Creamy Mushroom Pasta with Roasted Tomatoes

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Creamy Mushroom Pasta with Roasted Tomatoes

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Ingredients

1 12 ounce bag Wheat Pasta
3 diced Shallots
1 large diced White Onion
3 cloves minced Garlic
12 ounces Button Mushrooms washed, stemmed and sliced thin
12 sliced in half Cherry Tomatoes
1 cup Unsweetened Unflavored Almond Milk
2 cups Organic Vegetable Broth
1/4 cup Wheat Flour
1/4 cup Nutritional Yeast
1 Tablespoon Soy Sauce
1 Tablespoon Vegan Worcestershire Sauce
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Garlic Salt
1 teaspoon Pepper

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Cuisine:

I always found it amusing that rice and pasta directions ask for the additional of oil in cooking. Why? I don't have a clue. In fact, it is a complete culinary lie. Oil does not improve the cooking of rice or pasta, nor does it aid in less sticking or anything for that matter.

  • 45 minutes
  • Medium

Ingredients

Directions

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Cooking without fat does not mean sacrificing flavor. I have never understood why people boast the use of olive oil in virtually everything. Olive oil, or any oil for that matter, doesn’t taste like anything. And regardless of if origin, oil is fat, and fat causes a variety of diseases; plain and simple.

In today’s world, so many pastas exist, it is almost like shopping in the cereal aisle in the grocery store……garbanzo bean pasta, lentil pasta, edamame pasta; the list continues. Most newer pastas lend to gluten-free eating, which in the last few years, transformed the pasta industry and has created a plethora of eating options that never existed in the past. Most pastas are egg-free, but you always need to check. The best pastas, of course, are made from very few simple ingredients. The less processed the better. Those who scruff at pasta as high carb,  low nutrition, are the same people who pour olive oil on their food.

I LOVE pasta, and I eat it often. Like vegetables, there are thousands of different kinds, shapes, and types. Pasta provides the foundation for so many culinary creations. The varieties of noodles available, the different types of sauces, and other ingredient possibilities, make it easy to create a new dishes.

Roasted tomatoes provide a beautiful, bright, red contrast to the color of the noodles, sauce and mushrooms. It brings a vibrant color to the dish, but roasting them brings out their zesty flavor. I chose a Capellini noodle, because their spiral shape lend to sauce sticking in the nooks and crannies. The mushrooms provide a meaty texture but also absorb the sauce and flavors with their porous constitution.

This dish is thick, creamy, and delicious without adding any oil, or vegan butter. The sauce can also be used on potatoes, rice, or roasted vegetables, but there is never any extra sauce at my house.

 

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Steps

1
Done

re-heat oven to 400 degrees
Saute onions, garlic and shallots until translucent (do not add oil or spray); there is enough fluid in the mushrooms, onions and shallots.
Add sliced mushrooms, cooking over medium heat, stirring frequently until mushrooms are cooked and natural fluids dissipate.
In a small blender, combine almond milk, flour and nutritional yeast.
Add one cup vegetable broth to mushroom, onion mixture

2
Done

Add contents of flour mixture in blender to mushrooms and onions
Reduce heat to low. It will thicken; continue stirring
Add 1 more cup vegetable broth.

3
Done

Begin boiling the water for your pasta.
Cut tomatoes in half; place cut side up on a silicone mat or parchment paper; sprinkle with garlic salt and pepper
When water is boiling, add pasta
Cook for 9 minutes (or timed determined on the package of pasta)
Put tomatoes in the oven to roast for the length of time pasta is cooking (9 minutes)

4
Done

rain pasta and remove tomatos from oven.
Drain pasta; rinse with water and shake all excess water in the colander; add pasta to mushroom mixture
Stir
Place in bowls; then, add roasted tomatoes and basil for garnish

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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