Spiced Sumac Butter Pasta |
|---|
spiced sumac butter
| ¾ | stick | |||
| 2 | tablespoons | olive oil | ||
| 3 | medium | shallots, finely chopped | ||
| ½ | teaspoon | ground ginger | ||
| ½ | teaspoon | sweet paprika | ||
| ½ | teaspoon | ground coriander | ||
| ¼ | teaspoon | ground cinnamon | ||
| ¼ | teaspoon | red chili flakes | ||
| ¼ | teaspoon | ground turmeric | ||
| ¼ | teaspoon | sumac | ||
| ¼ | teaspoon | sea salt | ||
black pepper, ground |
In a pan over medium-low heat, warm European Style Cultured Vegan Butter and olive oil.
Add to cook shallots until soft and translucent (10m).
Stir in all spices, salt, and a few crack of black pepper for 1m. Turn off heat. Set aside.
pappardelle
| 2 | servings | vegan pappardelle |
In a large pot, bring salted water to boil and cook vegan pappardelle until al dente. Drain.
mushrooms and leek
| 3 | cloves | garlic, finely diced | ||
| 1 | cup | wild mushrooms, mix of any (chanterelles, shiitake, maitake) | ||
| 1 | large | leek, thoroughly cleaned and sliced into rings | ||
| 4 | tablespoons | pine nuts, toasted |
In a pan over medium heat, warm 2T of spiced butter. Add to sauté garlic for 2m. Add wild mushrooms until lightly colored and started to release their liquids (4m).
Add to cook leek until soft (4m).
Add pappardelle. Add spiced butter until evenly coated, reserving some for beans.
Sprinkle pine nuts.
cannellini beans
| 1 | canned cannellini beans |
In a small pot, warm cannellini beans.
Mix in remaining spiced butter.
garnish
| 5 | tablespoons | chives, sliced | ||
| 5 | tablespoons | parsley, finely minced | ||
| 5 | tablespoons | mint, finely minced |
In two small bowls, place a portion of cannellini beans each.
In two plates, place a portion of pappardelle each.
Garnish all dishes with chives, parsley, and mint.