Pasta with Porcini Mushrooms

Ingredients

• 2 red bell peppers
• 2 onions
• 4 tbsp butter
• 250 ml vegetable broth
• 100 ml White wine
• 500 g porcini mushrooms
• 3 tbsp olive oil
• Salt
• pepper (ground)
• 400 g penne pasta
• 1 tsp sugar
• 2 tsp lemon juice
• 2 tsp hot paprika powder
• 2 tbsp chopped parsley

Instructions

1. 1.

   Quarter the bell peppers, clean them, remove seeds, peel with a vegetable peeler and dice. Peel the onions, finely dice them and sauté half of the onion dice with the pepper cubes in butter. Add broth and wine, cover and simmer gently for 15 minutes. Clean the mushrooms, slice larger ones and cook with remaining onion dice in olive oil over medium heat for 5 minutes; season with salt and pepper.

2. 2.

   Cook the pasta in boiling salted water until al dente.

3. 3.

   Puree the pepper sauce and season with salt, pepper, sugar, lemon juice, and paprika powder.

4. 4.

   Drain the pasta, let it drain, then mix with the mushrooms. Serve topped with the pepper sauce and sprinkled with parsley.