Wild Mushroom Pasta

I'm a big fan of Good Eats and Alton Brown. I've learned a lot from him. So when he suggested that dried exotic mushrooms were an umani flavor bomb I took to amazon to procure some. 

When you only cook with and eat plants, sources of deep and real flavor are important. 

His advice was spot on. I got a dried exotic mushroom mix and used it in my pressure cooker to create a sauce/broth for pasta and even though I forgot to add olive oil, it still had tons of flavor. 
After the pressure cook was finished I added the oil I forgot and cooked it off for a  few minutes. I then stirred it into my precooked pasta. Let it rest 5 minutes to tighten up. It was a perfect sauce to enrobe my pasta. . 

Dried exotic mushrooms are not cheap. But if you don't eat/cook with animal products, they feel like a bargain. There's so much flavor to be had. It's worth it and then some. 

Ingredients
1/2 box pasta, cooked to al dente

2 ounces dried fancy mushroom mix, big pieces broken or diced
1 pint …

Walnut and Flax Vegan Cheesy Pasta

I was looking to incorporate some extra omega 3 into my diet. I'm also always trying to think of new and delicious ways to create creamy, cheesy vegan pasta sauces. They're so satisfying. In many ways, they're better than the real thing. Complex and unexpected flavors. Filling and nutritious. But above all else, they have to taste great. They have to make you want to come back for more. This recipe ticks all those boxes.

1/2 cup chopped walnuts
1/2 cup ground flax seed
1/2 cup nutritional yeast
3 tbls olive oil
3 cloves garlic
1 tsp salt
3 tsps black pepper
2 tsp crushed pepper flakes
2 tbls hot sauce
1-2 cups pasta water
2 heaping spoonsfuls vegan mayo
2 handfuls parsley, roughly chopped

1/2 box cooked pasta

Add walnuts, flax seed, yeast, garlic, salt, pepper, pepper flakes, hot sauce and oil to a food processor. Pulse til the bigger pieces are small, then continue to process to create a paste.

As an alternative to using a food processor you could grind the walnuts in a coffee/spice grinder. Then form the paste with the ingredients by hand using a wooden spoon. I bought ground flax seed, but you could buy whole and grind that as well. You'd also need to microplane your garlic.

Remove to a large bowl. Add 1/2 cup pasta water and stir to combine. Stir in cooked pasta. Continue adding pasta water until a somewhat loose sauce coats the pasta. Stir in parsley and vegan mayo. Stir until creamy and smooth. Add a little more pasta water if neccessary to get the desired consistancy.

If you have leftovers later on, you can add a little more water and stir to loosen things up a bit. When this chills in the fridge it does tighten quite a bit.