This recipe is deliciously Gluten Free!!
1 package of gluten free rotini or any pasta
1 box of mushroom sliced
1 large onion diced small
3 garlic cloves diced small
1/2 lb. of asparagus (or green beans) diced small
2 large leeks sliced thin
3 halves of 3 different color bell peppers cut in slices (no seeds)
1/2 cup of heavy cream
2 cups of veggie broth
salt, back pepper to taste
a few bunches of thyme, oregano and sage diced
(if you can not find or just don't have fresh herbs use dry oregano and dry basil and whatever dry Italian herbs you have)
3 tbsp. olive oil
preheat oven at 350
boil water to cook pasta and cook pasta according to instructions
put bell peppers and 1/2 of the onions on a cooking tray, drizzle with olive oil add salt and
pepper and bake till soft, about 20 minutes
remove peppers and onions and put it in a food processor with 1 cup of veggie broth and pulse till creamy, set aside
heat up olive oil and sauté remaining onions for 1 minute, add garlic and sauté for another minute, add leeks and cook till soft. Add asparagus and veggie broth cook till tender
add the herbs, cook for another couple of minutes and turn it off.
top pan and drain pasta and stir pasta in with veggie mixture and add sauce. Mix well, add the
cream and turn heat off. Serve immediately topped with fresh parmesan.