We haven’t done the shopping yet and I gave all the leftovers to Marco for lunch, so by lunchtime I was in a frantic hunger. I haven’t had the willpower to completely give up fish yet and that tuna in the cupboard was looking really good. Luckily I saw the risoni pasta and remembered the delicious dish I use to order at my dad’s Italian restaurant. It was risoni in a cream sauce with chicken, sun-dried tomatoes and pine nuts So I came up with this instead. I would of loved to add pine nuts or spinach, but unfortunately we were out. Instead of cream I just made a half portion of Cheese Sauce that I made for the Baked ‘Cheesy’ Fusilli Bolognese. Before I added the cream sauce I realised that I didn’t really have to of added it. The caramelised onions, tomatoes, and mushrooms coated the pasta enough, but for extra richness the sauce really feed my craving for cream. I always preferred cream sauces and this cheese sauce is mild enough to appear like cream. I will have to see what vegan cream sauce works well with Marsala. Scallopini di vitello alla marsala use to be my favourite dish of all time, so I will have to find a way to substitute the veal and cream. If you have any thoughts let me know…
Risoni Pasta with Sun-dried Tomatoes & Mushrooms (vegan, gluten free option, soy free, nut free)
1/3 cup risoni pasta (use gluten free pasta if you prefer)
1/2 tablespoon olive oil
1 garlic clove, diced
1/2 small onion, diced
6 sun-dried tomatoes, sliced
4 mushrooms, sliced
1 tablespoon fresh basil, chopped
salt & pepper to taste
Ingredients for Cheese Sauce (for 1 serve use half of the ingredients):
1 tablespoon vegan butter
3/4 cup plant milk (rice or oat; almond or soy if you can tolerate)
1 tablespoon arrowroot flour
2 teaspoons dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon dried onion flakes
6 tablespoons nutritional yeast
1. Boil small pot of water and cook risoni according to packet instructions.
2. Heat olive oil in a pan and add onion, garlic, sun-dried tomatoes (these will be oily enough) and cook for 5 mins on medium heat.
3. Add mushrooms to pan and cook for further 1 min or until the mushrooms have browned and add basil. Then set to the side.
5. Heat the vegan butter in a small pot on the stove. Once its melted add the milk, dijon mustard, garlic powder, onion flakes and nutritional yeast. Whisk it and let it cook on low heat till it becomes thick.
6. Pour the risoni in the pan and add the cheese sauce. Heat it through and add salt and pepper to taste.
*Ingredients for the pasta serves 1
*Ingredients for the cheese sauce serves 2