Jun 20 2014

Wild Mushroom Farfalle (The Remix)

Published by at 2:52 pm under Italian,Pasta,Vegan

One of my favorite pastas is Farfalle Pollo from the restaurant Pasta Bowl in Lincoln Park. For years, I recreated this dish at home. It’s rich with cream, cheese, mounds of grilled chicken breast, and veggies like broccoli, mushrooms, and sun-dried tomatoes. Since my diet has changed to a vegan one, I have missed this pasta dearly.
Until now.
I didn’t think this dish could still be decadent without the cream and cheese, but I was mistaken. It’s all about elevating the flavor of the mushrooms and sun-dried tomatoes and creating a thick velvety texture.

This dish is a deceiving comfort food. A bowl is only 530 calories! So here it is, the Remix Recipe:

Wild Mushroom Farfalle Recipe
8-12 ounces of baby portobellos
8-12 ounces of oyster mushrooms
8-12 ounces of shiitake mushrooms
One ounce package of dried porcini
1 stalk of broccoli or 8 pieces of Brocollini
10 spears or 1/4 lb of asparagus spears
One medium red bell pepper
1/2 lb of sundried tomatoes (dry if possible instead of from oil)
6-8 cloves of garlic
1 1/2 cup of low sodium vegetable broth
1/3 cup unsweetened almond milk
1 tablespoon of organic yellow cornmeal
16 ounce package of wheat or whole grain farfalle (bow-tie shaped pasta)
1 tablespoon extra virgin olive oil
1 bay leaf
2 teaspoons Italian seasoning
1/2 cup of fresh basil leaves

Bring a large of pot of water to a boil.
In the meantime, in a sauce pot, pour in the vegetable broth, add the dried porcini, bayleaf, Italian seasoning, and bring to a boil.
Reduce to simmer and allow to simmer for 20 minutes. During the last five minutes add in the sundried tomatoes. Remove the bayleaf and strain the broth from the mushroom and tomatoes, but reserve the broth.

Add the asparagus and Brocollini into the boiling water for 2 minutes. Remove and place in an ice bath (bowl of ice water) to retain their vibrant green color.

Add your pasta to the boiling water, and remove when al dente (6 minutes).

Julienne (slice thinly in 1/4 inch strips) the bell pepper and finely chop the garlic.

Place a large sautéed pan over medium high heat. Add oil, bell pepper, all the fresh mushrooms, and the remaining teaspoon of Italian seasoning. Add a pinch of salt and pepper. Cook for 3-4 minutes until the vegetables start to soften. Remove from pan and add to the reserved dried mushrooms and sin-dried tomatoes.

Pour the reserved mushroom/vegetable broth liquid into the sautéed pan and bring to a boil. Whisk in the cornmeal. Once all clumps are gone, add the almond milk, and reduce to simmer. Simmer for give minutes until it thickens into a velvety sauce. Turn off heat. Add the pasta and all the veggies. Toss until everything is coated in the sauce. Finely chop/chiffonade the basil and garnish your bowl before you dig in.

Bon Appetit!


One response so far

One Response to “Wild Mushroom Farfalle (The Remix)”

  1. Halleyon 19 Jul 2014 at 3:53 pm

    Can I ask how you recreated it before you were vegan? Its absolutely my favorite dish from childhood, but I now live in New York and am missing it dearly! Would love the original recipe.



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