So I’d like to say that I’m back on that So Delicious boat, but the truth is I never ever got off. Man this stuff is so good. So here I am, time to throw another recipe at you! This one is a pasta with 3 types of mushrooms and a white wine cream sauce. You can’t go wrong with any of those things. So here it is, bon appetit!
This recipe was a runner up in a dairy free recipe contest! Click the link above if you wish to see the other great contest recipes from cooks as passionate as me!
2 1/2 cups uncooked short pasta
2 cups unsweetened coconut milk
3 cups chopped mushrooms, different varieties (I used button, portobello and shiitake)
1/3 cup finely diced onion
2 cloves minced garlic
2 tsp olive oil
1/2 cup dry white wine
1 tbsp nutritional yeast
1 tsp soya sauce
1/4-1/2 tsp salt, to taste
1/2 tsp thyme
1/4 tsp red chili flakes
Pepper to taste
Roux- 2 tbsp dairy free margarine, 4 tbsp flour
1/2 cup panko or breadcrumbs
Preheat oven to 400*. Cook pasta al dente according to package directions. Strain and set aside. In a saucepan heat olive oil over medium high heat. Add garlic, onion, mushrooms, thyme and chili flakes. Cook for 4 minutes, until onions are softened. De-glaze the pan by adding the wine. Cook for another couple minutes. Add in the milk, soya sauce, nutritional yeast, salt and pepper. Bring to a boil, stirring and bring down to a simmer. Allow to simmer for 10 minutes.
While simmering prepare the roux in another saucepan. Melt margarine over medium heat. Once melted and in the flour, stirring until fully mixed and the roux is pulled away from the sides of the pan. Continue to cook for another couple minutes. Remove from heat until mushroom sauce is ready. Once simmered for 10 minutes, pour 1/3 of the sauce into the pot with the roux, whisking continuously over medium heat. Continue to whisk until thickened. Add another 1/3 of sauce and repeat the process. DO the same with the rest of the sauce. Continue to cook and thicken for another 5 minutes.
Add in the pasta and stir until fully mixed. Portion into individual baking dishes or a loaf or casserole dish. Sprinkle the top with panko and bake for about 30 minutes or until as crispy as desired.
Serve with a fresh salad and enjoy the amazing flavour of dairy free!
So in the past 2 months or so I’ve been completely and utterly addicted to cooking contests. It gives my cooking a little creative flair and something to work off of. It’s been on the scale of garlic recipes to edible gifts, which is a very big scale indeed. A recent one that I have fallen in love with is put on by So Delicious. First off, they are already an amazing company with a great product so I’m in! I also love love making creamy dairy free recipes and then serving them to friends and family and they are shocked that there’s no dairy in them!
So here I am with my lovely dairy free recipes for you. I hope you love them just as much as I do.
2 tsp coconut oil
2 cloves garlic, minced
1 inch ginger root, minced (roughly 1 tbsp)
3/4 cup chopped onion
1 large russet potato, cut into 3/4″ cubes (roughly 2 cups)
I can chickpeas (540ml)
2 cups So Delicious unsweetened coconut milk
1 tsp salt
1 tbsp curry powder
1 tsp turmeric
1/2 tsp cumin
1/4-1/2 tsp cayenne, depending on spice preference
1/4 cup chopped cilantro, reserving a few leaves for garnish
1 large mango, peeled and cubed, 3/4″
1/4 c toasted coconut
In a heavy saucepan heat coconut oil over medium heat. Once hot add in the onion, garlic and ginger and cook for 3-4 minutes. Add in everything except for mango, coconut and lime. Turn heat up to high and bring to a boil, using a whisk to properly distribute spices. Once boiling, reduce heat to low and simmer, covered for 1 hour.
During the cooking hour prepare some white or brown rice to serve the curry on.
Once the hour is up add in the mango and cilantro and cook for 5 minutes. Serve the curry onto a bed of rice, sprinkle the toasted coconut on top and serve with a wedge of lime. The citrus is extra yum with this curry. Enjoy!!