Vegan Shiitake Tarragon Cream Pasta

Quarantine Cooking means two things to me: comfort & nourishment.  Staying inside, missing our friends, families, activities, and natural daylight feels weird and takes an emotional toll on all of us.  So many of us are cooking more homemade meals out of necessity, but also because we have more time for kitchen projects these days.  At the same time, we are trying to support our health and build up our immune systems.  Enter...delicious vegan creamy pasta dish with loads of mushrooms and herbs!

I have been staying with my family in Raleigh for weeks.  My step-mom Kathy and I have been doing lots of cooking, and we came up with this recipe my first week here.  Since then, we have made it several times, and the whole family loves it (to be clear, this is not a family full of vegan herbalists)!  I never would have come up with this recipe without Kathy, so big thanks to her for inspiring and improving this recipe to perfection.  Thanks for the good times Kathy!

This recipe is really easy to make.  It uses CocoGlow Daily Broth, which gives it some amazing flavor.  If you don't have any Daily Broth on hand, you can order some online (25% discount during Coronavirus sheltering in place), or just use whatever broth or bullion you have on hand at home.

The CocoGlow Daily Broth includes Reishi mushrooms, Cordyceps mushrooms, and Siberian Ginseng, all of which support our immune systems.  On top of that, shiitake mushrooms have long been used medicinally for boosting the immune system, lowering cholesterol levels, treating high blood pressure, and as an anti-aging aid.  In some cases, Shiitake mushrooms have been used in the treatment of certain cancers.  They contain several vitamins & minerals such as zinc, copper, manganese, vitamin B5, niacin, and vitamin D.  Load up on these babies to help keep your immune system strong!  

Ingredients:

-1 pound pasta of your choice (I use a GF brown rice flour pasta)
-1/2 pound shiitake mushrooms (sliced)
-1/2 pound crimini mushrooms (sliced)
-1/2 large onion (diced)
-2 tablespoons coconut oil (to sautee onions, shallot, garlic)
-1 medium shallot (diced)
-3 garlic cloves (diced)
-3 tablespoons chopped FRESH tarragon
-1 can full fat unsweetened coconut milk (put in fridge a few hours before use)
-3 tablespoons CocoGlow Daily Broth mixed w/ 2.5 cups hot water

Instructions:

Chop the onion, shallot, garlic, mushrooms, and tarragon.  In a large sautee pan, melt the coconut oil and add the onion, shallot, & garlic.  Sautee until they are fragrant and translucent.  Add the chopped fresh tarragon to the plan, and sautee for a few minutes longer.  Then add the mushrooms to the pan.

Mix the CocoGlow daily broth into the hot water.  Add this mixture to the sautee pan, and cook it down on medium heat, stirring regularly.  This will take about 30 - 40 minutes to cook down.  At that point, there will be less liquid, and the sauce will be a bit thicker.  While you are cooking the mushroom mixture, begin cooking your pasta according to the instructions on the box.

Once you have cooked down your mushroom mixture for about 30 minutes, add the cream from the top of the coconut milk can.  When the coconut milk is kept in the refrigerator, the cream should separate from the liquid and rise to the top of the can.  Scrape the cream off the top of the coconut milk can and add it to the pan.  (You can save the liquid for a smoothie or soup later on).  Once the coconut cream has melted into the mixture you should have a very creamy mushroom tarragon sauce.

Strain pasta when done cooking, and top with mushroom tarragon mixture. Garnish with black pepper and a sprinkling of extra fresh tarragon. Enjoy!

 

We hope you are staying healthy and safe during these tough times.  Let us know what you are cooking to keep yourself healthy (or just for fun!)  Also, if anybody out there is a sourdough starter expert, we would love to hear from you in the comments.  We want to start experimenting with making our own sourdough! 

-Nicole & Emily


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