Sunday, March 8, 2015

Recipe: Paglio e Fieno (Straw and Hay Pasta)

This became a favorite in our home recently. I love it, the kids love it, and even my husband loves it. It's a pleasantly mild cream sauce that is very easy to prepare (just throw it all into the blender!) with fresh peas, sun-dried tomatoes, and shiitake mushrooms. How can you go wrong with any of this??

Paglio e Fieno (Straw and Hay Pasta)
Recipe Source: Chloe's Kitchen by Chloe Coscarelli

8 oz. linguine
8 oz. spinach linguine
1 c. frozen peas
2 Tbsp. olive oil
3 oz. shiitake mushrooms, stemmed and thinly sliced*
sea salt
black pepper
2 c. unsweetened almond milk
1 c. water
1/4 c. cornstarch
2 Tbsp. tahini
1 Tbsp. soy sauce
3 cloves garlic
1 tsp. onion powder
10 sun-dried tomatoes packed in oil, drained and chopped

*The original recipe calls for 6 oz. of shiitake mushrooms but they are rather pricey so I just buy one 3 oz. carton. This also helps keep the mushroom flavor to a minimum, as my husband is not their biggest fan (yet).

Bring a large pot of heavily salted water to a boil. Add linguine and cook according to package directions. Add frozen peas to the boiling pasta right before draining. Drain and return to pot.

Meanwhile, heat oil in a large skillet over medium-high heat. Sauté mushrooms until soft and lightly browned. Season with salt and pepper to taste.

While mushrooms are cooking, prepare the sauce. Combine nondairy milk, water, cornstarch, tahini, soy sauce, garlic, onion powder, and 1 3/4 tsp. sea salt in a blender. Blend until smooth. Transfer sauce to a medium saucepan and let cook over medium heat, whisking frequently, until thick (about 5 to 10 minutes).

Toss hot pasta and peas with mushrooms, sun-dried tomatoes, and sauce. Serve immediately.

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