This Penne pasta is so creamy you could almost swear it's got real fattening cream and cheese in it. It is quite lower fat than a non vegan version. I like using Riesling wine in this recipe, as much as it is not my favorite wine to drink, it's sweeter taste makes it stand out a little better. This recipe can definitely impress and trick your non vegan friends who argues that vegan food cannot be as good.
CREAMY RIESLING AND WILD MUSHROOM PENNE
Ingredients
300g Brown rice penne pasta
1 tablespoon olive oil
1/4 cup Shallots diced small
2 leeks quartered, minced (white part only)
2 cloves garlic, minced
4 cups mixed wild mushrooms chopped medium size
1 tablespoon thyme
1 teaspoon basil
pepper to taste
1/2 cup Riesling white wine
1/2 cup pine nuts + 1/2 cup water blended togther in a blender until very smooth (pine nut cream)
1 227g/8oz container *vegan cream cheese
3 teaspoon potato starch (will need to mix well with 3 teaspoon water just before using)
Preparation:
Cook the pasta in boiling water following the instructions on the bag. When al-dente, drain well and rinse under cold water. Reserve.
In a wok or very large pan, heat up the olive oil under medium heat, add the shallots, leeks and garlic. Cook 3-4 min until translucent.
Add wild mushrooms, the thyme, basil and pepper and increase the temperature to med-high heat. Cook for 5-6 minutes until they are done and there are no more moisture.
Add the wine and cook a few minutes until 1/2 of it is evaporated. Add the pine nut cream, the cream cheese and the cornstarch. With a whisk, mix well, lower the heat to med and cook 5-7 minutes, mixing constantly, until the sauce has a thick consistency.
Add the penne to the sauce, mix well and cook another 3 minutes to warm up the pasta and coat with the sauce well.
Add more pepper if needed. Serve.
This will make 4 servings
Bon appetit!
* I used Tofutti better than cream cheese It can be found in most grocery store, natural store such as wholefood or http://www.tofutti.com
No comments:
Post a Comment