For the Halloween party last weekend, along with the pretzels and cupcakes I was also planning on making a spiderweb guacamole. Needless to say, this did not happen and I was stuck with 3 overripe avocados that I wasn’t quite sure what to do with. I know a lot of people looooove guacamoles and are perfectly happy eating them spread on some toast, but I am not one of those people. I like them; I just like a little extra flava.
I got all
ambitious bored the other night and started cleaning out the pantry and in the process got distracted by some of my older cookbooks. I found the Australian Women’s Weekly Pasta cookbook, one that P had given me way back before I had any clue how to cook. I remember looking through the book when he gave it to me, not knowing what any of the ingredients were but enjoying all the purdy pictures. I figured I’ve had enough experience now with cooking that this book would seem a hell of lot less intimidating then what it used to but there are still some weird ass ingredients that I have never heard of. Borlotti beans? Laksa paste? Baby rocket leaves? Huh? Are these some kind of strange Australian ingredients my little ol’ Canadian eyes have never seen? Either way, I decided to avoid those ones and go for something a tad more familiar.
For someone who’s not a huge fan of mushrooms I’m a little surprised I picked a mushroom based pasta dish but it twas good. I started out by sauteing some smoked tofu and as we know, smoked tofu makes everything better! I had a couple packs of dried mixed mushrooms, so I rehydrated them, chopped em up and threw em in the pan. I really wish I used all fresh mushrooms but these worked ok. Add some broth, wine and instead of the cream, avocados! They definitely don’t leave you with the prettiest looking dish, unless your into that concrete grey colour, but it totally brings the creamy factor. Besides, once you add in all the other ingredients you barely notice that the colour of your pasta is all kinds of weird, all you notice is the mushroomy, creamy, yumminess.
Pasta with Mushroom, Avocado and Walnut Sauce
Makes 4 to 6 servings
Adapted from Australian Women’s Weekly Pasta
- 350g pasta (rigatoni, penne, spaghetti, etc.)
- 1 tablespoons olive oil
- 210g pkg smoked tofu, cut Into 1/2-inch pieces
- 3 cloves garlic, minced
- 1/4 cup shallots, minced
- 300g (about 3 cups) mixed mushrooms, thinly sliced
- 1 teaspoon dried oregano
- 1/2 cup vegetable broth
- 1/2 cup dry white wine
- 2 avocados, pitted, meat removed and pureed
- 3/4 cup walnuts, toasted
- 1/4 cup fresh parsley, minced
- 1/2 cup vegan parmesan, store bought or homemade
- salt and pepper, to taste
- extra parsley and parmesan, for garnish
Cook pasta according to package directions.
In a large skillet, heat olive oil over medium-high heat. Add smoked tofu and cook until sides begin to brown. Remove from pan and set aside.
Over medium heat, add shallots and garlic to pan, cook for 1 to 2 minutes then add mushrooms. Saute mushrooms until then begin to turn golden brown, about 6 to 8 minutes.Add oregano and saute for one minute more.
Pour in broth and wine. Cook over medium heat for several minutes, or until the liquid is reduced by more then half.
Remove from heat and stir in pureed avocados. Add walnuts, parsley, parmesan and mix into sauce.
Add cooked pasta and tofu to the pan and toss with tongs, season with salt and pepper.
Serve pasta with additional parsley and parmesan.