Creamy Rosemary & Shiitake Mushroom Parpadelle




Creamy Rosemary & Shiitake Mushroom Parpadelle



Original Instagram post from @life_by_ms_lewis

Serves 2 people very generously or 3 people with a starter or dessert 

Ingredients


  • 1 Tablespoon of coconut oil
  • 4 Garlic cloves minced/finely chopped
  • 250g of baby plum tomatoes or cherry tomatoes (the best quality possible) – quartered
  • 1 glass of water
  • 150g of fresh Shiitake Mushrooms
  • 100g Vegan Cream cheese – I used Sainsbury’s ‘Free From; garlic and herb coconut cream cheese
  • Half a cup of Almond milk – unsweetened
  • 2 sprigs of rosemary – as fresh as possible
  • Egg free parpadelle pasta – the best quality available – I used ’Rusticella d’Abruzzo’ semolina variety from Wholefoods
  • 2 tablespoons of nutritional yeast (optional)
  • Salt and pepper to season

Method


  • Heat the coconut oil in a frying pan on a medium heat
  • Add the minced garlic and soften
  • Add in the tomatoes and simmer gently until they begin to breakdown leave 8 tomatoes aside for the end of cooking
  • Drizzle in the water at regular intervals to create a sauce
  • Add in the rosemary and simmer. Keep stirring and adding water so the mixture doesn’t catch on the pan
  • Season with salt and pepper
  • Add in the cream cheese and stir into the sauce
  • Stir in the almond milk and simmer on a low heat
  • Put the pasta into a large saucepan and follow the cooking instructions (usually this will take between 8-12 minutes dependent on the pasta)
  • Season the pan with salt and keep stirring the pasta regularly to prevent it from sticking to the pan
  • When the pasta has cooked ladle some of the water into the mushroom sauce (this helps the sauce to stick to the pasta)
  • Pour 1 cup of cold water into the pasta and drain well
  • Check the sauce, if it is very thick, add in a little almond milk, if too thin, add in a small spoon full of the cream cheese
  • Season with salt and pepper and the nutritional yeast and stir well
  • Add in the remaining tomatoes and the pasta and toss until the pasta is coated evenly in the sauce
  • Serve and season with black pepper and extra nutritional yeast (optional)

Serving Suggestions


  • You can serve this alone or, I like to accompany this dish with Italian crackers
  • You can switch the mushrooms for aubergine and cook it exactly the same way



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