Vegan MoFo, Day 29
I can’t believe I went this far into Vegn MoFo and missed yesterday! It was a busy day of Christmas shopping then an evening of margaritas and a taco bar at the neighbor’s. We made tacos with Boca crumbles, Tofutti sour cream, Daiya cheese, vegetarian refries . . .it was great! So tonight, I went with something easy and quick. The recipe came with the Pappardelle’s pasta, but I made some alterations.
INGREDIENTS:
8 oz porcini mushroom fettucini
2 C mushrooms, sliced
1/2 C green onions, sliced or 1 large leek or 1/c C yellow onion (I used green onions since I had a ton left over from last night’s taco bar)
3 oz Tofutti sour cream
3 Tbs Earth Balance
1/3 C almond milk
1 tsp garlic, minced
1 Tbs minced onion or 2 Tbs fresh chives, chopped
Salt and pepper, to taste
DIRECTIONS:
Cook pasta according to instructions. In a medium saucepan heat Earth Balance and garlic. Add mushrooms and saute 5 minutes; add green onions. Saute another 3-4 minutes. Stir in cream cheese and mix until thoroughly melted and combined.
Add almond milk and combine well. Season with minced onion, salt, and pepper.
Ladle over individual servings of pasta and enjoy!
YUM YUM!!! Definitely a comfort food I need to try soon!
Yes, so good and so easy. It’s great on any type of pasta, too.
I had never heard of Pappardelle’s pasta until I saw you mention it here. I was intrigued, so I ordered some online. Last night, I made a recipe similar to this one that I found in one of the Isa cookbooks, using their whole wheat garlic fettucine. It was insanely delicious. That pasta is to die for!