Last night was one of those nights, like many nights in our house, that I had absolutely nothing planned for dinner. I had 4 hungry mouths looking at me asking what I was making and 3 of those mouths had been asking me what they were having for dinner since the second I picked them up from school. I guess that means that they think about food as much as I do! Sometimes I tell them that I have no idea what I’m making for dinner but secretly I have a few options up my sleeve; this was not one of those nights. I had to scramble and scrounge for a few ingredients I could throw together to make a meal. Often times it’s those nights that I end up making something very easy and simple that becomes a family favorite. This was one of those nights, all four of those hungry mouths absolutely loved this dinner…including mine, so that makes five!
The last of my produce was a large stalk of broccoli rabe and a package of crimini mushrooms, and I happened to have a bit of goat cheese left. I found a jar of roasted red peppers, gluten free brown rice pasta and some chicken broth in the pantry. These few ingredients mixed with a couple of other kitchen staples turned into an awesome dinner that I’m pretty sure you will be happy that we are sharing with you. Now don’t be like me with no dinner plans, go grab these ingredients and serve this awesome pasta dish up tonight!
- 10 oz GF brown rice pasta - or pasta of choice
- 1 bunch broccoli rabe, bulky stems removed
- 8 oz crimini mushrooms, sliced
- ¾ C roasted red peppers, coarsely chopped
- 1 tsp unsalted butter
- 1 tsp good quality olive oil
- 1 shallot, minced
- ½ C dry white wine
- 1 C chicken broth
- 2 oz goat cheese, crumbled into chunks
- 1 tsp red pepper flakes - optional
- S & P to taste
- Fill a large stock pot with water, generously salt and bring to a boil. Add broccoli rabe and remove with a mesh strainer after 30 seconds. Place broccoli into ice cold water (blanche), and then drain. Add pasta to the same pot of boiling water and cook according to package instructions.
- In a large skillet over medium heat melt butter and olive oil. Add shallots and sautee for 1 minute. Add sliced mushrooms and continue to cook for about 5 minutes. Turn up the heat to medium-high and add white wine. Let the wine cook off for about 1 minute. Add roasted peppers and chicken broth and simmer for about 3 minutes. Add broccoli rabe and season to taste with S & P, add red pepper flakes for spice (optional). In a large serving bowl add pasta, pour in the vegetables and sauce from the skillet and fold together. Top with goat cheese and additional red pepper flakes if you like it extra spicy!
