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Penne
with Mushroom, Fennel & Dill Cream
Cashew
Cream:
(Makes 1 1/4c.)
Blend & 1/2c. water in blender. add another 1/2c. water
and blend until smooth, using more water if needed to thin to
the consistency of heavy cream.
Mushroom
Stock:
2c.
vegetable broth
1 tbsp. dried porcini mushrooms
Heat broth until warm, Soak porcinis for 30 minutes. Remove
porcinis with slotted spoon, chop and set aside.
Boil
water for pasta according to package directions. MEanwhile,
in a large skillet, heat oil on med-high heat, add garlic, leeks
and fennel and cook, stirring often, until leeks are tender
and lighly browned (about 10 minutes).
Stir
all mushrooms, fresh and dried and salt into leek mixture and
cook 5 minutes (reduce heat if necessary). Ad sherry, stir to
scrape up brown bits from bottom of the pan. Stir in thyme,
yeast, 1 tsp. dill, lemon peel & nutmeg and cook 1 minute
more.
Add
reserved broth and bring to a boil. Reduce heat and simmer 10
minutes, stirring occasionally.
Cook
pasta in pot of water. Drain.
Remove
mushroom mixture from heat and stir in cashew cream, lemon juice,
green & pink peppercorns. Toss pasta with mushroom sauce.
Garnish with fresh dill.
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Ingredients
12
oz. dry penne pasta
1 1/4c. Cashew Cream
1
tbsp. olive oil
4 med. garlic cloves, minced
10oz. mixed mushrooms like cremini,
chanterelle & button, chopped
2
med leeks, white parts only, thinly sliced
1/2c. dry sherry, port or nonalchoholic white wine
1 tsp. fresh dill, minced, plus additional for garnish
2
tsp nutritional yeast
1 tbsp. fresh thyme or lemon thyme (or 1 tsp dried)
1/2
tsp salt
1/2
tsp grated lemon peel
1/4
tsp ground nutmeg
1
tsp green peppercorns (opt)
1/4 tsp pink peppercorns (opt)
Serves
6
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