Creamy Bow Tie Pasta with Mushrooms and Dried Tomatoes
In the original version of this simple but elegant dish of bowtie pasta, mushrooms, and dried tomatoes, the ingredients are enveloped in a rich cream sauce. I’ve streamlined and veganized it by making a creamy sauce of low-fat white beans instead. Serve with a colorful salad and fresh crusty bread. Photos by Hannah Kaminsky.
- 12 ounces farfalle (bowtie pasta), whole-grain if desired
- 1 1/2 cups cooked or one 15- to 16-ounce can drained
and rinsed cannellini (large white beans)
- 3/4 cup unsweetened nondairy milk (such as rice or almond milk)
- 1 tablespoon extra-virgin olive oil
- 3 to 4 cloves garlic, minced
- 1/4 cup dry white wine
- 8 ounces baby bella or crimini mushrooms, sliced
- 1/2 cup sun-dried tomatoes (oil-cured or not, as preferred), cut into strips
- Salt and freshly ground pepper to taste
- Minced fresh parsley for garnish
- Vegan Parmesan cheese, optional
Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
Meanwhile, combine the beans and rice milk in a food processor. Process until very smoothly pureed. Set aside until needed.
Heat the oil in a medium saucepan. Add the garlic and sauté over low heat until golden. Add the wine and mushrooms and cook over medium heat, covered, until the mushrooms are done, about 5 minutes.
Stir in the dried tomatoes and the bean puree. Slowly bring to a simmer, then cover and simmer gently for 5 minutes.
Combine the pasta with the bean sauce in a large serving container and toss gently until well combined. Season to with salt and pepper and toss again. Serve at once.
Sprinkle the top of each serving with a little parsley, and pass around some Vegan Parmesan Cheese for topping if desired.