Truffles, Pasta & More Recipe Contest
Last night I created my recipe for the Marx Truffles, Pasta & More Recipe Contest. I was provided with:
Challengers will receive samples of:
1) One pound of Italian dried calamarata pasta
2) Black Truffle Salt
3) Dried Porcini Mushrooms
4) Fennel Pollen
I was to create an original recipe using the pasta and at least one of the other ingredients; all entries will be put in a poll on the MarxFoods blog from November 15 – 19, 2010 you can vote here!
Truffled Creamy Porcini Pasta
Serves 6
Ingredients:
- 1 medium onion, thinly sliced
- 8oz button mushrooms, sliced
- 1T olive oil
- 1T dijon mustard
- 1 cup vegetable broth
- 1-oz dried porcini mushrooms, soaked in hot water for 20 minutes
- 1/4 cup nutritional yeast
- 1/4t ume plum vinegar
- 1/2t garlic powder
- 1/4t cayenne pepper
- Tofu Cream:
- 1 pkg of extra firm water packed tofu
- 1T olive oil
- 5t lemon juice
- 2t white wine vinegar
- 1t agave nectar
- 1/4t truffle salt
- 1t dill
- 1t smoked paprika
Directions:
- Place all the ingredients for the tofu cream into a blender or food processor and process until smooth.
- Boil water for pasta and while the water is boiling and pasta is cooking prepare the sauce.
- In a large skillet heat the olive oil place the onions in and saute for 7-10 minutes until softened.
- Stir in the button mushrooms and cook for 5-7 minutes until soft.
- Stir in the dijon mustard and the vegetable broth.
- Stir in the tofu cream until completely blended; cook for a minute.
- Stir in the nutritional yeast, ume plum vinegar, garlic powder and cayenne pepper; taste for salt and pepper.
- Stir in the pasta and garnish with a sprinkle of paprika and vegan parmesan.