Vegan Shiitake Mushroom Pasta (Printable Version)
Tender pasta melded with creamy shiitake mushrooms, sunflower seed sauce, and a bright touch of white wine and lemon.
# Ingredients Required:
→ Pasta and Sauce Base
01 -
225 grams dry pasta of choice
02 -
295 milliliters water
03 -
60 grams raw sunflower seeds
04 -
5 cloves garlic, peeled (4 minced, 1 whole)
05 -
5 grams fine sea salt
06 -
8 grams arrowroot or corn starch
→ Sauté
07 -
28 grams vegan butter
08 -
10 milliliters olive oil
09 -
2 large shallots, chopped
10 -
280 grams shiitake mushrooms, stems removed, sliced
11 -
5 milliliters soy sauce or tamari
12 -
120 milliliters dry white wine (e.g., Sauvignon Blanc)
13 -
Black pepper, to taste
14 -
Squeeze of fresh lemon juice
# Guide to Cooking:
01 -
Boil the pasta in salted water according to package instructions. Drain and set aside.
02 -
In a high-speed blender, combine water, raw sunflower seeds, whole garlic clove, and sea salt. Blend on high until completely smooth. Add arrowroot or corn starch and blend for an additional 30 to 45 seconds. Set aside.
03 -
Heat vegan butter and olive oil in a large sauté pan over medium heat. Add chopped shallots and sliced shiitake mushrooms; cook for about 5 minutes until softened. Stir in minced garlic and soy sauce; cook until mushrooms are tender and sizzling stops.
04 -
Pour in dry white wine and bring to a simmer. Continue cooking until the wine reduces by approximately half.
05 -
Add the blended sunflower seed cream sauce to the pan. Season with black pepper and cook for 3 to 4 minutes until thickened and creamy. Stir in a squeeze of lemon juice. Adjust seasoning with additional lemon, salt, or pepper as needed. If the sauce becomes too thick, thin with a splash of water.
06 -
Toss the cooked pasta with the shiitake cream sauce. Serve immediately while hot.
# Extra Suggestions:
01 -
Use raw sunflower seeds to achieve a creamy, nutty sauce without dairy.
02 -
Choose a crisp white wine such as Sauvignon Blanc for best flavor balance.