This is an easy pasta recipe with an unexpected touch of cinnamon– which highlights the subtle woodsy flavor of the Maittake mushrooms featured in this dish. I recommend seeking out Tinkyada brand gluten-free pasta (or any good quality wheat pasta if you’re not gluten intolerant) because of my experience with reliably good taste and texture from this brand as well as the wide variety of pastas Tinkyada offers… including fettuccine style noodles.
You can find Maitake, or Hen of the Woods mushrooms at specialty or Asian markets, but if you cannot locate them, oyster mushrooms would also work well here.
Maitake Fettuccine in Cream Sauce ~ Vegan and Gluten-Free
serves 8
16 ounces, brown rice fettuccine style pasta
3 1/2 tablespoons olive oil, divided
1 teaspoon sea salt
2 leeks, cleaned and sliced
1 tablespoon fresh thyme
3 cloves garlic, minced
1 stick cinnamon or 1 teaspoon cinnamon powder
10 ounces maitake mushrooms (Hen of the Woods)
3 finely diced carrots
3/4 cup white wine
1 1/2 cups full fat coconut milk
1 cup (salted) vegetable broth
2 tablespoons superfine brown rice flour
Chopped chives for garnish
Salt to taste
Cook the pasta according to package directions and rinse briefly under cold water to remove any starchy coating. Douse pasta with 3 tablespoons olive oil and then add sea salt.
In large pan, combine leeks, thyme, garlic, cinnamon, maittake mushrooms, and carrots with 1/2 teaspoon olive oil and sauté until golden on edges. Add the white wine and cook over medium low heat until much of the liquid has dissolved. Stir in coconut milk and vegetable broth and let cook over medium heat until slightly reduced, about 10 minutes. Stir often to prevent scorching.
Whisk in 2 tablespoons superfine brown rice flour and let cook until thickened, stirring often with a spoon, about 7 minutes. Combine with pasta and salt to taste, if needed. Top with fresh chives before serving.
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Yum!! Way to make the classic (yummy) heart attack on a plate a bit better!!
I didn’t know hen of the woods also was called maitake. I wish they were available here. I once had them at a vegan restaurant and when I asked where they got them, they said they harvested them in the woods! I think I need to go back and ask them where! Beautiful looking pasta, by the way.
This looks delicious! I haven’t been able to find Hen of the Woods mushrooms here, but if I do, this is on my to do list for sure.
I’ve got to make this! So fresh and easy!
This recipe looks so yummy… and easy. I love your blog and just wanted to let you know that I nominated you for the Versatile Award. Here’s the link:
http://veggievinyasa.com/2012/05/09/the-versatile-blogger-award/
Have a great day!
~ Angela
Fettucine. Come to momma! Your pictures always make me drool. Yummo.
I will have to try this! I am still looking for that perfect dairy-free cream sauce alternative! This looks delicious!
this looks amazingly delicious!
Can’t wait to try this recipe! I also make a creamy sauce with coconut milk, but thicken it with nutritional yeast rather than flour. Gives is a hint of cheesy flavor!
I just made this with a combination of shitake and cremini mushrooms, and wow! It’s absolutely amazing. Thanks so much for the post!
Wow! This sounds amazing! I want this now! : )
Oh my, this looks fabulous. I haven’t had such creamy pasta in ages. Do you think it would work well with dried shrooms?
I do, actually! Just a quick soak in boiling water and drained should do the trick, or even ground as a powder and added in to the sauce would be delicious… :)
This looks so divine and decadent. I can’t wait to try it! I think it may even win over some omnivores I have to feed :)
Is there a coconut flavour in the finished dish?
I don’t think so… it lends a comforting flavor to the dish, almost buttery, rather than coconutty.
<3 allyson