Pasta with Broccoli Rabe, Mushrooms, Roasted Peppers & Goat Cheese
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 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
Instructions
  1. 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.
  2. 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!
Good Thyme Tip - Chicken is a great addition to this dish if you want to add protien.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/gluten-free-pasta-with-broccoli-rabe-mushrooms-roasted-red-peppers-goat-cheese/