Rotelle with Asparagus and Mushroom Sauce
8 ounces mushrooms, sliced
1 tablespoon white wine
1 garlic clove, crushed
12 ounces asparagus, cut into 1/2" diagonals
salt and freshly ground black pepper, to taste
2 tablespoons lemon juice
8 ounces rotelle pasta
2 tablespoons red bell pepper, minced
1. Combine the mushrooms, vegan wine, and garlic in a medium skillet. Cook, covered, over low heat until the mushrooms exude their juices, 5 to 7 minutes.
2. Add the asparagus; cook, covered, 3 minutes. Uncover and cook over medium-high heat, stirring until most of the liquid is evaporated, about 3 minutes. Add salt, pepper, and lemon juice.
3. Meanwhile, cook the pasta in plenty of boiling, salted water until al dente, about 10 minutes; spoon out 1/2 pasta cooking liquid and add to the mushroom mixture. Drain the pasta. Toss the pasta with the mushroom mixture and the red pepper.'
SO HOW'D IT GO?
Given that the amount called for is so small, you could pretty much substitute it with any liquid - I would probably opt for veggie broth or a nice vinegar. You could also try a non-alcoholic white wine substitute. Here is a link to alcohol substitutions in cooking: http://whatscookingamerica.net/alcoholsub.htm. Good luck!
Thanks!
Is there a way to do this without the wine? As a recovering alcoholic, that's not something I keep around, and I would like to try this recipe out.
Given that the amount called for is so small, you could pretty much substitute it with any liquid - I would probably opt for veggie broth or a nice vinegar. You could also try a non-alcoholic white wine substitute. Here is a link to alcohol substitutions in cooking: http://whatscookingamerica.net/alcoholsub.htm. Good luck!
Is there a way to do this without the wine? As a recovering alcoholic, that's not something I keep around, and I would like to try this recipe out.
I added some chopped fresh parsley and oregano, used 2 garlic cloves, LOTS of black pepper, and topped this with crushed red pepper and parmesan, and it was AWESOME! My non-veggie husband loved it. It had excellent flavor, and the crushed red pepper really gave it a nice kick.
oh, I also used lime juice instead of lemon, and omitted the red bell pepper... both of which are just minor things.