It's National Pasta Day!

October 17, 2018

Orrechiette with Saffron Sage Cream Sauce with Cremini Walnut Meaty Crumble

 

Today is National Pasta Day. I was raised first generation American from Italian immigrants, so, quite honestly, every day was national pasta day in our home. Several course meals is typical in the Italian household, with “il primo” always being a pasta dish. Although, I don’t prepare meals in this traditional way anymore, pasta is often a base of many weekly dinners in my personal home. So, I chuckle that October 17 is now National Pasta Day, however, I’m more than happy to play along with a new dish.

 

 

This is a lovely dish. Vegans can enjoy creamy based pasta’s, and this is a truly easy and wonderful replacement for a cream sauce traditionally made with cow dairy. The cremini-walnut meaty crumble is hearty, its packed with flavor and I’m certain this meal would satisfy vegans and meat eaters alike or anyone having a hankering for a great pasta dish! 

 

Ingredients:

I always like using organic ingredients when available.

 

1. PASTA

Select your favorite pasta and cook per the box instructions. This recipe sill accommodate 12 oz package of noodles. If you re going to use a gluten free noodle, the #bionaturae organic gluten free penne or fusilli is a wonderful pair. Today, I  did use a gluten orrichiette, which are lovely because some bites scoop the meat and sauce and noodle together. The remainder of the meal is gluten free. 

 

2. Sauce

3/4 cup cashews soaked in water for 1 hour

2 5 cups water

1 TBS olive oil

1 clove garlic

2 TBS tapioca starch

1 TBS nutritional yeast

1 tsp sea salt

1/2 tsp white pepper

1/2 tsp dried sage

1 strand saffron

 

Drain and rinse soaked cashews. Add remaining ingredients to a blender and blend until smooth. Transfer to a stove top pot and cook on medium heat and stir until thickened. About 5 minutes.

 

3. Cremini Walnut Meat

1 TBS vegan butter alternative

2 cups chopped cremini mushrooms

1/2 cup chopped crushed walnuts

1/4 cup fresh spinach finely chopped

1 TBS coconut aminos

1 tsp salt

1 tsp dried sage

1 tsp dried marjoram

1 tsp dried rosemary

1 tsp onion powder

 

Heat butter alternative in a pan, add remaining ingredients and cook until mushrooms are fully softened. About 8 minutes.

 

Once your pasta is cooked and drained, transfer to a large pasta bowl, top with the sauce and "meat" and toss.  I like to add fresh topped spinach HOWEVER another really delicious and fancy touch is to top this dish with fried fresh sage leaves. Simply add 2 tablespoons alternative butter in your pan and heat until just meeting its simmer point and add fresh dried whole sage leaves and cook until lightly browned. 

 

 

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