Tuesday, October 18, 2011

Creamy Mushroom Pasta

Post number 14 for VeganMoFo.

I was not sure this post was even going to happen today. My camera has been acting up. One minute it will take a picture and the next, I
cannot get it to turn on. Maybe it is my rechargeable batteries, maybe I need a new camera. We will see, but I'm glad to report that I got some picture of our delicious dinner last night!

It would seem that we have been in the mood for pasta lately as several of my
MoFo posts have been pasta related. We go on these kicks sometimes. A couple of months ago it was rice, then kale, now pasta. I will admit, we are still on a kale kick. Maybe I should do a kale pasta dish sometime. Anyway, we decided to buy shiitake mushrooms this past weekend at the farmers market. One of our favorite local farms was selling them, so we bought a couple. I heart mushrooms, but shiitakes have always been at the bottom of the list. Then, recently I started to enjoy them. The only caveat is that I do not like them in Asian food. The texture and taste does not work for me in a stir fry.

We picked out these beauties and decided to make a creamy mushroom pasta. We wanted to add another mushroom flavor, so we added my favorite-->**crimini mushrooms**. If a recipe calls for shrooms, I almost always use criminis. They have what some people describe as a "meaty" texture. I just happen love the flavor. We enjoyed the pasta with roasted brussels sprouts and I promise to provide a recipe for those in my MoFo post tomorrow.

Creamy Mushroom Pasta
  • 2 tsp olive oil
  • 1 tsp Earth Balance or other vegan butter
  • 3 garlic cloves, chopped small
  • 1 small onion, chopped small
  • 4 cups of mushrooms (I used a mix of crimini and shiitake)
  • 1 tsp ground thyme
  • salt and pepper to taste
  • 1 cup of soy/almond/coconut creme or milk
  • 1/4 c nutritional yeast
  • Bag of gluten free pasta
Heat the olive oil and butter in a skillet on medium. Add garlic and onion and saute' for about 6 minutes. Add in the mushrooms, thyme, and salt and pepper to taste. Cook 6 minutes more until mushrooms are tender. Add in the creme and nutritional yeast and simmer for 5 minutes for the sauce to thicken.

Meanwhile, cook your favorite gluten free pasta. Drain, pour the sauce over the pasta, and serve.


Dawn said...

Creminis are one of my favorites too! And, yes, by all means, add kale :)

Kristen said...

That pic of the mushrooms in the pan is making my mouth water! And, thanks for being so kind in all your comments. Because you rock, I'm passing on the Liebster Award to you. :) You can check out the info on my Liebster post today - http://www.differentshadesofgreen.com/2011/10/spaghetti-squash-primavera-award.html

Cara said...

Mushrooms really are the way to a girl's heart. Okay, maybe to MY heart really :)

vegan.in.brighton said...

That creamy mushroom pasta looks so perfect.

VeggieAmanda said...

Thanks so much for the Liebster award and your kind words! :-) I've really enjoyed reading your posts!

foodfeud said...

Hey! I found yr site through Kala's zine contributors and thought I'd stop by - I love the stuff yr making! I'm on a mushroom kick lately and this sounds totally awesome.

Dawn said...

BTW, I passed on the Liebster Blog award to you. You can get directions on how to pick it up and award it to others on my post for today.

VeggieAmanda said...

Thanks so much Dawn! I appreciate the love!

Mandy Gardener said...

Yum! This looks great. I am feeling inspired to make creamy vegan pasta.

Love your blog!

Mandee said...

I am enjoying your pasta kick, I've bookmarked all of your recipes! And I especially love this mushrooms pasta.

Maybe I should try fresh shiitake in something like this because like you, I love mushrooms but I don't think I like shiitakes.