I was skeptical of brown-rice pasta at first. I thought it would be pasty and have that ‘health-food’ taste. To my suprise, this vegan recipe came
out so delish that I had to go back and make seconds! The pasta was firm and plump and could fool any Italian! For the sauce, I incorporated a new product that a friend gave to me as a gift. Leahey Gardens Cheese Flavored Sauce Mix. Wow! This stuff is the cheesiest sauce mix I’ve ever tried. The mix does contain wheat, so if you are going the way of the gluten-free, just use nutritional yeast instead.
WHAT YOU’LL NEED (serves 2)
- 2 cups brown rice pasta
- 8 shiitake mushrooms, chopped
- 1 large or 2 small shallots, sliced
- 1 tbs tahini
- 1 tbs olive oil
- 3 tbs Leahey mix, or nutritional yeast
- 1/4 cup unsweetened plain rice milk
- Salt & Pepper to taste
- 1 tbs Parma
DIRECTIONS:
- Bring the pot of water to a boil, then add the pasta
- Let pasta boil for about 8 – 10 minutes
- Meanwhile, in a saucepan, sautee the shiitakes and shallots in the tahini, and olive oil.
- Once the mushroom and shallots begin to brown, pour in the rice milk, and Leahey mix (or Nutritional yeast).
- Strain the pasta, and mix everything together!
- Top with some Parma ! Yum.
Looks very tasty…thanks for the recipe
Um, looks great. Can’t wait to try! Dan Howitt, New York.
Dan Howitt
hi! I really love your blog
congratulations!
greetings
[...] 7. Brown Rice Fusilloni with Cheesy Shiitakes from The Discerning Brute [...]
YAY! you loved the leahey foods cheese sauce! glad you feel as passionately about it as i do–means you passed one of my coolness tests. you’ll only pass the other one if you get back to me about 4CV this wknd!
p.s. i too am a massive fan of brown rice pasta–joya brand, yes? their spaghetti and fettuccine are fab, too. i’ll supply you with a wickedly heavenly mushroom sauce recipe that goes beautifully on the fettuccine.