I love experimenting with food. What's the worst that can happen ~ it goes into the trash?Last night I whipped up this easy, yummy pasta dish using some fresh, beautiful produce and a box of penne rigate (I chose a corn & rice blend):
You will need:
1 box of your favorite pasta (or, even better, substitute some that's vegan and fresh or handmade)
1 small yellow onion, finely chopped1 clove garlic, minced
3 TBSP leeks, root cut off, tough exterior leaves discarded and finely chopped
3 kale stalks, stem removed, leaves finely chopped
8 baby portobello mushrooms, stems discarded, finely chopped
Extra virgin olive oil ~ enough for a light sautee
1 TBSP truffle oil
Kosher salt and pepper to taste
Vegan parmesan (optional)
1 tsp flat leaf parsley, finely chopped
Bring a large pot of water to boil, and then cook your pasta as the package recommends. Every pasta has a different cooking time and you want the consistency to be al dente (Italian for "to the tooth" or just right to bite) so do follow the recommended timing.
While the water is warming, bring a little extra virgin olive oil to a high temperature in a medium-sized pan and add your garlic, onion and leeks. Stir them as they start to sautee so they don't stick to the pan.
Once that starts to cook down add your kale and portabello mushrooms to the onion mixture with 1 TBSP truffle oil, and cook until softened and well blended.
Drain your cooked pasta but do not rinse, and the rinsing keeps the "sauce" from really sticking to the noodles.
Pour your vegetables over the pasta, season to taste and serve! A little vegan parmesan on top and a bit of finely chopped flat leaf parsley are the perfect finish.
