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Ingredientes
- 2 c. vegetable broth
- 1 Tbsp. dry porcini mushrooms, rinsed
- 1 Tbsp. extra virgin olive oil
- 4 med garlic cloves, chopped
- 2 med leeks, thinly sliced
- Â Â (white parts only)
- 1 med fennel bulb, thinly sliced
- Â Â (about 1 lb.)
- 10 ounce mixed mushrooms, minced
- Â Â such as cremini or possibly chanterelle and button
- 1/2 tsp salt
- 1/2 c. dry sherry or possibly port or possibly nonalcoholic white
- Â Â Or possibly nonalcoholic white wine
- 1 Tbsp. chopped fresh thyme or possibly lemon thyme
- Â Â Or possibly 1 teaspoon dry
- 2 tsp nutritional yeast
- 1 tsp chopped fresh dill
- Â Â plus additional for garnish
- 1/2 tsp grated lemon peel
- 1/4 tsp grnd nutmeg
- 12 ounce dry penne pasta
- 1Â 1/4 c. Cashew Cream
- Â Â (see separate recipe)
- 1/2 c. fresh lemon juice, (from 3 lemons)
- 1 tsp brine-packed green peppercorns, liquid removed (optional)
- 1/4 tsp pink peppercorns, (optional)
Direcciones
- 6 SERVINGS DAIRY-FREE
- comes this flavorful pasta dish. You can make the sauce ahead of time-cold, cover and chill for up to three days. Rewarm gently to serve. If you like you can replace the mushroom stock with 2 c. of vegetable broth.
- Mushroom stock: In medium saucepan, heat broth till hot. Remove pan from heat, add in porcini and let soak, 30 min.
- Meanwhile, bring large pot of lightly salted water to a boil for pasta. In large skillet, heat oil over medium-high heat. Add in garlic, leeks and fennel and cook, stirring often, till leeks are tender and lightly browned, about 10 min.
- Remove porcini from broth with slotted spoon. Coarsely chop porcini; strain broth and set aside.
- Stir all mushrooms (fresh and dry) and salt into leek mix and cook 5 min, reducing heat if necessary. Add in sherry; stir to scrape up brown bits from bottom of pan. Stir in thyme, yeast, 1 tsp. dill, lemon peel and nutmeg and cook 1 minute more.
- Add in reserved broth and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, 10 min.
- Meanwhile, add in pasta to boiling water; stir to prevent sticking. Cook till just tender, about 10 min. Drain well and return to cooking pot.
- Remove mushroom mix from heat and stir in Cashew Cream, lemon juice, green peppercorns and pink peppercorns if using. Add in mushroom sauce to pasta, toss to combine and serve right away, garnished with fresh dill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 6 servings | |
| Calories 294 | |
| Calories from Fat 29 | 10% |
| Total Fat 3.37g | 4% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 530mg | 22% |
| Potassium 444mg | 13% |
| Total Carbs 52.23g | 14% |
| Dietary Fiber 3.4g | 11% |
| Sugars 5.04g | 3% |
| Protein 9.43g | 15% |
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