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!

 

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