Ingredients
- 2-3 Portobello mushrooms or 7-8 Crimini mushrooms
- garlic
- broccoli rabe
- Veggie broth
- cannelini (white) beans
- orrechiette pasta (or any other is fine)
- vegan red wine
- red pepper
Directions
Ingredient amounts may vary; use whatever amount you desire. Saute cut
mushrooms in veggie broth and vegan wine - approx 10 min. Add fresh garlic
(to taste, I used 2 cloves). When mushrooms are cooked add more broth
and broccoli rabe - cover and steam till wilted. Add white beans and
red pepper to taste.
Add pasta and serve!
Another variation and a way to add more flavor:
I've been experimenting with using non-fat yogurt as a base for
sauces. I used a hand mixer and whipped up the yogurt, a clove of
garlic, mustard and red pepper. The consistency was great and I added
it to the sauce to thicken. But...it can also be used for a salad
dressing (add pureed roasted pepper) or as a pasta sauce on its own -
just experiment with other flavors ( I may try miso and ginger)