Porcini mushrooms (I had dried ones that I rehydrated by submerging them in hot water for about 30 min)
Parmesan cheese (omit if doing full vegan)
And the ingredients from the recipes below!
Here is the pasta recipe I used, and I didn't follow the instructions really, just mixed it up by hand and kneaded it for a few minutes until it was smooth. Then used a pasta maker to cut the pasta (rolled it to level 6).
Sauce was inspired by this recipe with the following modifications:
I added 1/4 cup brown onion to the garlic at the very beginning, and didn't have almond milk but DID have vegan half and half, so I used 1 cup of that + 1 cup white wine + 1/2 cup liquid from rehydrating the porcini mushrooms (you could also probably use veggie stock). I also didn't have arrowroot or cornstarch so I used tapioca starch and would recommend using a little less than the 4 tbsp in the recipe. After blending it I put it back in the skillet and added the juice of about 1/2 lemon, some garlic salt, and some black pepper.
Leave a Reply.
I LOVE to cook! I became a vegetarian over 20 years ago, and tried my best to be a good vegan but.. cheese... SO here are some of my favorite always-vegetarian-sometimes-vegan recipes that I've compiled over the years. Some are products of my own imagination - in which case I include ingredients and recipes - and the rest have links to the website I got them from! Enjoy!