NuWave PIC2 - Roasted Red Pepper Sauce; Over Torellini; Mushroom Stroganoff; Fettuccine Alfredo

38 • NuWave
™
PIC2 Complete Cookbook
• 39
Pasta, Grains & Rice
• 39
Mushroom Stroganoff
Serves: 4
8 ounces wide egg noodles
2 tablespoons butter
2 Medium onions, cut into ¼-inch slices
4 ½ cups mushrooms, sliced
1 clove garlic, minced
2 tablespoons all-purpose our
1 vegetable Bouillon cube, crumbled
¾ cup water
1 (8-ounce) carton sour cream
Salt & pepper to taste
1 tablespoon fresh chives (optional)
Directions:
1. In sauce pot, heat water for pasta.
2. Meanwhile, in large sauté pan, melt
butter on Medium-High (375°F).
3. Sauté onion for 3-4 minutes until
tender, stirring occasionally.
4. Stir in mushrooms and garlic.
5. Cook for 5 minutes, or until
vegetables are tender, stirring
occasionally.
6. Add our to mushrooms; continue to
cook to remove raw taste.
7. Deglaze with Bouillon and water.
8. Bring to simmer and Lower
temperature to Medium-Low (175°F);
cook for 10 minutes.
9. Cook egg noodles according to
package directions.
10. Add sour cream and season with
salt and pepper.
11. Continue cooking for 2-3 minutes to
incorporate avors.
12. Pour sauce over pasta and sprinkle
with chives.
Roasted Red Pepper Sauce
over Tortellini
Serves: 6
2 (9-ounce) packages cheese or
meat tortellini
4 red peppers, roasted
2 tablespoons butter
1 cup onion, small diced
4 cloves garlic, minced
1 tablespoon fresh thyme
1 tablespoon fresh oregano
2 teaspoons sugar
Directions:
1. In saucepan, cook tortellini according
to package directions.
2. Meanwhile, using food processor,
process red peppers until smooth;
set aside.
3. In Medium saucepan, heat butter
until melted.
4. Sauté onion and garlic until fragrant
and tender.
5. Add puréed pepper, thyme, oregano
and sugar.
6. Cook and stir until heated through.
7. Pour sauce over tortellini; toss and
coat.
Tip: If you don’t have freshly roasted
red peppers, substitute with 2 jars
of roasted red peppers.
• If you don’t have fresh thyme,
substitute with 1 teaspoon dried.
If you don’t have fresh oregano,
substitute with ½ teaspoon dried.
Beans with Pesto Bulgur
Serves: 6
¾ cup dry cranberry beans, lima beans
or pinto beans
2 tablespoons olive oil
6 cups water, divided
1 cup vegetable stock
¾ cup Bulgur wheat
¾ cup red pepper, chopped
¼ cup green onion, thinly sliced
¹/8 cup refrigerated pesto sauce
Directions:
1. Pour bean onto clean counter to
sort. Remove any stones, debris and
old beans.
2. Rinse beans.
3. Soak beans in 3 cups water and let
soak for 6-8 hours or overnight.
4. In large sauce pan, combine soaked
beans, oil and 3 cups water.
5. Bring to boil on Max/Sear.
6. Reduce heat to Medium- Low
(175°F) and let simmer.
7. Drain and rinse beans; set aside and
keep warm.
8. In same large sauce pan, bring stock
to boil on Max/Sear.
9. Incorporate Bulgur into cooking liquid
by stirring.
10. Cover and cook on Medium-Low
(175°F) for 15 minutes.
11. Add red pepper, green onions and
pesto and cook for 5 minutes.
12. Pour out any excess water.
13. Add beans and bring back to
temperature on Medium (275°F)
until majority of water has been
absorbed and heated through.
Tip: Cook beans for 1-1 ½ hours.
• If you are short on time, use 1
(15-ounce) can pinto beans, rinsed
and drained instead of dry beans.
Fettuccine Alfredo
Serves: 4
12 ounces dried fettuccine
¾ cup heavy whipping cream
½ cup butter
¾ cup grated Parmesan cheese
Salt & pepper to taste
Pinch nutmeg
Directions:
1. Cook fettuccine according to
package directions.
2. Meanwhile, in separate sauce pan,
bring butter and cream to simmer on
Medium (275°F) for 3 minutes,
stirring sporadically.
3. Drain and return fettuccine to
saucepan.
4. Remove sauce from heat.
5. Add warm sauce, cheese, salt,
pepper and nutmeg to fettuccine;
coat well.
6. Serve immediately.