Penne With Mushrooms

This is a hearty pasta dish and it is meat-free. Recipe is from Rachael Ray's magazine.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  lb  whole wheat penne
• 1⁄4 cup extra virgin olive oil
• 4  celery ribs, from the heart chopped
• 1  onion, chopped
• 1  lb cremini mushroom, quartered
• 1  cubanelle pepper, seeded and chopped
• 1  red bell pepper, seeded and chopped
• 1  large carrot, grated
• 4  garlic cloves, finely chopped
• 1  bay leaf
• 1  cup dry red wine
• 1 (28 ounce) can crushed tomatoes
• 2  cups chicken broth or 2  cups vegetable broth
• 1  cup  grated parmigiano-reggiano cheese, plus more
•  parmigiano-reggiano cheese, to pass around table
• 1⁄2 cup basil leaves, chopped

Directions

1. Bring large pot of water to a boil, salt it, add the pasta and cook until al dente.
2. Drain and return the pasta to the pot.
3. While the pasta is cooking, in a large, deep skillet, heat the extra-virgin olive oil over medium-high heat.
4. Add the celery and onion and cook until softened, about 5 minutes.
5. Add the mushrooms, peppers, carrot, garlic and bay leaf, season with salt and pepper and cook until tender, about 5 minutes.
6. Stir in the wine and boil for 3 minutes.
7. Stir in the tomatoes and chicken broth or vegetable broth, lower the heat and simmer for 10 minutes.
8. Stir in the 1 cup cheese and half of the sauce into the pasta.
9. Serve in shallow bowls, topped with the remaining sauce and the basil.
10. Pass extra cheese at the table.