This is a recipe for a simple and easy fresh vegetarian pasta sauce to add to your homemade pasta. A quick and easy weeknight meal. You can buy fresh pasta in a specialty market if you do not have time to make your own homemade pasta.
Prep Time:12-15 min.
Cook Time:15-20 min.
Total Time:30-40 min.
2 TBLS. olive oil
1 clove garlic chopped
fresh mushrooms, chopped
2 TBLS. chopped fresh parsley
2-3 fresh basil leaves
1 cup vegetable broth
salt and pepper to taste
2 TBLS. butter
On a sheet pan lined with foil, place the onions and peppers, drizzle with olive oil and roast in a 425 oven for about 20 minutes, stirring occasionally. (If using frozen vegetables skip this step.)
Fill a large pot with water on high heat to boil.
In a large saute pan heat olive oil and add chopped garlic. Cook garlic for 2 minutes. (Add in the peppers and onions if using and cook for 5 to 10 minutes.)
Add in the chopped mushrooms and cook another 5 minutes. Add in the vegetable broth and simmer covered.
Add the fresh pasta to the boiling water and cook for 3-5 minutes.
Drain the pasta and return to the pot.
Add the vegetable sauce to the pasta in the large pot and stir in the butter, parsley, basil and salt and pepper.
Serve and add grated parmagiano reggiano cheese (optional).