12 hothouse tomatoes
1/3 cup olive oil
1/2 medium yellow onion, diced
4 cloves garlic, minced
salt and pepper, to taste
1 bay leaf
1/2 medium carrot, grated
1 cup vodka
2 ounces dried forest mushroom blend
12 ounces penne pasta
6 fresh basil leaves, minced
2 tablespoons fresh parsley, minced
1 tablespoon fresh thyme, minced
1/2 cup vegan heavy whipping cream (I use Soyatoo)
1/3-1/2 cup frozen peas
vegan Parmesan, to taste (I use Galaxy topping)
1. In a large pot, boil the tomatoes until the skin starts to crack and peel. Remove from pot and peel the skin off the tomatoes. Drain the water from the large pot and add the tomatoes, olive oil, onion, garlic, salt, pepper, and bay leaf.
2. Cook on medium heat until the onions are translucent. Add the carrot and vodka. Reduce by 1/4, or for about 15 minutes. In a medium sized pot, rehydrate the mushrooms.
3. Once mushrooms are soft, remove and boil pasta in the mushroom water. Chop the mushrooms. Once the sauce is reduced, add the basil, parsley, thyme, heavy whipping cream, peas, and chopped mushrooms.
4. Cook until peas are soft. Remove the bay leaf. Combine the pasta with the vodka sauce. Serve with Parmesan, to top.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2012/01/penne-in-forest-mushroom-vodka-sau...