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Rotelle with Asparagus and Mushroom Sauce

What you need: 

8 ounces mushrooms, sliced
1 tablespoon white wine
1 garlic clove, crushed
12 ounces asparagus, cut into 1/2" diagonals
salt and freshly ground black pepper, to taste
2 tablespoons lemon juice
8 ounces rotelle pasta
2 tablespoons red bell pepper, minced

What you do: 

1. Combine the mushrooms, vegan wine, and garlic in a medium skillet. Cook, covered, over low heat until the mushrooms exude their juices, 5 to 7 minutes.
2. Add the asparagus; cook, covered, 3 minutes. Uncover and cook over medium-high heat, stirring until most of the liquid is evaporated, about 3 minutes. Add salt, pepper, and lemon juice.
3. Meanwhile, cook the pasta in plenty of boiling, salted water until al dente, about 10 minutes; spoon out 1/2 pasta cooking liquid and add to the mushroom mixture. Drain the pasta. Toss the pasta with the mushroom mixture and the red pepper.'

Preparation Time: 
Cooking Time: 
Servings: 

SO HOW'D IT GO?

Given that the amount called for is so small, you could pretty much substitute it with any liquid - I would probably opt for veggie broth or a nice vinegar. You could also try a non-alcoholic white wine substitute. Here is a link to alcohol substitutions in cooking: http://whatscookingamerica.net/alcoholsub.htm. Good luck!

Thanks!

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Is there a way to do this without the wine?  As a recovering alcoholic, that's not something I keep around, and I would like to try this recipe out.

Given that the amount called for is so small, you could pretty much substitute it with any liquid - I would probably opt for veggie broth or a nice vinegar. You could also try a non-alcoholic white wine substitute. Here is a link to alcohol substitutions in cooking: http://whatscookingamerica.net/alcoholsub.htm. Good luck!

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Is there a way to do this without the wine?  As a recovering alcoholic, that's not something I keep around, and I would like to try this recipe out.

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I added some chopped fresh parsley and oregano, used 2 garlic cloves, LOTS of black pepper, and topped this with crushed red pepper and parmesan, and it was AWESOME! My non-veggie husband loved it. It had excellent flavor, and the crushed red pepper really gave it a nice kick.

oh, I also used lime juice instead of lemon, and omitted the red bell pepper... both of which are just minor things.

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