Thursday, January 19, 2012

Penne in Forest Mushroom Vodka Sauce

I've been meaning to try and make a vegan vodka sauce for a very long time. I haven't had it in many years so this was a fun project for me. Buon appetito!

Penne in Forest Mushroom Vodka Sauce

* Prep Time: 5-10 minutes
* Cook Time: 30-40 minutes
* Ingredients:
  • 1 dozen hothouse tomatoes*
  • 1/3 cup olive oil
  • 1/2 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 bay leaf
  • salt and pepper, to taste
  • 1/2 medium carrot, grated
  • 1 cup vodka
  • 2 oz. dried forest mushroom blend, rehydrated, chopped
  • 12 oz. penne pasta
  • 6 fresh basil leaves, minced
  • 2 tbsp fresh parsley, minced
  • 1 tbsp fresh thyme, minced
  • 1/2 cup vegan heavy whipping cream*
  • 1/3-1/2 cup frozen peas
  • vegan Parmesan, to taste* 
 * Recipe:
  1. In a large pot, boil the tomatoes until the skin starts to crack and peel. Remove from pot and peel the skin off the tomatoes.
  2. Take the water out of the large pot and add the tomatoes, olive oil, onion, garlic, salt, pepper and bay leaf. Cook on medium heat until the onions are translucent.
  3. Add the carrot and vodka. Reduce by 1/4th or for about 15 minutes.
  4. In a medium sized pot, rehydrate the mushrooms. Once soft, remove and boil pasta in the mushroom water.
  5. Once the sauce is reduced, add the basil, parsley, thyme, heavy whipping cream, peas, and chopped mushrooms. Cook until peas are soft.
  6. Remove the bay leaf. Combine the pasta with the vodka sauce. Serve with Parmesan to top.
* Note: You can use roma tomatoes instead of hothouse. Feel free to use whatever you like or for convenience, 2 large cans of whole peeled tomatoes can be used instead. For heavy whipping cream, I used Soyatoo. For vegan Parmesan, I used Galaxy Topping.

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