Susanina's Vegetarian Kitchen | Albuquerque Farmers Market Pasta

Name: Susanina's Vegetarian Kitchen | Albuquerque Farmers Market Pasta
Ingredients: 3 cups Oyster Mushrooms, Chopped, not too carefully, into approximately one-inch pieces; 2 cups Yellow Onion, Diced, about one half inch; 1 cup Red Pepper, Fresh, Sliced into strips about 2 inches by one half inch; 2 tbsp Garlic, Minced, approximately 2 cloves; 1 cup Corn, We shucked and took the kernels off a fresh ear.; 2 cups Eggplant, Optional; we used a tender diminutive variety, diced into one half-inch pieces; adds a good texture and finish to the sauce; 4 cups Tomatoes, Combination of red and yellow plum tomatoes, diced into one-inch pieces; don't worry about skin or seeds; 1 cup Green Chile Pepper, Roasted, over a fire if possible, skinned and seeded, and cut into strips two inches by one half inch; 1 cup White Wine, cooking; ½ tsp Salt, Or to taste; if using regular wine, more may be needed; ½ tsp Black Pepper, Or, to taste; 1½ lbs Pasta, We used fettucine; 2 tbsp Extra Virgin Olive Oil; 2 tbsp Unsalted Butter; ½ cup Basil, Coarsely chopped or even just pulled apart as recommended by some chefs

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Savor a fusion of Northern Italian and New Mexican flavors with Oyster Mushrooms, Yellow Onion, Red Pepper, Garlic, Corn Kernels, Eggplant, Tomatoes, Green Chile, and White Wine in a fettucine pasta...

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Ingredients

3 cups Oyster Mushrooms, Chopped, not too carefully, into approximately one-inch pieces
2 cups Yellow Onion, Diced, about one half inch
1 cup Red Pepper, Fresh, Sliced into strips about 2 inches by one half inch
2 tbsp Garlic, Minced, approximately 2 cloves
1 cup Corn, We shucked and took the kernels off a fresh ear.
2 cups Eggplant, Optional; we used a tender diminutive variety, diced into one half-inch pieces; adds a good texture and finish to the sauce
4 cups Tomatoes, Combination of red and yellow plum tomatoes, diced into one-inch pieces; don't worry about skin or seeds
1 cup Green Chile Pepper, Roasted, over a fire if possible, skinned and seeded, and cut into strips two inches by one half inch
1 cup White Wine, cooking
½ tsp Salt, Or to taste; if using regular wine, more may be needed
½ tsp Black Pepper, Or, to taste
1½ lbs Pasta, We used fettucine
2 tbsp Extra Virgin Olive Oil
2 tbsp Unsalted Butter
½ cup Basil, Coarsely chopped or even just pulled apart as recommended by some chefs