pasta - Penne with Roasted Peppers, Beans, and Basil

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Penne with Roasted Peppers, Beans, and Basil

 

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Serving Size : 4 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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3 tablespoons olive oil

1 1/3 cups diced red onion

4 large garlic cloves -- sliced

8 ounces button mushrooms -- sliced

1/2 ounce dried porcini mushrooms -- soaked, then drained

1/2 cup dry Madeira or other white wine

3/4 cup porcini or other mushroom stock

1/2 teaspoon crushed dried oregano

3/4 teaspoon salt

1/8 teaspoon black pepper

1 yellow or green bell pepper -- seeded and sliced

3 red bell peppers -- roasted

1 1/2 cups cooked cannellini or kidney beans

6 ounces penne noodles

1/4 teaspoon red pepper flakes -- optional

1/3 cup minced fresh basil

Freshly grated Parmesan

 

Yield: 4 servings * Prep Time: 25 minutes * Cooking Time: 30 minutes

 

Porcini mushrooms used both in the stock and added to the dish itself give this

pasta dish intense flavor and aroma. Use this same procedure for preparing any

number of bean and pasta dishes, using pinto or anasazi beans and adding various

vegetables such as marinated artichoke hearts, steamed broccoli, or grated raw

carrots just before turning out onto the serving plate.

 

1. In a large skillet, heat the olive oil over medium-high heat until hot, but

not smoking. Add the onion and cook, stirring constantly, for 1 minute. Reduce

the heat to medium and continue to cook until soft, about 8 minutes. Add the

garlic and mushrooms and continue to cook, stirring often until the mushrooms

begin soften, about 3 minutes. Stir in the Madeira and cook briskly for 1

minute, then add the stock, oregano, salt, and pepper. Continue to cook,

stirring occasionally, - about 10 minutes. Add the beans and both yellow and

roasted red peppers. Continue to cook for 5 minutes to warm through. If the

pasta has not cooked, remove this sauce from the heat and set aside until just

before serving. This step may be completed up to an hour before serving if

covered and left at room temperature.

 

2. Meanwhile, cook the penne in rapidly boiling water until it is al dente.

Drain immediately and run hot water over it briefly, then shake the strainer and

allow the pasta to drain for a moment as you finish cooking the sauce.

 

3. Just before serving, stir the basil and pepper flakes into the sauce. Warm

about 30 seconds, then taste and adjust the seasonings. (The sauce should taste

slightly oversalted, as the pasta will tone it down.) Pour the hot sauce into a

large serving dish. Add the pasta, toss well, and serve immediately. Pass the

Parmesan.

 

Variation

 

1. Use 12 ounces button mushrooms and no porcini. Omit the Madeira and use light

vegetable stock (page 162) in place of the porcini stock. Stir 1/3 cup pesto

(page 176) or miso pesto (page 176) into the sauce with the peppers. Finish

recipe as described above.

 

Cook's Note: To cut down on prep time, the red peppers may be roasted, peeled

and sliced up to 3 days in advance, and the button mushrooms may be cleaned

several days ahead (page 35). The beans may be cooked several days ahead, or you

may use frozen or canned beans. Up to 6 hours before serving, the yellow and

green peppers, as well as the mushrooms, may be sliced. All should be

refrigerated in airtight containers.

 

 

Source:

" New Vegetarian Classics: Entrees, ISBN 0-89594-738-2 "

 

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Per Serving (excluding unknown items): 164 Calories; 11g Fat (54.3% calories

from fat); 3g Protein; 17g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

406mg Sodium. Exchanges: 0 Grain(Starch); 3 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0