This is an old classic made over to suit the modern vegan taste. Best served warm.
- 4 ServingsServings
- 2 teaspoon olive oil
- 3 cup mushrooms, sliced (button, porcini, portabella or any variety you like)
- 1 teaspoon tamari soy sauce
- 2 cloves garlic, minced
- 1/2 cup mello miso
- 1/4 cup Earth Balance spread
- 1/2 cup tofu
- 1 tablespoon Dijon mustard
- 2 tablespoon olive oil
- 1 to 1 1/4 cup non dairy milk
- 1 tablespoon lemon juice
- 1/2 cup parsley, washed and chopped fine
- 1 tablespoon salt
- 1 pound fettuccine
- 1 tablespoon olive oil
- parsley for garnish
- fresh ground pepper
Clean mushrooms by wiping with a clean towel or quickly dunking them in a bowl of cold water, draining and patting dry with a paper towel.
Warm oil in a skillet. Add mushrooms and cook 5 minutes. Sprinkle tamari and continute sauteing mushrooms until they are browned and liquid has cooked away.
Add the garlic, miso, Earth Balance, tofu, mustard and oil to the food processor and blend until creamy, scraping down the bowl a few times. Slowly add milk and lemon juice until well blended. Sprinkle in 1/4 cup of the parsley and blend another minute.
Bring 4 quarts of water to a boil. Add salt and cook pasta al dente. While pasta is cooking, pour sauce into a small pot with very ow heat, warm through, stirring constantly. If it is too thick, add a little water or non-dairy milk. Drain pasta. Do not rinse but toss with olive oil and mix thoroughly.
Place pasta on a platter. Pour sauce over the pasta and sprinkle with parsley and sauteed mushrooms. Grind fresh pepper over the dish and serve immediately.
Note: Spiral noodles give the dish a festive look. Combine the pasta with a combination of small vegetables, like green peas, carrots, scallions sliced small, pour the sauce over the pasta, cover and bake 30 minutes at 350 degrees. Serve with warm challah dipped in olive oil and green salad.
From The Vegetarian Shabbat Cookbook