Pasta alla Boscaiola (Mushrooms, & Tomato Vodka Cream Sauce)
Servings: 4 servings
Calories:
Although this dish doesn’t have the iconic status of carbonara, Pasta alla Boscaiola is a thing in Italy, This fall-symbolizing dish is in Tuscan trattorias that's built almost exclusively to brag about your village's abundance of mushrooms. In this meatless version the pork is omitted but you can add in Gardein Saus'ges which is pretty tasty. Some people add olives; some choose fall-harvest vegetables.
Print Recipe
Ingredients
- 16 oz. Cremini Mushrooms quartered
- 1 cup chopped onions
- 1 14 oz. can Tomato Sauce
- ⅓ cup Plant-based creamy milk not fridge-cold, use soy or cashew milk
- ¼ cup Vodka
- ½ tsp Garlic granules minced
- ½ tsp Dried thyme or 1 tsp fresh
- ¼ tsp Dried rosemary or 1 tsp fresh
- 2 tbsp Nutritional Yeast
- 1 tsp. Salt plus more to taste
- 5 grinds Cracked Black Pepper
- 8 oz. Penne or Rgatoni Cooked
Instructions
- Clean and chop mushrooms. Discard crusty stems. Chop the onions. Dry heat sauté the mushrooms and onions browned, about 8 minutes.
- Add and sauté the aromatics. Lower the heat to medium, and continue cooking for about 1 or 2 more minutes.
- Build the sauce. Deglaze the pan with the vodka, scraping up the burny bits. Pour in the tomato puree. Bring to a simmer, then turn down so the sauce is just barely bubbling, but definitely cooking. The sauce at this point will start to turn a dirty, grungy red-brown with dark lumps in it. This is a good sign that you've built your earthy flavors properly, like a true and proud woodsman. Stir often to keep things moving.
- Cook your pasta. Undercook the pasta by about 2 1/2 - 3 minutes from package directions. It has to cook a second time in the sauce.
- Finish the pasta in the sauce. When pasta is done, add it directly to the sauce and stir to coat. Pour in the plant based cream and heat for 3-4 more minutes, stirring often, so that everything is evenly hot and the pasta is fully al dente.
- Serve it up. Top with freshly chopped herbs for freshness.
