Recipe
Prep Time
0
Cook Time
0
4 - 6 People
Serves
4
Beginner
Difficulty
0
Ingredients
• 4 tbsp vegan butter
• 3-4 shallots sliced thinly
• 2 tsp honey or agave or just soft brown sugar
• 1 cup dry red wine, such as Cab Sauvignon
• 2 cloves garlic or 1 tbsp garlic flakes
• 2 cups wild mushrooms of choice
• 2 tbsp fresh thyme leaves (or 2 teaspoons dried thyme)
• Pink salt and black pepper
• 2 cups low-sodium vegetable broth
• 1 tbsp vegan Worcestershire sauce (or use soy sauce)
• 2 leaves bay leaves (optional)
• 500g of your favorite shortcut pasta
• 1/4 cup cornstarch mixed with water
• 1⁄4 tsp cayenne pepper using more or less to your taste
• 1 1⁄4 canned coconut milk or 1 cup vegan cream cheese
• 1⁄3 cup crumbled vegan feta cheese
• 2 cups parmesan cheese
• 1 cup crispy onion crumbs
Method
- Preheat the oven to 180 degrees Celsius.
- Melt the butter, and add the shallots, and honey together in a large pot over medium-high heat.
- Cook, stirring occasionally until softened, about 5
minutes. Add 1/2 cup of the wine, until the wine cooks into the onions. - Continue to cook another 8-10 minutes until you’ve used the 1/2 cup of wine and the onions are deeply caramelized.
- Add the garlic, mushrooms, thyme, and season with salt and pepper, cook another 3-4 minutes.
- Add the remaining 1/2 cup wine, the vegetable broth, Worcestershire sauce, bay leaves, and cornstarch slurry and lastly Add in the cooked and drained pasta.
- Stir frequently until the pasta is al dente and the broth has been absorbed about 8-10 minutes. Stir in the cayenne, coconut milk, and parmesan.
- Transfer the pasta to a baking dish. Top with the cheese and onion crutides.
- Transfer the baking dish to the oven and bake for 20 minutes or until the cheese has melted and is lightly browned on top. Cool for 5 minutes before serving.
- Serve with dollops of cream cheese and fresh thyme.
Enjoy!
