Whole grain penne with vodka "cream" sauce
2 tbs. extra virgin olive oil
2 cups rinsed, chopped wild mushrooms (e.g. shitakes or chanterelle are wonderful, but portabella or even button will do)
4-5 cloves garlic, minced
1 26 oz. box Pomi strained tomatoes (Pomi is available at Whole Foods, Fresh Market and some other major supermarket chains- alternatively you can use fresh tomatoes, cored, but watch out for canned goods)
1/2 tsp. crushed red pepper
1/14 cups washed, minced parsley
2 cups shucked peas (frozen will work too)
1/2 cup vodka (vodka can be omitted and recipe is still delicious)
1 1/2 cups cashew milk (recipe follows)
salt and pepper
1 box whole grain pasta (cooked according to package directions)
1 leek, rinsed and sliced (optional, for garnish)
To make cashew milk: put raw cashews in blender. Add enough water to cover cashews. Blend until mixture is consistency of cream, adding more water or more cashews as necessary.
To prepare leek garnish: Sautee leek in 1 tbs. extra virgin olive oil over medium heat until browned and slightly crispy.
To make sauce: Sautee mushrooms in oil over medium heat until tender and slightly browned. Add in garlic and stir occasionally, being careful not to burn garlic. When garlic is slightly browned, add in tomatoes, then stir in crushed red pepper and one cup parsley (reserving 1/4 cup for garnish). Simmer, covered, for 10-15 minutes, stirring occasionally. Add peas. Return to simmer for another 2-3 minutes (if using frozen peas, cook as long as package indicates). Add vodka and return sauce to boil. Then reduce, cover, and simmer for 2 minutes. Add cashew milk. Stir. Add salt and black pepper to taste.
Serve over pasta. Garnish with parsley and leeks. Serve with something organic and green. Enjoy.