Pasta With Roasted Peppers And Mushrooms


Clean mushrooms, remove stems and slice thinly. Roast peppers (either over flame until blackened and place in paper bag until cool, or place on foil in 375° oven and roast 18 mins, turn 180° and roast additional 18 mins. Cover tightly with foil and cool). Peel, seed and slice thinly.In large skillet, heat butter. Add onion and cook over low heat until soft. Add garlic and continue cooking 2-3 minutes. Add mushrooms and roasted pepper, season with black pepper. Add broth to skillet, increase heat and boil until liquid is reduced to a glaze. Add cream and simmer just until thickened (4-5 minutes). Add sauce to pasta, adjust seasoning and serve with freshly grated cheese. Serves 2 to 3.