Farfalle with Roasted Red Peppers, Garlic, Greens and Mushrooms
garlic (as much as you like) crushed or minced
vegetable broth (I used the whole can)
portobello mushrooms (or any other wild mushrooms)
greens (arugula, swiss chard, spinach, etc..) chopped, only leaves
red peppers (3)
Farfalle pasta (bowties) others would work just as well
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 howe'ver you like. Store until use -
Pour about 1/3 cup broth into pan and bring to a boil. Saute garlic until softens. Add vegan red wine, cook down (about 5 mi). Add mushrooms, saute, add more broth and vegan 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 together.