This post was contributed by a community member. The views expressed here are the author's own.

Health & Fitness

EAT THIS! By Request Pasta in a Vegan Truffle Porcini "Cream Sauce"

Vegan Truffle and Porcini Mushroom and "Cream Sauce"

 

Well hello my vegan friends! How’s the lettuce treating you? Salem’s own Tyson Lynch real-estate extraordinary and owner of Salem Moves Realty http://www.facebook.com/#!/SalemMovesRealty  requested a vegan dish this week and I am more than happy to oblige!

Most of you know the difference between a Vegetarian and a
Vegan. Basically Vegetarians do not consume meat. Vegans do not consume meat as
well as the by products from animals ie. milk ,cheese. These days you can
pretty much take any recipe and substitute the ingredients to fit whatever your
dietary needs. There are so many Vegan and Vegetarian products made so that you
can still enjoy your favorite recipes. Obviously to those of us who eat
everything there is a substantial difference in taste and enjoyment when
something is tweaked to fit the Vegan or Vegetarian constrictions. But there
are still some recipes out there that you would think that they were prepared
that way all along. For instance…Pasta! Pasta opens so many doors because its
one of those basics you keep n your culinary wardrobe that can be dressed a
million different ways. It plays well with just about anything you pair it
with. I would highly recommend a fresh pasta…The Jean-Louis Pasta Shop on Derby St.http://www.facebook.com/JeanLouisPastaShop has just what you need to really make this dish absolutely delicious!. The “cream sauce” in this particular dish  is achieved by blending almond milk, soy margarine, dairy free sour cream and truffle oil . I know that Vegan may not be everyone's cup of tea but I have had some vegan dishes prepared so well that it's not that I missed the cream and butter..but they were so skillfully prepared that the dish didn't need them. Enjoy!!

Find out what's happening in Salemwith free, real-time updates from Patch.


    1/4 cup dairy-free soy
      margarine, divided

     1tbsp. Truffle oil

Find out what's happening in Salemwith free, real-time updates from Patch.

    2 large cloves garlic,

minced


      7 ½  ounces porcini  mushrooms


1 T. all-purpose flour


             1 cup almond milk  
(unsweetened)

     

1/4 cup dairy-free sour
cream


     1/4 t. salt, plus more to
taste


Freshly ground black
pepper, to taste

Your favorite pasta(fettuccini
or rigatoni would go quite well or even a tortellini)

 

1-Prepare the pasta and set aside.

2-In a large sauté pan, heat 2 Tbs. of the
soy margarine and the truffle oil over medium-high heat. Add the garlic and
mushrooms and cook until the mushrooms are fragrant and soft, about 4 minutes.
Transfer the mushrooms and garlic to a large bowl and set aside.

3-In the same sauté pan over medium-high
heat, heat another 2 Tbs. soy margarine and the flour, whisking constantly to
combine and avoid burning for about 1minute. Stir constantly, gradually add the
soy milk until the mixture is smooth. Add the dairy-free sour cream, dry white
wine , salt, and pepper, and stir until well combined. Add the mushrooms and
garlic to the sauce, and cook for about 2 minutes more

4-Remove the pan from heat. Add the pasta
to the sauce and toss to coat the pasta. Top with some fresh chopped basil.

 

We’ve removed the ability to reply as we work to make improvements. Learn more here

The views expressed in this post are the author's own. Want to post on Patch?