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. 

1/2 box pasta, cooked to al dente

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

Pasta in Light Asian Cream Sauce - Vegan

Craving something creamy to cover your pasta? Try this easy technique to get the texture and flavor of a creamy pasta sauce without the dairy. It also packs plenty of protein power to satiate your hunger.

This is pretty light as far as creamy pasta goes. It's not a super thick or rich sauce. It sits somewhere in the middle between an alfredo and butter sauce.

If you're like me and you only like tofu when it's fried, this method will open your mind to other tasty uses for it.

It makes a great sauce base. While it doesn't add flavor, it does provide body and creaminess. It also holds onto other flavors quite well.

1/2 block silken, firm tofu
1 can garbanzos, including the can brine
2 tbls asian chili garlic sauce
1 tbl sriracha sauce
1 tbl nutritional yeast
5 cloves garlic, sliced
1 inch ginger, minced
1 shallot, sliced
1 pint mushrooms, sliced (i used cremini)
1 jalapeno, minced
1 poblano, sliced
1 cup greens of choice (i.e.chicory, endive, kale or spinach)
1/2 bag frozen steam in bag broccoli/cauliflower blend
1/3 cup white wine
1 tbl olive oil
2 tps salt
2 tsps black pepper

1/2 box spaghetti, cooked al dente, pasta water reserved

Set aside cooked pasta in a large storage container.

Use a blender (stick or pitcher) to puree the garbanzo brine and tofu until smooth. Cover and set aside in the fridge.

Saute mushrooms and shallots in oil until nicely browned. Add garlic, ginger and jalapeno and continue to saute 2 more minutes. Delgaze with wine. Cook down 5 minutes. Season with salt and pepper. Add tofu emulsion, sriracha, garlic sauce, yeast, poblano, garbanzos, and 1/2 cup pasta water. Simmer and allow to reduce by 1/4.

Stir in greens and broccoli/cauliflower mix.

Transfer warm sauce mixture into container holding the pasta. Stir to combine. Allow to cool 5 minutes. Sauce will thicken and coat the pasta. Stir again before serving.