Saturday, December 11, 2010

Vegan Spaghetti Alfredo with Porcini Mushroom, Kale and Sundried Tomatoes

A few days ago I accidentally caught a new show on Cooking Channel -- The Veg Edge. Not sure it is a new show, or was just a one-time broadcast. Nevertheless, all our favorite vegan youngster chefs were featured. From Post Punk Kitchen to the adorable Chef Chloe from LA. Her recipe for vegan fettucini alfredo looked interesting enough to give a vegan 'cheese sauce' a first try (I just cannot stand anything that has nutritional yeast in it!) Result? Love it! It is rich, and quite filling if you give it some time to sit in your belly. 

I made some changes to the original recipe (spaghetti instead of fettucini, and dried porcini instead of fresh shitake, and only half the ingredients, tossed the spaghetti with only half of the already halved sauce).  -- Makes 2 servings.

Spaghetti Alfredo (serves 2)

4 oz spaghetti 
1/2 TB olive oil
Sea salt and freshly ground black pepper
3 leaves of curly kale stems removed and chopped  
3 oz dried porcini mushrooms, stemmed and thinly sliced, and reconsistuted in hot water
4 sun-dried tomatoes in oil, drained and chopped
Almond Alfredo Sauce (see below)

1/2 cup raw blanched almonds
1 cup water
1/2 large yellow onion, roughly chopped
1 tablespoons olive oil
Sea salt and freshly ground black pepper
3 small-medium sized loves garlic, minced  
1 teaspoon mellow white miso paste

Make alfredo sauce first:
In a skillet, saute the chopped onion with oil, salt, and pepper until soft and translucent (not brown). Add the chopped garlic and let cook a few more minutes. Remove from heat and set aside. Add the almonds and 1 cup of water as well as the miso paste. Heat gently and just 1-2 min until the miso is dissolved. Cool.
Blend the mix in a blender (vitamix is best, no need for straining). If using a blender,  strain through a colander lined with cheesecloth set over a bowl or use a fine mesh sieve. Discard the solids. Season with salt and pepper, to taste. Before use, heat the sauce over a very low flame until hot.

Cook the pasta according to instructions. In a large skillet, saute reconstituted porcini in olive oil over medium-high heat. Season with salt and pepper and cook until they are  lightly browned. Blanch the kale in boiling water for 15 seconds, drain and shock the kale in icewater so that it stays bright green.Toss the cooked pasta with the mushrooms, kale, sun-dried tomatoes, and almond alfredo sauce. Enjoy!

1 comment:

  1. I've never thought about making an alfredo sauce with an almond base! I love this!