Friday, December 18th, 2009
Penne with butternut squash sauce
Penne with butternut squash sauce
Posts Tagged ‘pasta’
Wednesday, July 29th, 2009
Penne with sweet and spicy pepper, mushroom and cannellini sauce
Penne with sweet and spicy pepper, mushroom, and cannellini sauce
- one large onion, diced
- 1/2 lb. mushrooms, thinly sliced
- 1 green and 1 yellow pepper, diced
- 1/2 cup dry red wine
- 2 cans diced tomatoes
- 1 can cannellini beans
- 3 Tbsp. sugar
- 2 Tbsp. italian seasoning
- 1 tsp. chipotle pepper powder
- 2 tsp. salt
- 1 small can tomato paste
First I sauteéd the onions until they were starting to get slightly brown, then I added the mushrooms and continued cooking until most of their liquid had been cooked off. Then I sauteéd the peppers for several minutes, and then added the wine. Next I added the tomatoes, beans, sugar, and spices, and simmered for 20 minutes. Finally I added the tomato paste, and served over al dente penne.
Saturday, May 16th, 2009
Penne with caramelized onion, mushroom, and white bean sauce
A few days ago I was in the mood for trying a new recipe. I saw a recipe in Very Vegetarian for White bean Ravioli with caramelized onion sauce which sounded good, but I didn’t want to go through the hassle of making ravioli (not on a weeknight at least). So I got inspired by the recipe instead, and created my own. I used:
- 2 large yellow onions, diced
- 3 large garlic cloves, minced
- 1 lb fresh champignon mushrooms, sliced
- 1 can great northern beans, drained and pureed
- 1/2 cup soy milk
- 1/2 cup white wine
- 1/4 cup white balsamic vinegar
- 1 cup vegetable broth
- 1 tsp. dried thyme
- 1 tsp. dried rosemary,/li>
- 2 tsp. dried oregano
- 1/2 tsp. white pepper
- 1 tsp. black pepper
- 2 Tbsp. olive oil
I caramelized the onions in the olive oil, starting on high heat, and gradually turning it down as they got more brown, then added the garlic and mushrooms, cooking until most of the liquid from the mushrooms was evaporated. Then I added in the wine, vinegar, vegetable broth, and spices, and cooked off some of the wine. Finally, I added the pureed beans and soymilk, and continued cooking the sauce until it thickened up. I was quite satisified with the results, and Clare said she would eat it again. I think next time I will skip the soymilk and the vinegar.
-
- Penne with caramelized onion, mushroom and white bean sauce, accompanied by mixed green salad and cracker with red pepper eggplant spread
-
- Penne and salad up close
-
- Another shot of the penne and salad
