IN PROGRESS
- 226 g dry pasta of choice
- 300 ml water
- 35 g raw sunflower seeds
- 5 cloves garlic, peeled – mince 4 cloves and leave one whole
- 1 teaspoon fine sea salt
- 2 teaspoons arrowroot or corn starch
- 2 Tablespoons vegan butter
- 2 teaspoons olive oil
- 2 large shallots, chopped
- 284 g shiitake mushrooms, stems removed, sliced
- 1 teaspoon soy sauce – or tamari
- 120 ml dry white wine – a crisp and tart variety like Sauvignon Blanc
- black pepper, to taste
- squeeze of lemon juice
Instructions
- Cook the pasta in salted water according to package directions, then drain.
- In a high-speed blender combine the water, sunflower seeds, 1 whole clove of garlic, and salt. Blend on high until completely smooth. Add the starch, and blend for another 30 to 45 seconds. Set aside.
- Preheat a large saute pan over medium heat. Add the butter and olive oil, and swirl the pan to coat. Cook the shallots and shiitake mushrooms for about 5 minutes or until softened. Add the garlic and soy sauce, and cook for a few more minutes or until the mushrooms are tender and no longer sizzling. Add the wine and bring to a simmer. Cook for several minutes or until the wine has reduced by about half.
- Pour the blended sunflower cream sauce into the pan, and season with black pepper. Cook for 3 to 4 minutes or until thickened and creamy. Add a squeeze of lemon juice, stir well, and taste for seasoning. Add more lemon, salt, and pepper as desired. If the sauce becomes too thick, add a splash of water.
- Toss the cooked pasta in the shiitake cream sauce and serve hot.