Mushroom Pasta Provencal

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* Exported from MasterCook *

 

Mushroom Pasta Provencal

 

Recipe By : Regina's Vegetarian Table page 119 in the book

Serving Size : 1 Preparation Time :0:00

Categories : Pastas Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 small onion -- finely chopped

1/3 cup parsley -- chopped

2 cloves garlic -- minced

1 cup mushroom -- finely chopped

1 tablespoon balsamic vinegar

salt

cayenne

1 tablespoon extra virgin olive oil

1 1/2 tablespoons flour

1 cup vegetable stock -- hot

6 ounces bow-tie pasta

1/4 cup red and yellow bell peppers -- chopped (optional)

 

sauté onion, parsley, and garlic in a little water over medium heat until

onions are soft.

add mushrooms and vinegar and continue to sauté until mushrooms are soft.

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

sprinkle flour over vegetables and stir. Add hot vegetable stock and stir

until sauce thickens. Set aside

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.

 

 

 

 

 

 

 

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NOTES : http://www.pbs.org/regina/recipes2/series_100/index.htm