Wild Mushroom, Cream and White Wine Fettuccine

Nutty, meaty wild mushrooms mingle with sweet coconut cream and floral white wine in this wonderful fettuccine dish that’s quick enough for a weeknight but fancy enough for company.

Produce On Parade - Wild Mushroom, Cream and White Wine Fettuccine - Nutty, meaty wild mushrooms mingle with sweet coconut cream and floral white wine in this wonderful fettuccine dish that’s quick enough for a weeknight but fancy enough for company.

Is there anything better than wild, foraged mushrooms? Yes! Wild, foraged mushrooms that were gifted to you. Nah, not really. I really like foraging for mushrooms actually, but I literally jumped for joy when my mom gave me one pound (yes, 1 lb!!!) of fresh, hedgehog mushrooms that she gathered in Seward, Alaska. It’s a three hour drive from where we live, which is a little far to take the wee one, so obviously I was beyond ecstatic.

I’m new to mushroom hunting; this year I gathered and cooked up some birch boletes and puffballs, basically whatever I found on our walks. Oliver helped, carrying around a small wicker basket filled with our finds: wild mushrooms, and raspberries and kale from the garden. #cutestthingever Check out my instagram @katiecski for those photos, you won’t be sorry. Next year I hope to seriously go out mushroom hunting in our area. I would die to find some morels and chanterelles! What about you? Are you a master of wild mushrooms?

Produce On Parade - Wild Mushroom, Cream and White Wine Fettuccine - Nutty, meaty wild mushrooms mingle with sweet coconut cream and floral white wine in this wonderful fettuccine dish that’s quick enough for a weeknight but fancy enough for company.

Wild Mushroom, Cream and White Wine Fettuccine

Recipe by Kathleen @ Produce On Parade

Nutty, meaty wild mushrooms mingle with sweet coconut cream and floral white wine in this wonderful fettuccine dish that’s quick enough for a weeknight but fancy enough for company.

Ingredients

  • 1 lb dry fettuccine pasta
  • 1 tbsp vegan butter
  • 1 lb of wild mushrooms or cremini (I used wild hedgehog mushrooms), cleaned and sliced
  • 1 small white onion, finely chopped
  • 4 large garlic cloves, minced
  • ½ cup vegan white wine
  • 1 cup vegetable broth
  • 1 cup hot water
  • 1 tbsp red miso
  • ½ cup canned coconut milk
  • 2 tbsp all-purpose flour
  • 2 tsp fresh thyme leaves (or ½ tsp dry thyme)
  • ½ tsp seasoning salt or table salt
  • ½ tsp lemon pepper

Cooking Directions

  1. Bring a large pot of water to boil. Once boiling add a dash of salt then cook pasta according to the package so it’s al dente. Drain and set aside.
  2. Melt butter in a large high-rimmed frying pan. Saute the mushrooms in three batches, so that there is one single layer of mushrooms in the pan. Saute each batch for 5 minutes, until the mushrooms just start to stick to the bottom. Transfer to a medium bowl.
  3. Once all the mushrooms are cooked, deglaze the pan a with a little water and saute the onion and garlic for about 5-8 minutes until just starting to brown.
  4. Add all the mushrooms back to the pan and deglaze it with the wine, stir in the broth. Whisk the miso into the hot water and add to the pan. Whisk the milk and flour together then whisk slowly into the pan.
  5. Stir in the thyme, salt, and pepper then the cooked pasta. Serve hot.
Produce On Parade - Wild Mushroom, Cream and White Wine Fettuccine - Nutty, meaty wild mushrooms mingle with sweet coconut cream and floral white wine in this wonderful fettuccine dish that’s quick enough for a weeknight but fancy enough for company.

An INSANE New Cooking Adventure?? + Fettuccine w/ Baked Tofu, Zucchini, & Burst Cherry Tomatoes

A lovely and light spring dish, this meal is heavy on the protein thanks to savory tofu. Sauteed zucchini and burst cherry tomatoes lend their own delicious juices to create a fresh sauce for the fettucine. This pasta is simple, healthy, and quick enough for a weeknight.

Produce On Parade - An INSANE New Cooking Adventure + Fettuccine w/ Baked Tofu, Zucchini, & Burst Cherry Tomatoes - A lovely and light spring dish, this meal is heavy on the protein thanks to savory tofu. Sauteed zucchini and burst cherry tomatoes lend their own delicious juices to create a fresh sauce for the fettucine. This pasta is simple, healthy, and quick enough for a weeknight.
The best advice I’ve ever received is ‘No one else knows what they’re doing either’
— Ricky Gervais
Produce On Parade - An INSANE New Cooking Adventure + Fettuccine w/ Baked Tofu, Zucchini, & Burst Cherry Tomatoes - A lovely and light spring dish, this meal is heavy on the protein thanks to savory tofu. Sauteed zucchini and burst cherry tomatoes lend their own delicious juices to create a fresh sauce for the fettucine. This pasta is simple, healthy, and quick enough for a weeknight.

So, something insane happened two days ago. It's hard for me to even put into words how out-of-this-world the last couple days have been. Here goes; I got an email from a production company that wanted to interview Todd and I for... something... #ImNotAllowedToSay but it's like the pinnacle of anything ever to do with cooking and the public.

It has to do with big-time, super-popular, national, errrybody is watching it type television thing. It's the most crazy, surreal thing that has literally every happened to me. This company discovered me because of my cookbook and they will be submitting my interview (and several others) to the network in less than one week for said opportunity. That's really all I'm allowed to divulge (I asked if I could share the news because I'm totally freaking out right now!!!) I. CAN'T. EVEN. YOU GUYS!

I don't know if I'll get the gig, they have other folks they interviewed as well, but I think I might just implode if they do choose me. But in the best way possible of course. No matter what happens I am super stoked to have even been approached! I'll keep you all posted!

Produce On Parade - An INSANE New Cooking Adventure + Fettuccine w/ Baked Tofu, Zucchini, & Burst Cherry Tomatoes - A lovely and light spring dish, this meal is heavy on the protein thanks to savory tofu. Sauteed zucchini and burst cherry tomatoes lend their own delicious juices to create a fresh sauce for the fettucine. This pasta is simple, healthy, and quick enough for a weeknight.
Produce On Parade - An INSANE New Cooking Adventure + Fettuccine w/ Baked Tofu, Zucchini, & Burst Cherry Tomatoes - A lovely and light spring dish, this meal is heavy on the protein thanks to savory tofu. Sauteed zucchini and burst cherry tomatoes lend their own delicious juices to create a fresh sauce for the fettucine. This pasta is simple, healthy, and quick enough for a weeknight.
Produce On Parade - An INSANE New Cooking Adventure + Fettuccine w/ Baked Tofu, Zucchini, & Burst Cherry Tomatoes - A lovely and light spring dish, this meal is heavy on the protein thanks to savory tofu. Sauteed zucchini and burst cherry tomatoes lend their own delicious juices to create a fresh sauce for the fettucine. This pasta is simple, healthy, and quick enough for a weeknight.

Mind blowing and world-shattering, but in a good way! I wish I could tell you more!!! I feel like I'm living someone else's life right now. On another note, I'd love to send you all some signed bookplates! They are incredibly beautiful; you can see one here. All you need to do is send me a link or photo to your completely unbiased review of my cookbook on Amazon, Barnes & Noble, Indigo Books, or wherever, etc. along with your mailing address!

I've been in a little bit of shock for a few days so easy recipes are what I need. My brain is in overload, which means I'm keeping it real with this scrumptious spring-time pasta. I think you'll love it! 

Produce On Parade - An INSANE New Cooking Adventure + Fettuccine w/ Baked Tofu, Zucchini, & Burst Cherry Tomatoes - A lovely and light spring dish, this meal is heavy on the protein thanks to savory tofu. Sauteed zucchini and burst cherry tomatoes lend their own delicious juices to create a fresh sauce for the fettucine. This pasta is simple, healthy, and quick enough for a weeknight.

Fettuccine w/ Baked Tofu, Zucchini, & Burst Cherry Tomatoes

Kathleen Henry @ Produce On Parade

Published 05/13/2016

A lovely and light spring dish, this meal is heavy on the protein thanks to savory tofu. Sauteed zucchini and burst cherry tomatoes lend their own delicious juices to create a fresh sauce for the fettucine. This pasta is simple, healthy, and quick enough for a weeknight.

Ingredients

  • 1 lb fettuccine pasta, dry
  • 1 tbsp olive oil
  • ½ large yellow onion, sliced
  • dash of crushed red pepper, to taste
  • 1 medium zucchini, diced
  • 12 oz cherry tomatoes, halved
  • 6 oz baked flavored firm tofu, diced (I like Wildwoods Savory)
  • 1 tbsp dried basil or ¼ cup fresh basil
  • 1 cup fresh beet greens, spinach, or baby kale, chopped
  • 2 cups vegetable broth
  • sprinkling of vegan parmesan, for garnish (optional)

Instructions

  1. Bring a large pot of salted water to boil for the pasta. Cook for about 5 minutes (half of the cooking time), then drain the pasta and return to the pot.
  2. In the meantime, heat the olive oil over medium-low heat in a large frying pan. Add the onion and crushed red pepper; saute for about 5 minutes until the onions are translucent and tender. Stir in the zucchini and tomatoes and increase the heat to medium; saute an additional 10-15 minutes until the pasta is done cooking and the zucchini is tender, but not over cooked. Remove from heat and stir in the tofu, basil, and greens.
  3. Once the pasta is done cooking and has been returned to the pot, stir in the vegetable broth. Cook over medium-high heat for about 8-10 minutes until most of the broth has been absorbed and the noodles are al dente. Add additional broth or water if the noodles are still undercooked.
  4. Stir the vegetable mixture with all its juices into the pasta to combine. Allow to rest for a few minutes before serving hot. Garnish with vegan parmesan.

Yield: 6

Produce On Parade - An INSANE New Cooking Adventure + Fettuccine w/ Baked Tofu, Zucchini, & Burst Cherry Tomatoes - A lovely and light spring dish, this meal is heavy on the protein thanks to savory tofu. Sauteed zucchini and burst cherry tomatoes lend their own delicious juices to create a fresh sauce for the fettucine. This pasta is simple, healthy, and quick enough for a weeknight.

Keep your fingers crossed for me the next couple weeks!

Creamy Fettuccine Miso Alfredo

Chocolates the night before and now alfredo? Oh dear. Whoever said that being vegan can't be rich, delicious, and utterly indulging is obviously a dolt. Luckily for my waistline, this alfredo has a super secret ingredient...cauliflower! Okay, maybe it's not so super secret as it's all the rage right now I guess. I've tried a few different cauliflower alfredos but I didn't really enjoy them. Until now!

Produce On Parade - Creamy Fettuccine Miso Alfredo This one is not to be missed. This lighted up alfredo is salty and sweet from the miso, nutritional yeast gives it a cheesy flavor and cashews lend a thick, luxurious feel. Also, cilantro with creamy alfredo is the best thing ever. 

Creamy Fettuccine Miso Alfredo 

Serves 6

  • Pasta:
  • 16 oz. dry fettuccine pasta
  • Cauliflower:
  • 2 cups cauliflower (250 grams raw), florets only
  • Sauce:
  • 1/4 cup of pasta water
  • 2 garlic cloves
  • 1 Tbsp. miso paste
  • 1 Tbsp. apple cider vinegar
  • 1/2 Tbsp. agave nectar
  • 1/4 cup nutritional yeast, large flake
  • 1/4 cup raw cashews
  • 1 tsp. kosher salt
  • 1/4 tsp. paprika
  • 1/8 tsp. ground black pepper
  • grating of fresh nutmeg
  • Garnish:
  • 1/2 cup cilantro, chopped for garnish

Note: If you want a super, duper creamy pasta, use only 8 oz. of pasta. 

Bring a large salted pot of water to boil. Add the pasta and cook according to package, until al dente. Drain, but reserve 1/4 cup of water and set aside.

Produce On Parade - Creamy Fettuccine Miso Alfredo While the pasta is cooking, cut off about 2 cups of cauliflower florets (about 250 grams). Place in a steamer with about 1 inch of water and steam for about 20 minutes or until tender. 

Produce On Parade - Creamy Fettuccine Miso Alfredo Meanwhile add all the sauce ingredients to a blender, but wait to blend. 

Produce On Parade - Creamy Fettuccine Miso Alfredo When the cauliflower is done steaming, add it to the blender as well. If the pasta is still cooking, steal 1/4 cup of the pasta water and add it to the blender. Blend on high until smooth and creamy.

Produce On Parade - Creamy Fettuccine Miso Alfredo Add the sauce to the cooked pasta and top with chopped cilantro. 

Produce On Parade - Creamy Fettuccine Miso Alfredo Listening to:

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