then 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 softens. Add red wine, cook down (about 5 mi). 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 chooped 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