Veggie Perciatelli
I often get carried away while shopping in any store, and I do not discriminate, I love shopping in almost anywhere. I like shopping for shoes, candy, crafts, veggies, clothes, pots, paint and even glasses. But most often I am shopping in a grocery store, and I end up with a cart full of amazing looking fresh veggies. When I am strolling down the produce isle I can't get enough of what I see and I can always use one or two more.
I created this recipe because I had an abundance of vegetables, a container of Almond milk and an amazing looking Pertciatelli pasta. Which is a thick spaghetti with a hole down the middle. This is a meatless, parve, and could be Vegan dish if you leave off the grated Parmesan cheese and substitue the butter. Although it has a lot of ingredients it's a pretty simple recipe.
Sauce Ingredients:
4 tablespoons salted butter
2 cloves garlic grated
3 sprigs thyme stripped
4-5 sage leaves slivered
1/4 teaspoon red pepper flakes
1/2 cup unsweetened almond milk
salt and pepper
The Rest of the Ingredients:
1 pound Perciatelli Pasta No. 6
3 tblespoons olive oil
2 tablespoons shallots sliced thin
1 1/2 cups fresh or frozen English peas boiled for two minutes
1 cup cherry or grape tomatoes halved if they are large then quarter them
2 cups Tuscan Kale stemmed and ribboned
8 ounces baby bella mushrooms sliced
Making the Sauce
Over low heat melt the butter and add the garlic, thyme, sage and red pepper flakes. Simmer for a minute or two constantly stirring. Slowly pour in almond milk till it is incorporated with the melted butter and herbs, add salt and pepper and set aside.
Cook the Pasta
Cook the pasta in salted water about 10 minutes till cooked but still firm.The last 30 seconds add the kale , then drain the pasta and kale, keep 1/2 cup of the pasta water in case you need to add more liquid. return pasta mixed with the kale to the warm pasta pot.
Saute the Veggies
Heat the olive oil in a large saute pan, add the shallots and mushrooms cook till they are golden brown and softening up. Add the tomatoes and saute, then add the peas. Salt and pepper to taste. Add the veggies to the pasta and kale.
Mix it together
Reheat the sauce stirring it till it come to a boil. Pour over the pasta, If pasta seems to dry add some of the pasta water that you set aside. Plate and top it off with the Parmesan cheese.
Enjoy!!