Oh you’re gonna LOVE this one! It’s winter comfort food deluxe!
That we are serious pasta lovers might not come as a surprise with one of us being Italian and the other being a huge Italian food fan. But there’s a difference between pasta and pasta. Pasta can often be a bit boring and same-same, not to mention over-cooked. How many times have I ordered a pasta outside of Italy and been served a mushy and rubbery pasta-look-alike? Yeah, I think you get my point – the pasta better be al dente or I’ll pass. 🙂
Here in Ibiza we have found a great gluten-free pasta made of brown rice that we just love. Before we’ve always used pasta made of corn but this one is even better and easier to make al dente. What’s you’re favorite gluten-free pasta made of? We’d love to hear from you in the comments!
If you’re a pasta lover just like us please just get in the kitchen and whip this one up! It’s so creamy and fulfilling and perfect for the holidays coming up. Who knew a plant-based and gluten-free pasta could be so delicious!?!
In case you don’t have any truffles, truffle paste or truffle oil (or you simply don’t like truffles) this recipe is great even without.
If you give this recipe a try, let us know by leaving a comment! And be sure to show us by taking a picture and tagging it #foodieawareness on Instagram. We love seeing what you come up with!
Baked Penne alla Boscaiola with Truffles
7 oz. / 200 g penne, gluten free or normal
7 oz. / 200 g Portobello mushroom, sliced
1 oz. / 25 g dry porcini, soaked in hot water until soft and chopped
1 spring onion, chopped fine
2 cups / 300 g frozen peas, soaked in hot water to defrost
3 tablespoons extra virgin olive oil
1 garlic clove, squeezed
1 tablespoon chopped fresh thyme
3 sage leaves
1/2 cup / 100 ml vegetable broth
1/2 cup / 100 ml white wine
1 tablespoon truffle paste or truffle oil
Salt and pepper, to taste
2 tablespoons organic sunflower oil
1 oz. / 30 g buckwheat flour
1 ¼ cup / 300 ml almond milk
1 tablespoon nutritional yeast
Ground nutmeg and salt, to taste
In a frying pan, heat the oil and add the chopped spring onion. When translucent, add garlic and sauté for 1 minute. Add sliced mushroom, stir and then add the porcini. Season with salt and sauté for a few minutes.
Add wine, let simmer for about 2 minutes and then add chopped thyme, peas and sage. Stir while cooking for another 2 minutes. Add vegetable broth, taste for salt and give a good grind of black pepper. Let simmer for about 5-7 minutes.
In a sauce pan, heat the sunflower oil. When hot, add buckwheat flour and stir for 2-3 minutes. Add almond milk and stir well. When it come to a boil, season with nutmeg and salt and let boil for a minute. Turn off the heat and stir in the nutritional yeast. Keep aside.
Preheat the oven to 350°F / 180°C and lightly grease a oven proof baking dish.
Boil the penne in salted water according to the instructions on the package but drain it 2 minutes before it’s ready (for example, if the package says 8 minutes then drain after 6 minutes).
Heat up the boscaiola sauce and add the truffle paste or truffle oil. Add the penne to the sauce and toss for a couple of minutes.
Cover the bottom of the baking dish with a little béchamel, pour in the pasta and cover with remaining béchamel. Bake in the oven for 30 minutes or until golden.