Okay, what this actually is, is a red wine tomato sauce with garlic, shallots, asparagus and Crimini mushrooms, over pasta. Here's the scoop:
-garlic
-2 shallots
-1 28oz can of stewed, whole, San Marzano tomatoes
-1 6oz can of tomato paste
-a small bunch of asparagus
-Crimini mushrooms
-roughly 1 cup red wine (I used a Merlot)
-basil
-parsley
-salt
-black pepper
-nutmeg
-olive oil
-butter
-noodles of choice
So in one big ol' sauce pan, I got the sauce going. I started with 8 cloves of minced garlic sauteing in olive oil, then I added in the asparagus cut into roughly 2 inch pieces (from the top not the stem). When they got going a little bit, and became fragrant, I added in the can of tomatoes, the tomato paste, and the red wine. This went for a little longer, and then I added some salt, pepper, nutmeg (be sparing, but make sure you can taste it), basil, and parsley. Then I set this to simmering for half an hour.
Pretty shortly after the sauce had been simmering, I diced two shallots and threw them into a separate skillet of olive oil and butter with two good-sized handfuls of mushrooms. When the shallots just began to sweat, and the mushrooms just began to get darker, I added them to the sauce, and let it all simmer for another half an hour.
Then I got my noodles boiling, waited for them to become al dente, mixed everything together, and bada bing, bada boom, you have yourself another fine plate of pasta.
This one was pretty good, and I'd recommend you give it a go should you have the ingredients available.
Alright, so the picture is a little blurry because it was taken with a camera phone, but this was some pretty damn fine pasta.
Here's the gist:
-your favorite noodles
-2 handfuls of Chanterelle mushrooms
-1 and a half handfuls of Shiitake mushrooms
-Unsweetened soy milk
-lots and lots of vegan butter
-olive oil
-white wine
-shallots
-garlic
-parsley
-salt and pepper
So I started by sauteing 1 big shallot (about the size of 2 normal shallots) and 2 cloves of garlic in both olive oil and butter. When the shallots get a little translucent, add close to a cup of soy milk, more butter, and probably 3/4 cup of white wine.
In a separate pan, saute both the shiitake's and chanterelle's in butter and olive oil, but not too much. When they look like they're starting to sweat out and change to a darker color, throw them into the sauce.
Now you should start boiling your noodles.
At this point its a waiting/balancing act. You need to watch your sauce (adding more butter or milk as you go along to maintain a really creamy consistency). When you are pretty sure the noodles are about done, throw a handful of fresh parsley into the sauce, along with some salt and black pepper (to taste, of course.)
Drain the pasta, toss it all together, top with a little more fresh parsley and nutritional yeast (or parmesan cheese) and bing, cherry vanilla, you've made yourself some damn fine pasta too. The sauce should be creamy, but also packed full of mushrooms. You want a super earthy, creamy, and buttery flavor.
