Tuesday, June 21, 2011


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.



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)


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

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