Best Pauls Pasta With Gorgonzola Mushroom And Roasted Red Bell Pepper Recipes

FASTA PASTA GORGONZOLA WITH SPINACH, RED PEPPERS AND PINE NUTS

Steps:

• Bring a large pot of salted water to a boil. Cook pasta 10 minutes or until al dente; drain.
• Cut chicken into ½--inch pieces and sprinkle with salt and pepper. Heat 1 tablespoons olive oil in a large sauté pan and sauté chicken pieces until just cooked through, around 5 minutes. Remove chicken and pan juices to a bowl and set aside.
• Heat remaining 1 tablespoons olive oil in same pan and sauté garlic until translucent. Do not allow it to brown.
• Add the washed spinach and sauté until wilted. Add chicken broth and red peppers and bring to a boil. Add basil and gorgonzola and stir over medium-high heat until cheese melts completely.
• Add drained pasta, chicken and juices to sauté pan and heat for 1 minute, mixing thoroughly with vegetable-cheese mixture. Season to taste with salt and pepper.
• Divide among serving plates and sprinkle with Parmesan cheese and toasted pine nuts. Serve immediately.

PESTO PASTA WITH MUSHROOMS, ONIONS, AND RED BELL PEPPERS

Steps:

• Cook the spaghetti according to package instructions.
• Heat the oil in a skillet and saute the onion until it starts to soften. Add the mushrooms and peppers and saute until tender.
• Add cooked spaghetti and pesto and combine well.
• Serve with garlic bread and salad.

FETTUCCINE WITH MUSHROOM-GORGONZOLA SAUCE

Steps:

• Heat oil in heavy large skillet over medium heat. Add onions and garlic. Sauté until onions are tender, about 8 minutes. Add mushrooms and bell peppers. Sauté until tender, about 20 minutes. (Can be prepared 8 hours ahead. Cover and refrigerate. Rewarm before continuing.)
• Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain well; return pasta to pot.
• Meanwhile, add 1 1/4 cups whipping cream and cheese to mushroom mixture. Simmer gently over medium heat until cheese melts, stirring occasionally, about 4 minutes. Stir in chives, parsley and basil. Add sauce to pasta; toss to coat. Season pasta to taste with salt and pepper. Transfer to bowl and serve.

PASTA WITH RED BELL PEPPER, MUSHROOM, AND ZUCCHINI

Steps:

• In a large nonstick skillet, warm oil over medium heat; add in bell pepper, onion, mushrooms, zucchini, and garlic.
• Stir/saute until tender crisp, about 6-8 minutes.
• Add in tomatoes, salt, pepper, and basil; cook until flavors are blended, stirring occasionally, about 20 minutes.
• Toss with pasta, oil, cheese, and parsley until well mixed.
• Tranfer to a warm platter; serve immediately; top with more cheese, if desired.

ROASTED RED BELL PEPPER PASTA

Steps:

• Heat olive oil on medium to high heat in large skillet or wok.
• Add mushrooms, onions and all seasonings and saute for 15 to 20 minutes (Stir-fry style).
• Meanwhile, slice roasted red bell peppers as desired.
• Add the peppers to onions and mushrooms and continue to saute for another 5 minutes.
• Cook pasta and drain.
• Toss contents of skillet in with pasta and the parmesan cheese (I always serve more parmesan in a separate bowl as well).

BRUSCHETTA WITH PEPPERS AND GORGONZOLA

Steps:

• Preheat the oven to 375 degrees F.
• Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat. Add the peppers and cook until soft, about 12 to 15 minutes. Sprinkle with the sugar and continue cooking for 2 more minutes. Stir in the capers and basil, and season, to taste, with salt and pepper. Set aside.
• Slice the baguette crosswise into 18 thin round slices. Brush the bread rounds lightly with olive oil on 1 side. Arrange them in rows, oil side up, on a sheet pan lined with parchment paper and toast in the oven until lightly browned, about 7 to 10 minutes.
• Top each toast round with a teaspoonful of the pepper mixture. Place 2 small pieces of Gorgonzola on top. Return the toast to the oven for 1 to 2 minutes and warm through. Serve immediately.

ROASTED RED PEPPER CREAM SAUCE

Steps:

• Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
• Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
• In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
• Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.