1/2 jar roasted red bell peppers or the equivalent in fresh bell peppers. (I was out of the jarred peppers)
2/3 cup sliced mushrooms
1 onion, chopped
1 can (6 ounces) chopped tomatoes with juice
1/2 pound gluten-free pasta
1/8 tsp. freshly ground black pepper
Parmesan cheese , for garnish
Cook pasta according to package directions.
In a large skillet, add the peppers, mushrooms and onions.
Remove about one third of the vegetables and add the tomatoes and juice.
Bring to a simmer and let cook for 2 to 3 minutes.
Remove the skillet from the stove and let the mixture cool for 5 to 10 minutes.
Whirl the tomato mixture in a food processor or blender, taking care to cover the lid with a towel and hold it on tightly if using a blender. Process or blend until smooth. Set aside.
Drain the pasta and transfer to a large serving bowl.
Ladle on the tomato sauce and vegetables with a little Parmesan. Serve immediately