I have been spending time with my vegan friends these days and I truly admire their lifestyle. I must admit that I like eating meat such as steaks, burgers and stews once I a while, but I try to keep off these whenever I can. For me, there is no need to completely change my diet. All I do is avoid processed food as much as possible and I try to eat healthy home cooked meals.
Penne with Portobello cream sauce is a vegetarian dish that is surely a bestseller for all ages. We often prepare a similar version using canned mushroom soup, canned mushrooms and without the tomato paste, since we like it creamy. Feel free to use any type of mushrooms that are available- canned or fresh. You may also add a little butter while softening the mushrooms to make them tastier and to remove the woody taste especially when using wild mushrooms. Vegetables are also good additions to this tasty recipe. It is perfect with bread and salad as well.
Makes 6 Servings
1 lb. penne pasta
1/4 cup olive oil
1/3 cup chopped onions
1/2 lb. chopped Portobello mushrooms
4 garlic cloves, minced
1 tablespoon truffle oil
2 1/2 cups heavy cream
2 tablespoons tomato paste
1 1/2 cup freshly grated Parmesan cheese
1/2 cup fresh basil, chopped
Salt and Pepper to taste
Cook the pasta in a pot of salted boiling water according to package instructions or until al dente. After, drain it and set aside.
In a large saucepan over medium flame, heat the oil. Sauté the Portobello mushrooms for 5 minutes or until soft. Next, add the garlic and onions. Season it with salt and pepper. Cook it for 4-6 minutes.
Stir in the heavy cream and tomato paste. Mix well. Increase the heat to high and bring it to a boil and then reduce the heat to low. Let the sauce simmer for 5 minutes until thick. Stir occasionally. Remove from heat and add the Parmesan, truffle oil and half of the basil. Add more salt and pepper to adjust the taste.
Place the pasta in the saucepan and gently toss until the penne is coated with the sauce. Divide the pasta into 6 plates or place it in a platter. Top it with the remaining basil and add more Parmesan if desired. Serve warm with garlic bread.
Photo Courtesy Of: _Nezemnaya