We have had such a long winter here in Northern Michigan! Recently, over the last 4 days we received roughly 24″-28″ of fresh snow! In fact, we have had so much snow this April we broke the record for most snowfall in April- over 30″ of snow since April 1st!!! Needless to say, I’ve been really busy inside my kitchen creating new and easy DAIRY, NUT & EGG FREE recipes. I posted pictures of this delicious pasta I made last night on my Instagram account and promised my followers the recipe. Here it is and I hope you enjoy it as much as we did! Satiating, healthy and best of all ALLERGY FRIENDLY!
Preparation Time: 10 minutes Serves: 4-6 servings
Cook Time: 15 minutes
Ingredients:
4 Tablespoons non-dairy butter (I prefer Smart Balance or Earth Balance) 6 garlic cloves, minced
12oz pkg of organic shitake mushrooms (fresh if available)
12oz pkg of organic button mushrooms
1 tsp dried thyme
1/2 cup chopped fresh flat leaf parsley 1/4 cup of sundried tomatoes (reconstitute them in water) 10oz pkg of organic baby spinach
1 pound Orecchiette Pasta (Delallo is made in Italy & vegan and nut free) 2 Tbsp organic non-bleached flour 1 cup, as needed of your favorite non-dairy milk (I use either Flax milk or unsweetened Ripple) 1/4 cup white cooking wine (If it’s not good enough to drink- don’t cook with it!) 1/4 cup or so of reserved pasta water Black pepper & salt to taste 1/4 cup Daiya Mozzarella Shreds 1/8 cup Follow Your Heart Parmesan to top
Instructions:
1. Cook the pasta according to the package. Drain, reserve 1/4 – 1/2 cup pasta water for later. Drizzle pasta with a little olive oil to prevent sticking. Set aside once cooked.
2. While the orecchiette pasta is cooking, in a large sauté pan heat Tbsps of vegan butter over medium heat. Add the shitake and button mushrooms, garlic, and sundried tomatoes. Saute for about 5 minutes or until everything is tender.
3. Add the remaining 2 Tbsp of vegan butter to the pan and let melt.
4. Add the flour to the pan and stir with a wooden spoon to thicken.
5. Turn the heat up a little bit and add the wine. Stir for about 1 minute and then whisk in the non-dairy milk. Reduce heat to a simmer until thickened. If too thick, add a little more milk.
6. Add Daiya cheese, spinach and thyme. Cover with a lid for about one minute until the spinach is tender. Stir vigorously to incorporate melted Daiya.
7. Add salt & pepper to taste.
8. Gently fold cooked orecchiette pasta into saute pan. Add 1/4 cup reserved pasta water and freshly chopped parsley.
9. Top with parmesan cheese and serve hot!
