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Pasta with Creamy Coconut-Mushroom Sauce

December 11, 2015 by Epicurean Vegan

Pasta with Creamy Coconut-Mushroom Sauce -- Epicurean Vegan

I struggled with what to call this dish. I used canned coconut milk for the sauce, but it doesn’t have a strong coconut flavor. I could have called it Pasta with Creamy, Savory, Flavorful-Mushroom-Olive Sauce That You Will Absolutely Love. But that was too long. I basically made a roux with coconut milk that turned out pretty damn tasty–and in less than 30 minutes. So this dish is also known as Pretty Damn Tasty Pasta Dish. Simple as that.

INGREDIENTS:
16-oz farfalle pasta
1 Tbs olive oil
16-oz pkg. baby portobello mushrooms, sliced
1/2 C green onion, sliced
2 Tbs vegan margarine
2 garlic cloves, minced
4 Tbs flour
1/4 C white wine
3/4 C vegetable broth
2 Tbs nutritional yeast
1 tsp dried thyme
1 tsp dried tarragon
2 tsp dried chives
1/2 tsp salt
1/4 tsp black pepper
13-oz can lite coconut milk
2.25-oz can sliced black olives

DIRECTIONS:
Boil the pasta according to package instructions. Once drained, return the pasta to the pot. Meanwhile, heat the olive oil in a large skillet and add the mushrooms. Cook for about 4 minutes over medium-low heat, or until they begin to soften and brown. Stir in the green onion and cook another 2 minutes. Turn off the heat and let sit.
Pasta with Creamy Coconut-Mushroom Sauce -- Epicurean VeganIn a medium saucepan, heat the vegan margarine over medium heat. Add the garlic and cook 3-4 minutes. Whisk in 2 tablespoons of flour and combine well; whisk in the remaining flour. You’ll have a thick, paste-like consistency. Turn the heat down a little if it’s starting to stick. Next, whisk in the white wine.
Pasta with Creamy Coconut-Mushroom Sauce -- Epicurean VeganWhisk in the vegetable broth a quarter cup at a time. Let it thicken each time before adding more.
Pasta with Creamy Coconut-Mushroom Sauce -- Epicurean VeganStir in the nutritional yeast, thyme, tarragon, chives, salt, and pepper. Whisk in about a 1/3 cup of the coconut milk, let it thicken, the add more coconut milk. Repeat until you’ve added all of the coconut milk.
Pasta with Creamy Coconut-Mushroom Sauce -- Epicurean VeganAdd the sauce to the skillet with the mushrooms and green onions. Add the black olives. Stir over medium heat for 5 minutes.
Pasta with Creamy Coconut-Mushroom Sauce -- Epicurean VeganCombine the pasta with the sauce and enjoy!

Pasta with Creamy Coconut-Mushroom Sauce
 
Print
I actually struggled with what to call this dish. I used canned coconut milk for the sauce, but it doesn't have a strong coconut flavor. I could have called it Pasta with Creamy, Savory, Flavorful-Mushroom-Olive Sauce That You Will Absolutely Love. But that was too long. I basically made a roux with coconut milk that turned out pretty damn tasty--and in less than 30 minutes. So this dish is also known as Pretty Damn Tasty Pasta Dish. Simple as that.
Author: Epicurean Vegan
Ingredients
  • 16-oz farfalle pasta
  • 1 Tbs olive oil
  • 16-oz pkg. baby portobello mushrooms, sliced
  • ½ C green onion, sliced
  • 2 Tbs vegan margarine
  • 2 garlic cloves, minced
  • 4 Tbs flour
  • ¼ C white wine
  • ¾ C vegetable broth
  • 2 Tbs nutritional yeast
  • 1 tsp dried thyme
  • 1 tsp dried tarragon
  • 2 tsp dried chives
  • ½ tsp salt
  • ¼ tsp black pepper
  • 13-oz can lite coconut milk
  • 2.25-oz can sliced black olives
Directions
  1. Boil the pasta according to package instructions. Once drained, return the pasta to the pot.
  2. Meanwhile, heat the olive oil in a large skillet and add the mushrooms. Cook for about 4 minutes over medium-low heat, or until they begin to soften and brown. Stir in the green onion and cook another 2 minutes. Turn off the heat and let sit.
  3. In a medium saucepan, heat the vegan margarine over medium heat. Add the garlic and cook 3-4 minutes. Whisk in 2 tablespoons of flour and combine well; whisk in the remaining flour. You'll have a thick, paste-like consistency. Turn the heat down a little if it's starting to stick. Next, whisk in the white wine.
  4. Whisk in the vegetable broth a quarter cup at a time. Let it thicken each time before adding more.
  5. Stir in the nutritional yeast, thyme, tarragon, chives, salt, and pepper. Whisk in about a ⅓ cup of the coconut milk, let it thicken, the add more coconut milk. Repeat until you've added all of the coconut milk.
  6. Add the sauce to the skillet with the mushrooms and green onions. Add the black olives. Stir over medium heat for 5 minutes.
  7. Combine the pasta with the sauce and enjoy!
3.5.3208

 

 

Filed Under: Dinners Tagged With: black olives, cream sauce, creamy, fast and easy, green onions, mushrooms, Pasta, roux

Veggie Pasta with Mushrooms, Black Olives & Pepitas

July 15, 2015 by Epicurean Vegan

Veggie Pasta with mushrooms, black olives, and pepitas -- Epicurean VeganI know it may not look like much, but I assure you there are some delicious, hidden flavors in this dish. This also is really quick to throw together and is great for lunch, too. Plus, between the nutritional yeast and pepitas, you’ll get your fill of B vitamins and omega-3 fats.
Trader Joe's Veggie PastaINGREDIENTS:
12-oz pkg. vegetable radiatore pasta (Trader Joe’s)
2 Tbs Earth Balance margarine, divided
2 cloves garlic, minced
2 C mushrooms, sliced
6 green onions, sliced
4-oz can sliced black olives
Salt and pepper, to taste
1/4 C nutritional yeast
1/4 C pepitas

DIRECTIONS:
In a large pot, cook the pasta according to package instructions. Meanwhile, in a small skillet, melt 1 tablespoon of the margarine and add the garlic. Over medium-low heat, add the mushrooms and green onions. Cook for 3-4 minutes, or until the mushrooms soften a little. Season with salt and pepper and then add the black olives to warm them.
Veggie Pasta with Mushrooms, Black Olives, and Pepitas -- Epicurean VeganDrain the pasta and rinse. Return to the pot with the remaining margarine and add the mushroom mixture, nutritional yeast, and pepitas, blend well and enjoy!

Veggie Pasta with Mushrooms, Black Olives & Pepitas
 
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Author: Epicurean Vegan
Serves: 6
Ingredients
  • 12-oz pkg. vegetable radiatore pasta (Trader Joe's)
  • 2 Tbs Earth Balance margarine, divided
  • 2 cloves garlic, minced
  • 2 C mushrooms, sliced
  • 6 green onions, sliced
  • 4-oz can sliced black olives
  • Salt and pepper, to taste
  • ¼ C nutritional yeast
  • ¼ C pepitas
Directions
  1. In a large pot, cook the pasta according to package instructions.
  2. Meanwhile, in a small skillet, melt 1 tablespoon of the margarine and add the garlic. Over medium-low heat, add the mushrooms and green onions. Cook for 3-4 minutes, or until the mushrooms soften a little. Season with salt and pepper and then add the black olives to warm them.
  3. Drain the pasta and rinse. Return to the pot with the remaining margarine and add the mushroom mixture, nutritional yeast, and pepitas, blend well and enjoy!
3.3.3077

 

Filed Under: Dinners, Lunches Tagged With: black olives, fast and easy, green onions, mushrooms, pepitas, veggie pasta

Homemade Fettuccine with a Pesto-Butter Sauce

August 21, 2013 by epicureanvegan

Homemade Fettuccine with a Pesto-Butter Sauce -- Epicurean Vegan It’s hard to believe we’re nearing the end of August. Right now, I can see a few leaves on the Sumac trees outside my window, already turning red. I feel as though I missed a great deal of our Colorado summer, spending it rather, in different parts of the U.S. (and in one case, another country). We experienced the gorgeous summer days of Victoria, BC, Seattle, San Francisco, a couple balmy days in San Diego, Sacramento, Napa, and finally wrapped up the season’s fun in New York City. I feel truly blessed that I was able to go on these trips with the people I love and adore. This morning, I was reminded of how lucky I am to have such times and that my family and I have our health. A young teacher at my son’s school, passed away last night from cancer. He had just celebrated his one-year anniversary with his wife. I didn’t know him, but he was to be my son’s English teacher this year. My heart goes out to his wife, who is also a teacher at the school. It makes me appreciate even more, the times spent together as a family. One of my favorite times is cooking with the Ninth Grader and the fun we have together making messes in the kitchen. This meal would not have come together without his help; him holding up the sheet of pasta dough while I crank it through the pasta maker. It may have looked like a circus stunt, but the results were nothing less than spectacular.

INGREDIENTS:
Pasta dough:
2 C semolina flour
1 C whole wheat pastry flour
1 tsp salt
1 C warm almond milk
2 Tbs olive oil
Pesto Sauce:
2 to 2-1/2 C fresh basil leaves
1/2 C parsley
2-3 cloves of garlic, minced
1/4 tsp salt
1/8 tsp black pepper
1/8 C lemon juice
1/4 C olive oil
1 C pine nuts (sunflower seeds, walnuts or almonds would work great, too)
3 Tbs Earth Balance margarine
The rest:
2-3 C mushrooms, sliced
1 C green onions, sliced
1 Tbs olive oil
1 large tomato, diced
1 C walnuts, chopped and toasted

DIRECTIONS:
To make the dough, whisk together the flours and salt. Make a well in the center and pour in the warm almond milk and olive oil. I recommend using your hands to then blend everything together thoroughly. Transfer to a lightly floured surface and knead for 5 minutes. I divided the dough into fourths and proceeded to feed each section through the pasta maker to make long sheets, then through the fettuccine portion. I found that four hands make this job much easier, if not necessary. You’ll want to let the pasta dry up a little. I don’t have any pasta drying racks, so I improvised . . .

Homemade Fettuccine with a Pesto-Butter Sauce -- Epicurean Vegan These methods worked beautifully. Time-consuming, perhaps, but a necessary step—otherwise, you’ll have a bunch of fettuccine noodles stuck together in one big mess. While the pasta drying, make up the pesto. You can also make this earlier in the day to save time. Toss the basil, parsley, oil, lemon juice, garlic, salt, and pepper in a food processor and blend for about a minute. Add the nuts and blend until smooth. Transfer to a covered dish and refrigerate until ready to use. To make the sauce, I added about half of the pesto and 3 Tbs of Earth Balance to a small saucepan over medium to low heat. Let the butter melt, stirring often.

Homemade Fettuccine with a Pesto-Butter Sauce -- Epicurean Vegan Now would be a good time to get a large pot of salted water boiling. While you’re waiting, heat the one tablespoon of olive oil in a large skillet and add the mushrooms and green onion.

Homemade Fettuccine with a Pesto-Butter Sauce -- Epicurean Vegan Saute 3-5 minutes, depending on how cooked you want the mushrooms to be. Meanwhile, the Ninth Grader toasted the walnuts in a small, dry skillet.

Homemade Fettuccine with a Pesto-Butter Sauce -- Epicurean Vegan Have your dinner plates ready because once the water is boiling, the small batches of pasta will cook quickly. I think I cooked all of the pasta in 4 batches. This recipe will easily feed 6 people. The pasta will stick together if you cook it all at once, so I recommend having everyone dish up as you go. You can also drizzle a little olive oil over the cooked noodles to keep them from getting sticky. Top each serving with a tablespoon or two of pesto sauce, mushroom mixture, tomatoes, and walnuts. Enjoy!

Homemade Fettuccine with a Pesto-Butter Sauce -- Epicurean Vegan

Homemade Fettuccine with a Pesto-Butter Sauce
 
Print
Author: Epicurean Vegan
Serves: 6
Ingredients
  • Pasta dough:
  • 2 C semolina flour
  • 1 C whole wheat pastry flour
  • 1 tsp salt
  • 1 C warm almond milk
  • 2 Tbs olive oil
  • Pesto Sauce:
  • 2 to 2-1/2 C fresh basil leaves
  • ½ C parsley
  • 2-3 cloves of garlic, minced
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • ⅛ C lemon juice
  • ¼ C olive oil
  • 1 C pine nuts (sunflower seeds, walnuts or almonds would work great, too)
  • 3 Tbs Earth Balance margarine
  • The rest:
  • 2-3 C mushrooms, sliced
  • 1 C green onions, sliced
  • 1 Tbs olive oil
  • 1 large tomato, diced
  • 1 C walnuts, chopped and toasted
Directions
  1. To make the dough, whisk together the flours and salt. Make a well in the center and pour in the warm almond milk and olive oil. I recommend using your hands to then blend everything together thoroughly.
  2. Transfer to a lightly floured surface and knead for 5 minutes. I divided the dough into fourths and proceeded to feed each section through the pasta maker to make long sheets, then through the fettuccine portion. I found that four hands make this job much easier, if not necessary. You'll want to let the pasta dry up a little.
  3. These methods worked beautifully. Time-consuming, perhaps, but a necessary step---otherwise, you'll have a bunch of fettuccine noodles stuck together in one big mess.
  4. While the pasta drying, make up the pesto. You can also make this earlier in the day to save time. Toss the basil, parsley, oil, lemon juice, garlic, salt, and pepper in a food processor and blend for about a minute. Add the nuts and blend until smooth. Transfer to a covered dish and refrigerate until ready to use.
  5. To make the sauce, I added about half of the pesto and 3 Tbs of Earth Balance to a small saucepan over medium to low heat. Let the butter melt, stirring often.
  6. Now would be a good time to get a large pot of salted water boiling. While you're waiting, heat the one tablespoon of olive oil in a large skillet and add the mushrooms and green onion.
  7. Saute 3-5 minutes, depending on how cooked you want the mushrooms to be.
  8. Meanwhile, toast the walnuts in a small, dry skillet.
  9. Have your dinner plates ready because once the water is boiling, the small batches of pasta will cook quickly. I think I cooked all of the pasta in 4 batches. This recipe will easily feed 6 people. The pasta will stick together if you cook it all at once, so I recommend having everyone dish up as you go. You can also drizzle a little olive oil over the cooked noodles to keep them from getting sticky.
  10. Top each serving with a tablespoon or two of pesto sauce, mushroom mixture, tomatoes, and walnuts. Enjoy!
3.3.3077

Filed Under: Dinners Tagged With: fettuccine, fresh pesto, green onions, home made pasta, Italian, make ahead, mushrooms, pasta maker, pesto, tomatoes

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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