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Good morning, dear friends! Today I am very happy for two good reasons! First the recipe I am posting is out of this world and second the great giveaway in collaboration with my favourite e-shop Biosophy! It is a great e-shop with a vast variety of high quality products (groceries, drinks, superfoods, personal and home care products etc) ideal gor vegans/vegetarians or healthy foodies. Without exaggeration all products that I have tried from Biosophy (including some used in this recipe) are awesome! A lucky guy/lady will win a gift card worth 60 euro! He/she can pick the products he wants or Biosophy will make the choice for him/her. To enter the giveaway you have to like The Veggie Sisters and Arigata Publishing facebook page, share the post and leave a comment on this post here or on facebook and instagram. The giveaway expires on Monday the 12th of December at midnight and will be announced on the post of 14th of December. Good luck everyone!
Let’s cook an amazing dish ideal for the festive Christmas dinner! We are making penne with a rich creamy sauce made with caramelized onions, shiitake mushrooms, herbs and soy cream. I won’t tell you much about it. All I’m gonna say is that when my hubby tried it he said with a big smile on his face: this is a feast of flavours! And he is an objective judge! He always speaks his mind and is unbiased! So you have to try this one! It is one of the most delicious pasta dishes I have ever made! Kisses and hugs, guys! Happy new week everyone!
Ingredients (serves 3-4):
500 gr. wholegrain penne Iris
30 gr. Shiitake dried mushrooms Clearspring
2 (250 gr.) onions, thinly sliced
500 ml Soya cream for cooking Bjorg
2 Tbsp Rawmesan Herbs & Spices Gopal’s
1 tsp garlic powder
4 Tbsp olive oil
3 Tbsp raw almonds
4 Tbsp parsley/thyme
1 cup white wine
fine sea salt with herbs Le Guerandais
Soak mushrooms in wine overnight. The other day drain them and keep 1/3 of the cup of wine. Finely chop them. In a non sticking pan heat one Tbsp olive oil and saute onions for about 10-15 minutes until tender and translucent. Season with salt and pepper and remove from heat. Put the onions in a dish and in the same pan heat one more Tbsp of olive oil and saute mushrooms. Pour the wine. When it evaporates, season with salt and pepper. Add thyme, parsley and garlic powder and cook on medium heat for 10 more minutes. In the meantime cook penne according to package instructions. Place onions in a blender, pour 2 Tbsp olive oil and pulse until creamy. Transfer them in the pan with the mushrooms, pour soy cream and nutritional yeast and stir until well combined. Cook until the sauce comes to a boil. Drain penne and put them in the pan. Stir until they are well coated by the sauce. Serve immediately and top with fin;ey ground almonds and parsley. Enjoy!