Shiitake Mushroom Pasta (Vegan, No Cashews or Coconut!)

Author: Lori Rasmussen, My Quiet Kitchen

IN PROGRESS

• 226 g dry pasta of choice
• 300 ml water
• 35 g raw sunflower seeds – see Notes
• 5 cloves garlic, peeled – mince 4 cloves and leave one whole
• 1 teaspoon fine sea salt
• 2 teaspoons arrowroot or corn starch
• 2 Tablespoons vegan butter
• 2 teaspoons olive oil
• 2 large shallots, chopped
• 284 g shiitake mushrooms, stems removed, sliced
• 1 teaspoon soy sauce – or tamari
• 120 ml dry white wine – a crisp and tart variety like Sauvignon Blanc
• black pepper, to taste
• squeeze of lemon juice

Cook Mode

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Instructions 

• Cook the pasta in salted water according to package directions, then drain.
• In a high-speed blender combine the water, sunflower seeds, 1 whole clove of garlic, and salt. Blend on high until completely smooth. Add the starch, and blend for another 30 to 45 seconds. Set aside.
• Preheat a large saute pan over medium heat. Add the butter and olive oil, and swirl the pan to coat. Cook the shallots and shiitake mushrooms for about 5 minutes or until softened. Add the garlic and soy sauce, and cook for a few more minutes or until the mushrooms are tender and no longer sizzling. Add the wine and bring to a simmer. Cook for several minutes or until the wine has reduced by about half.
• Pour the blended sunflower cream sauce into the pan, and season with black pepper. Cook for 3 to 4 minutes or until thickened and creamy. Add a squeeze of lemon juice, stir well, and taste for seasoning. Add more lemon, salt, and pepper as desired. If the sauce becomes too thick, add a splash of water.
• Toss the cooked pasta in the shiitake cream sauce and serve hot.

Notes

Blender: If not using a high-speed blender, you may want to soak the seeds in hot water for 1-2 hours before blending. You can also use a nut milk bag to strain the sauce before adding to the pan.

Subs and Variations

• Gluten-free: Use your favorite gluten-free pasta and certified GF tamari instead of soy sauce.
• Sunflower seeds: If you’re fine with nuts, feel free to use ⅓ cup cashews instead of the seeds, and omit the starch.
• With greens: Add your favorite greens while sauteing the mushrooms – try spinach, kale, or small broccoli florets. 
• Make it an entree: For extra protein and to make the dish more filling, add cooked white beans or lentils, seitan, or baked tofu. 

Store leftover pasta in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended.