Pasta D'Autunno
Serves: 3
Madilyn Boehm
1 January 1970
Based on User reviews:
49
Spice
66
Sweetness
46
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Bring a large pot of salted water to a boil for the pasta
2
While water is heating, peel and finely chop the onion
3
Core, seed and chop the red peppers
4
Wipe the mushrooms clean with a damp paper towel, remove the stems (you can reserve them for another use-such as making stock), and thinly slice the caps
5
Add the pasta to the boiling water and cook until tender but still firm to the bite, about 8 to 10 minutes
6
Meanwhile, heat oil in a large skillet over medium-high heat
7
Stir in onions and peppers, cover, and reduce heat
8
Simmer until the vegetables are tender, about 5 minutes
9
While this is cooking, trim the green beans and cut them into 1-inch pieces
10
Rinse, pat dry, and mince the sage
11
Add the chicken broth, mushrooms, green beans, and sage to skillet
12
Cover and simmer over low heat until all the vegetables are tender, about 5 minutes
13
Season with salt and pepper
14
Drain the pasta and portion it out
15
Ladle some of the vegetables and sauce over each portion, and crumble the goat cheese on top if you wish
16
Serve immediately