🍷🌿 Shiitake–Tomato–Red Wine Pasta Sauce (Serves 6)
🧺 Ingredients
Core:
- 2 tbsp olive oil (or vegan butter)
- 6 cloves garlic, minced
- 1 large shallot (or ½ onion), finely chopped
- 2 cups shiitake mushrooms, sliced
- 1 cup dry red wine (Cabernet, Merlot, or Zinfandel)
- 2½ cups aged tomatoes, chopped or crushed
- 2 tbsp tomato paste
- 1½ cups unsweetened almond milk
Seasonings:
- 1½ tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried basil
- ½ tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tbsp nutritional yeast or 1 tsp miso paste (for umami depth)
Optional Garnish:
- Fresh parsley or rosemary, chopped
- Toasted walnuts or pine nuts
- A drizzle of olive oil or balsamic glaze
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🔥 Instructions
1. Sauté Aromatics
Heat olive oil in a large skillet over medium heat. Add garlic and shallots, sauté until fragrant and translucent (2–3 minutes).
2. Cook Mushrooms
Add sliced shiitakes and cook until browned and tender, about 5–7 minutes.
3. Deglaze with Wine
Pour in red wine and scrape up any browned bits. Let it simmer and reduce by half (about 5 minutes).
4. Add Tomatoes & Paste
Stir in aged tomatoes and tomato paste. Simmer uncovered for 10–15 minutes until thickened.
5. Creamy Finish
Slowly stir in almond milk. Simmer another 5–7 minutes until the sauce is silky and cohesive.
6. Season & Umami Boost
Add herbs, red pepper flakes, salt, pepper, and nutritional yeast or miso. Taste and adjust seasoning.
7. Serve & Garnish
Toss with your favorite pasta. Top with fresh herbs, nuts, or a drizzle of olive oil
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