Date: Tue, 19 Apr 94 15:00:42 EDT
From: email@example.com (Janine Memon)
Orrechiette w/broccoli rabe, white beans, and mushrooms
2-3 Portobello mushrooms or 7-8 Crimini mushrooms
cannelini (white) beans
orrechiette pasta (or any other is fine)
Saute cut mushrooms in veggie broth and 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)