Mushroom and Leek Pasta

8 Nov

So, I don’t know about you guys but my shoulders are hurting just by reading Tess’s post.  Best of luck on that one, girl! 😉

Like Tess, I’ve been hemming and hawing these past few days over what I’d like my first blog post to be, and since Tess started things off on a fitness note, I figured I’d jump on the food notes for you.

If there is one thing I love, it has to be veggies and not just because I’m a vegetarian; though that certainly is a helpful quality to have when you eliminate meat and most dairy from your diet.

Now if there’s a second thing I love, it’s carbs.  Blame it on the running, but bread, pasta, rice, risotto, etc.. I adore it and can never have enough of it.

So with these two loves in mind I bring you tonight’s recipe.

Creamy Mushroom and Leek Pasta

Mushrooms and leeks are a match made in heaven, and when paired with a vegan “cream” sauce and pasta it’s pretty much the best thing ever. Oh, and it’s really easy to make.

Heat some olive oil in a pan, add in your garlic and leeks. Season with salt and pepper.

Add in your mushrooms, I used Cremini but you could use a mixture, or whatever you have available.

Combine unsweetened non-dairy milk with some cornstarch and some seasoning, whisk briskly then add to your mixture and bring to a simmer.

Once thickened, remove from heat, taste adjust seasonings and toss with pasta.

Enjoy!

Ingredients:

1 package of spaghettini

1 tbsp olive oil

1 clove of garlic, minced

salt and pepper, to taste

1 large leek, white and light green parts thinly sliced

250g cremini mushrooms, thinly sliced

1 tbsp fresh thyme

1 ½ c unsweetened soy milk, or other non-dairy milk

2 tbsp corn starch

1 tsp Herbamare seasoning

Directions:

Bring a large pot of salted water to boil, add in pasta cook until al dente.  Set aside.

Combine soy milk, cornstarch, herbamare, whisk and set-aside.

Heat olive oil in a large sauté pan over medium-high heat.

Add in garlic and leeks, cook until fragrant and leeks are slightly softened.

Next, add in your mushrooms and cook 3-5 minutes and then add in some fresh thyme

Pour in soy milk mixture and bring to a simmer until thickened.  Taste and adjust seasonings.

Remove from heat and mix in your pasta.

Serves 4

Bon Appetit!

-Jess

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One Response to “Mushroom and Leek Pasta”

  1. Sam November 9, 2011 at 7:09 am #

    OKAY….this looks unreal!!!!

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