15 May 2010

Creamy Mushroom Fettucine

There's nothing I love more than a big ol' plate of creamy pasta goodness. Creamy mushroom goodness, to be precise. This reminds of what I used to eat at a certain pasta house that I used to frequent back in the day.


2 handfuls of Fettucine pasta
1/2 onion, chopped
1 cup soy milk
1/2 head of broccoli, chopped into small florets
2 pieces fake 'chicken' or tofu, sliced
2 punnets (or handfuls) shiitake mushroom, sliced
1 tsp arrowroot powder, or flour
2 Tbsp Bacos
Salt, Pepper and Soy Sauce to season

Boil pasta according to packet directions.

Meanwhile, heat a tablespoon of oil with a tsp of margarine on medium heat. Gently fry the onion for 2 minutes until soft. Add the mushrooms and stir, adding a little extra oil if the mushroooms look too dry. The mushrooms will release a bit of water later so don't go too crazy with the oil now. Once the mushrooms are nearly done, add the tofu or fake chicken and cook for a couple of minutes to brown.

Add the soymilk and bring to the boil. Lower the heat and let simmer.

The pasta should nearly be done, so add the broccoli florets to the pasta water to cook alongside the pasta. Cook for a couple of minutes making sure the broccoli turns bright green, then drain both pasta and broccoli.

In a glass, add a couple of tablespoons of soymilk from the pan, and mix together with the arrowroot powder and stir to dissolve. Pour back into soy milk mixture, and add Bacos, stirring to combine until thick and creamy.

Once thickened, add salt, pepper and soy sauce to season. Mix in the pasta and broccoli.

Serves 2



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