| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Pasta, Vegetarian |
2 |
Servings |
INGREDIENTS
| 2 |
tb |
Extra Virgin Olive Oil |
| 1 |
ts |
Minced Garlic |
| 3 |
|
Portobello Mushrooms(diced) |
| 6 |
|
Button Mushrooms(diced) |
| 4 |
|
Sun-dried Tomatoes * |
| 1 |
tb |
All Purpose Flour |
| 1/8 |
c |
Freshly Grated Parm Cheese |
| 1/2 |
c |
Skim Milk |
| 1/3 |
c |
Champagne ** |
| 3 |
oz |
Dried Farfalle Pasta *** |
INSTRUCTIONS
* Soak the Sun-dried Tomatoes in boiled water for 10 min untill soft.
Dice them.
** White wine can be substited for the champagne with equal success or
you may prefer to use no alcohol at all. In such a case, chicken
broth will do.
***Farfalle Pasta is the little bow tie or butterfly shaped past "if you
will." However, feel free to experiment and use any pasta shape that
pleases you.
1> In a skillet over medium heat, heat the oil. Add the garlic and cook,
stirring for 1 minute. Add both the mushrooms and tomatoes. Continue
to cook, stirring until the mushrooms are cooked, about 3 to 5 minutes.
2> Sprinkle the flour and cheese over the mushrooms, stirring to prevent
clumping. Add the milk and champagne and continue cooking untill sauce
thickens, about 3 to 5 minutes. SERVE OVER PASTA
Posted to MM-Recipes Digest V4 #2 by "Sharon Wills" <willsfam@vaxxine.com>
on Jan 1, 1999
A Message from our Provider:
“No God, no peace. Know God, know peace.”