Mushroom Pasta Provencal

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Mushroom Pasta Provencal

 

Recipe By : Regina's Vegetarian Table, page 119

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 small onion -- finely chopped

1/3 cup hopped fresh parsley

1 clove garlic -- minced, up to 2

1 cup finely chopped mushrooms

1 tablespoon balsamic vinegar

Salt

Cayenne

1 tablespoon extra-virgin olive oil

1 tablespoon flour -- up to 1 1/2

1 cup hot vegetable stock

6 ounces bow-tie pasta

1/4 cup finely chopped red and yellow bell pepper -- for

garnish

(optional)

 

1 Saute‚ onion, parsley, and garlic in a little water over medium heat

until onions are soft.

 

2 Add mushrooms and vinegar and continue to saute‚ until mushrooms are

soft. Season to taste with salt and cayenne. Add oil and stir.

 

3 Aprinkle flour over vegetables and stir. Add hot vegetable stock and

stir until sauce thickens. Set aside.

 

4 Boil noodles until they reach the desired doneness (see note). Drain

and toss with sauce and garnish with red and yellow bell peppers if using.

 

Serve hot.

 

Note: for a little additional flavor, cook the noodles in vegetable stock

as well.

 

http://www.pbs.org/regina/recipes2 Episode 101

 

 

 

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