Roasted Pepper Saffron Sauce with Grilled Zucchini and Mushrooms
(this is a recipe for 2 large dinners)
Ingredients
- Fresh thyme- about 6-8 sprigs
- Garlic- 2 large cloves
- 1 onion, chopped medium fine
- dried oregano and basil
- olive oil
- 2 large sweat peppers- red, yellow, or orange
- saffron powder- about 2 table spoons
- salt and pepper to taste
- mushrooms- about 12 sliced
- 2 zucchinis
- cream- a small amount
- pasta- rigatoni, fusili, or tagliatelle
- First, pre-heat your oven to about 200 c. or 350 f. Wash the 2 peppers, and slice them into large pieces. Wrap them in aluminum foil, salt and pepper to taste, drizzle generously with olive oil, and close the foil over the top of them. Roast in a heated over, for about 35 minutes, until soft, and the edges of the peppers start to turn brown.
- Meanwhile, using a garlic press, add the garlic cloves to about 2 tablespoons of olive oil. Turn the burner onto a low heat, and add some salt. If you have sea salt, that would be the best. Then add a bit of black pepper. Chop your onion- you don't have to chop it too finely, but large pieces aren't good either. Now add the chopped onion to the garlic and oil. Saute for about 4 minutes, and then add the fresh time sprig. Next, add just a bit of dried oregano and basil. Keep over low heat.
- When the onions are translucent, add the saffron powder.
- Next, chop your zucchini, lay flat, and salt till they start to sweat.
- Once the pepper is out of the oven, switch your oven onto 'broil'. Place the zucchini on a tray, with foil, and coat with olive oil. Make sure you get both sides of the zucchini, so they don't stick to the foil. Roast until golden brown on both sides, about 30 minutes. Be careful to watch often.
- Now, using a blender, blend the roasted sweat peppers till they are a thick sauce.
- Once the onions and garlic have cooked, add the peppers and stir. Let simmer, and start on the mushrooms. But keep stirring frequently.
- Slice the mushrooms into big pieces. You can use almost any kind of more mild tasting mushrooms for this. Heat some butter or vegetable oil, and once it is warm, add the mushrooms, and cook over medium low heat, until nice and slightly brown on both sides.
- Check your zucchini!
- Start to cook your pasta-start to boil some salted water. Any kind of high quality semolina pasta is great- a rigatoni is nice. Here I used some fusilli bucati corti.
- Now look at the sauce-it should be nice and thick. If you want, you can add a small amount of cream, to give it a smoother texture. If you don't want cream, it is fine too. Add just a small amount, till the color slightly lightens. Let simmer.
- Now your mushrooms, zucchini should be finished. This dish can either have cheese, or be completely vegan, if you like. Mozzarella or parmesan are quite nice with this. Just slice into small pieces.
- Put your pasta on each plate, then the pepper sauce, and next the zucchini and mushrooms. Top with cheese, and eat!
