Creamy White Wine Mushrooms Vegetables & Penne Pasta (V Option)
You don’t always need meat, poultry, fish, seafood or even dairy to have a flavorful, delicious, and satisfying meal. I can hear the push back already. But you don't. It's all about your selection of herbs, spices, and aromatics you choose to use. It's about how you layer flavors throughout the cooking process, focusing on what you want in the background or what you want the first bite to taste like. All that, along with using cooking techniques like caramelization, searing, flash frying, sweating etc. So, give this a try. If you don't eat mushrooms, then, this recipe isn't for you. Although, like most of the recipes that I have created it can be easily adapted to suit your dietary lifestyle.
Equipment
- 1 Large stock pot
- 1 Sauté pan
Ingredients
- 6-8 oz Button mushrooms cut into quarters or mushrooms of your choice
- 1/2 cup Shallots sliced
- 1 tsp Garlic minced
- 1/2 cup Broccoli florets
- 1/2 cup Carrots chopped
- 1/4 cup Red bell peppers sliced
- 1/4 cup Orange or yellow bell peppers sliced
- 1/4 cup green beans cut into 1/3
- 1/4 cup spring onion’s white part cut into 1/2 inch pieces
- 10 pieces Snow peas
- 5 Cherry tomatoes cut in half
- 1/4 cup Dry white wine
- 1/8 tsp liquid smoke
- 1 tsp Italian mixed herbs
- 1/2 tsp Mushroom seasoning
- 1/4-1/2 tsp Chile flakes
- 1/8 tsp Better Than Vegetable bouillon
- 1 tsp Salt to taste
- 1 tsp Black pepper to taste
- 1/4 cup Finely grated parmesan cheese
- 8 oz Full fat coconut milk
- 6 oz Uncooked pasta
- 2-3 qt. Water
- 1 tbsp Cooking oil
Instructions
- Mise en place: Put all ingredients and equipment you need to create this delicious recipe in one place. Place it in the order that you will require it.
Blanching vegetables and cooking pasta
- Peel, rinse and chop carrots.
- Fill a large stock pot with water and add chopped carrots. Bring the water and carrots to a boil. Meanwhile, prep the other vegetables.
- Before cooking the pasta, blanch the green beans, and the broccoli with the carrots for 60 seconds.
- Remove carrots, broccoli, and green beans from the boiling water. Drain well and set aside.
- In the vegetable water, boil pasta according to manufacturer’s instructions. If desired, add a generous amount of salt to the boiling water. I’m going to let you in on a little secret, the only time I salt my water for pasta is if I’m making a pasta salad. The same is true when I cook potatoes and rice.
Caramelizing mushrooms
- Meanwhile, put 2-3 tbsp of cooking oil into an all-purpose pan. Add the sliced mushrooms making sure that they are all in contact with the pans hot surface. Sprinkle with a dash of salt. Mushrooms are added to a cold pan.
- Over medium high heat, allow the mushrooms to remain undisturbed until all their water has been released, evaporated and they have caramelized, turning golden brown. This can take approximately 10 minutes or more. Turn the mushrooms over to caramelize the other side. The other side will cook a lot quicker as the water has already been released from the mushrooms and evaporated. It might take 3-5 minutes.
Making the creamy sauce
- Once the mushrooms are caramelized, add shallots and garlic. Sauté until fragrant and the shallots have softened slightly. About 2 minutes.
- Increase heat to high medium and add white wine to the pot. Exercise caution when adding alcohol to a pan over a naked flame. Turn heat off. Add alcohol, and quickly turn heat back on again. Sauté until all the wine has evaporated.
- Add chili flakes, liquid smoke, mixed herbs, mushroom seasoning, and bouillon. Mix thoroughly.
- Add coconut milk, stir well, and bring to a simmer. Reduce heat to low medium, and allow to simmer for 5-6 minutes. Check seasoning.
- Add, drained pasta, all the vegetables except the snow peas and tomatoes. Continue to simmer for 3 minutes. Or until blanched vegetables are heated through.
- If the mushrooms and sauce are a little too thick, add a couple of tablespoons of your pasta/veggie water, and mix well.
- Remove from heat. Add snow peas and 2 tbsp of parmesan cheese and mix well. The residual heat will cook the snow peas and melt the cheese.
Plating up
- Plate and sprinkle with the remaining cheese and chopped parsley. Place cherry tomatoes around the bowl to garnish.
Notes
Portion Size
Typically, 1 cup of cooked penne = 1 serving, However, the idea behind this recipe is to have equal amounts or more vegetables to pasta. So the actual pasta serving is approximately 3/4 cups. You can use whatever vegetables you like or have on hand. Blanching the vegetables allows for a shorter cooking time, and will help them remain slightly al dente when simmered in the sauce. It also helps to retain their vibrancy. To make 6 servings use 8oz of uncooked pasta.
Storage
Leftovers can be stored in a covered container in the refrigerator. Unfortunately, this recipe doesn’t reheat well on the stove top or the microwave. Do not freeze. My suggestion is make just enough to consume on the day.
To make this recipe completely non-dairy or vegan, use vegan parmesan or nutritional yeast.
Substituting Coconut milk
You can use any non-dairy milk of your choice in place of coconut milk. Note certain milks will need to be reduce considerably to create that creamy texture. Rice milk, unless homemade maybe a little too thin for this recipe. If rice milk is your choice, you can use a corn or potato starch slurry to thicken it up. You can also use heavy whipping cream if plant-based milks are not your thing.
White Wine
If you do not drink alcohol, just leave it out.
Nutrition
Serving: 4ServingsCalories: 402kcalCarbohydrates: 48gProtein: 12gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 5mgSodium: 779mgPotassium: 721mgFiber: 5gSugar: 7gVitamin A: 3675IUVitamin C: 47mgCalcium: 140mgIron: 4mg
Tried this recipe?Let us know how it was!
