Wild Mushroom Vodka Sauce
Season 2; Episode 10
Categories: Main dish, Pasta, Vegetarian
|2||tablespoons||extra virgin olive oil|
|4||ounces||crimini mushrooms||thinly sliced|
|1||teaspoon||The Edge (tri-mix)|
|2||ounces||penne pasta||cooked and drained|
Cook penne pasta according to package directions to al dente stage, drain and set aside.
Put large saute pan over medium heat, add 2 tablespoons olive oil. When hot, add the muchrooms and toss to saute for a minute or two. Add 1 teaspoon garlic to the pan and toss to mix. Add 1 teaspoon each of parsley and basil. Reduce the heat to avoid burning the garlic.
Add the carmelized onions and diced tomatoes to the pan. Toss to combine and saute for a minute or two.
Take the pan off the heat and carefully pour in the vodka. Swirl around the pan, still off the heat. Place the pan back over the flame and add the cream and continue to simmer to reduce to a nice sauce consistency.
Add 1 teaspoon butter, if desired, and swirl the pan until it is incorporated. Add the peas and the cooked penne, season with the "edge", the parmesan cheese and the remaining parsley and basil. Simmer until the pasta is warmed through.
Plate and serve.
"A vegetarian sauce for pasta"
NOTES : To make this a vegan dish, substitute soy cream and vegan cheese sprinkles.
This recipe can easily be increased to feed any number of people.