Prepare penne pasta according to package directions.  Keep the pasta water and place cooked pasta into large pasta bowl.

Clean the brussels sprouts then cut in half.   Place in a bowl and cover with boiling water for 4 – 5 minutes.  Drain water then return the brussel sprouts to same bowl and mix with Dijon mustard.  Line a baking sheet with non stick foil and pour the brussels sprouts on one end.  Place a clean whole red pepper on the other end.  Place in broiler for 4- 5 minutes.  Rotate the pepper so the chard side is face down.  Return to oven and watch the veggies in 2 minute increments.  Once the brussels sprouts start to have a slightly chard look remove, same for the red pepper.  Place the brussels sprouts in a large pasta bowl and put the pepper in a small bowl and cover with plastic wrap.

Using a non stick skillet, place the onion and mushrooms in the pan over medium high heat.  After 5 minutes and the onions and mushrooms start to brown and caramelize, stir the veggies and continue cooking until all the veggies have browned.  Add one clove of crushed garlic, stir well to coat.  Remove the veggies from the skillet and add in to large pasta bowl with brussels sprouts.

Take the red pepper and remove chard skin.  Dice into small ½ pieces and place in skillet.  Add the grape tomatoes, peperoncini, black olive tapenade, basil, lemon juice and remaining garlic.  Gradually add ladles of pasta water to create a nice saucy effect.  Bring sauce to slight boil then pour over the veggies and pasta in pasta

bowl.

This is a perfect dish served with a nice arugula salad.