1 Onion-peeled and rough chopped
1 Red bell pepper-seeded and chopped
3 Carrots-peeled and chopped
2 Garlic cloves-peeled
1/2 Peeled and chopped eggplant
8 Ounces button mushrooms chopped
2 Tablespoons extra virgin olive oil
2 Teaspoons dried oregano
2 Teaspoon dried basil
1 Teaspoon dried thyme
1/4 Teaspoon smoked paprika
1 Tablespoon salt
1 Can diced tomatoes
1/2 Cup red wine
1/2 Cup chicken stock
1 Bay leaf
3 Tablespoons low fat cream cheese
2 Tablespoons fat free sour cream
Whole grain penne, rigatoni or another tubular shaped pasta-cooked
1.) Place onion, bell pepper, garlic, carrot and eggplant in food processor. Pulse until coarsely chopped.
2.) Heat olive oil in heavy skillet. Put all vegetables from the food processor and herbs in skillet and sauté until dry. Add mushrooms and sauté until mushrooms are tender.
3.) Add wine, chicken stock, tomatoes and bay leaf. Cover and simmer 15-20 minutes allowing flavors to meld.
4.) Remove lid and add cream cheese and low fat sour cream. Stir to incorporate and remove from heat.
5.) Remove bay leaf and add pasta. Heat until pasta is hot.
6.) Serve topped with shredded parmesan cheese.