I love watching cooking shows. I am inspired by the amazing chefs featured on The Food Network, like Ina Garten, and on shows like The Kitchen, Chopped and my favorite, Beat Bobby Flay. It is easy to veganize a lot of what they make by simply leaving out the cheese, using nooch (nutritional yeast, find out more in my book The Vegan ABCs Cookbook) instead, vegan butter and other vegan subs. I saw Geoffrey Zakarian make this dish on The Kitchen and I knew it would be just as good as it looked but better, vegan!
The recipe was super easy to veganize and, of course, I made some of my own tweaks. But, look at the original recipe and adapt it to what you have on hand. It is a great summer, stovetop recipe that takes as long as it takes to make the pasta. And, don’t forget the fresh basil!
Fettuccine with Mushrooms and English Peas
Ingredients
- 12 oz fettuccine or other long pasta
- 3 tablespoons olive oil
- 1 leek, cleaned and cut into quarters
- 2 cloves garlic, pressed
- 1/2 teaspoon Aleppo pepper
- 4 oz maitake mushrooms, torn into strips
- 4 oz oyster mushrooms, torn into strips
- 1/4 cup white wine (be sure your wine is vegan!)
- 1/4 cup fresh shelled English peas or defrosted frozen peas (cook the English peas separately, until al dente)
- 1 tablespoon vegan butter (do I even have to say vegan?!)
- 1 tablespoon nutritional yeast
- 16 fresh basil leaves, cut into chiffonade
Instructions
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Get the pasta going and cook until al dente. (It will be ready by the time the mushrooms are, so don't drain it, you will drop it right into the mushrooms.)
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Heat the olive oil in a large sauté pan and add the leeks, garlic and Aleppo pepper. Cook until the leeks are soft and melty.
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Add the mushrooms and cook until softened and just browning. Deglaze the pan with the white wine.
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When the pasta is ready, add it to the pan with the mushrooms. Add the peas, butter and nooch and stir to coat. Add pasta water to thin the sauce as desired.
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Garnish with the basil. Enjoy!
