 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
I got the original of this recipe from a local paper years ago. It makes a nice choice for a meatless pasta sauce, and the flavors are just enough different from the usual to make it interesting. Ingredients:
3 tablespoons extra virgin olive oil |
1 large yellow onion, chopped |
3 garlic cloves, minced |
1 large tomato, chopped |
1 green pepper, chopped |
1 tablespoon flour |
1 tablespoon sweet paprika or 1 tablespoon smoked paprika |
1 teaspoon salt |
1/2 teaspoon white pepper |
1 pinch sugar |
1 cup mushroom, sliced |
1 -1 1/2 cup chicken broth |
1/4 cup yogurt or 1/4 cup sour cream |
1/2-3/4 lb pasta, of your choice |
Directions:
1. Heat oil in a large skillet.
2. Add onion, garlic, tomato and green pepper and saute until onion is tender.
3. Sprinkle flour, paprika, salt, pepper and sugar into pan and stir until combined and veggies are coated.
4. Add mushrooms and chicken broth. I usually start out adding one cup, then add more later if it seems to thick. This can vary according to how much liquid you veggies throw off.
5. Simmer untill desired consistency.
6. Remove from heat and add yogurt or sour cream.
7. Toss with hot cooked pasta and serve.
|
|