Penne With Tofu Porcini Mushroom And Swiss Chard Recipe 455

Steps:

• Mascarpone Cheese : 7 oz raw cashew nuts, pre-soaked - or if using a high speed blender just rinse before processing 1 tsp nutritional yeast 2 tsp vanilla extract 2 Tbsp maple syrup or agave ½ cup cold water THICKENER INGREDIENTS 1½ tsp agar powder mix well with ½ cup boiling water Pasta: Boil the broth and mushrooms over medium-high heat in a small saucepan. Turn off the heat and allow the mushrooms to soften in the liquid, about 20 minutes. Remove the mushrooms and coarsely chop. Bring a large pot of salted water to a boil over high heat. Cook the pasta until tender but still firm to the bite, stirring occasionally. Drain and reserve about 1 cup pasta water. Heat the oil over medium-high heat in a large nonstick saute pan. Add the shallots, garlic, mushrooms, salt and pepper. Cook until the shallots are soft, about 3 minutes. Pour in wine (as much as you like) Add the chard in batches and cook until wilted, about 7 minutes. More salt and pepper. Remove the pan from the heat and add the mascarpone cheese. Stir until the mixture is smooth and creamy. Add the mushroom mixture, chicken and reserved pasta water if necessary. Toss until all the ingredients are coated and serve.

Steps:

• Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until onion is translucent and mushrooms soften, about 5 minutes. Stir in Swiss chard, red pepper, oregano, basil, salt, and black pepper. Cook until Swiss chard is wilted, about 3 minutes. Stir in white wine; cook until Swiss chard is tender, 3 to 4 minutes more.

Steps:

• Fill a 4-quart kettle three-fourths full with salted water and bring to a boil for pasta.
• Chop Swiss chard into 1/4-inch-wide pieces and finely chop separately red pepper flakes and onion. In a 12-inch heavy skillet cook onion in butter over moderate heat, stirring occasionally, until golden brown, about 5 minutes. Add Swiss chard and cook, stirring, 15 minutes, or until tender.
• While Swiss chard mixture is cooking, cook pasta in boiling water until al dente and drain in a colander. Add pasta to Swiss chard mixture with red pepper flakes, cream, and nutmeg and cook, stirring, 1 minute. Remove skillet from heat and stir in Parmesan and salt and pepper to taste.

Steps:

• Fill a 5-quart stock pot 3/4 full with salted water and bring to a boil for pasta. Pre-heat a 3-quart stock pot over medium heat and add olive oil, shallots and prosciutto. Stir with a wooden spoon and cook 2-3 minutes until shallots are translucent. Deglaze pot with red wine and reduce by half. Squeeze excess wine out of porcini mushrooms and add to red wine reduction. Add tomatoes and bring to a boil. Season with salt and pepper and add cream, stirring to incorporate. Bring to a boil and reduce heat to low, stirring occasionally.
• Add pasta to boiling water and cook al dente. Drain and return to pot. Add sauce, cheese and basil and mix well. Serve immediately and sprinkle with more cheese as preferred.
• Suggested wine: 2000 Frescobaldi/Mondavi Lucente
• (blend of Cabernet, Merlot and Sangiovese).

Steps:

• FOR TOFU:.
• Preheat oven to 450°F.
• Combine soy sauce or tamari and sesame oil in a medium bowl.
• Stir cubed tofu into mixture and toss to coat. Marinate at least 20 minutes, up to 2 hours.
• Spread tofu in a single layer in a baking dish. Bake 25 minutes, or until golden brown all over, tossing with spatula halfway through cook time.
• Let tofu cool, up to 24 hours.
• FOR PENNE AND VEGGIES:.
• Bring a large pot of salted water to boil for the pasta.
• Heat olive oil in a large skillet over medium heat. Add red pepper and saute until tender (about 5 minutes).
• Stir in garlic and red pepper flakes and cook for 2 minutes, stirring often.
• Add spinach, vegetable stock and salt and cover pan. Cook about 2 minutes, until spinach is wilted but still bright green.
• Uncover, stir in tofu and continue to cook on low heat, stirring often, while the penne cooks.
• Drain pasta and stir in tofu and veggies.
• Top with grated parmesan if desired.

Steps:

• Rinse the Swiss chard and chop it fine.
• Heat the oil in a large skillet. Add the onion and saute until tender. Stir in the garlic and prosciutto. Saute briefly, then add the tomatoes. Cook until they soften. Add the Swiss chard and continue cooking over medium heat, stirring, until the Swiss chard is nearly tender. Season to taste with salt and pepper.
• While the swiss chard is cooking, bring a large pot of salted water to a boil for the penne. Cook the penne until al dente, about seven minutes. Drain.
• Transfer the penne to a warm bowl, add the Swiss-chard mixture and toss to combine the ingredients. Serve with grated Parmesan cheese.