Valentine’s Menu Course 2: Homemade Pasta with Mushrooms and Spinach

If you missed the Valentine’s Menu Course 1: Arugula Salad

Here’s the second course of my Valentine’s Menu: Homemade Pasta!  What is better than homemade pasta?  When I think of homemade pasta I think of my Mom, and special occasions, and happiness!  I’m using my Mom’s recipe below which contains eggs.  If you want a vegan pasta recipe, there’s a great one here.  The original recipe is half white/half wheat flour.  I switched it up and put in some semolina.  There should be 3 1/2 cups total of whatever flours you choose.  For a special Valentine’s treat, I’m pairing the fresh pasta with a quick vegan alfredo sauce and adding mushrooms, spinach, pine nuts and truffle oil.

4 eggs

4 + TBS water

1 tsp salt

1 cup and 3/4 cup of wheat flour

3/4 cup white flour

1 cup semolina flour

Extra flour

Cornmeal

2 TBS + earth balance vegan butter

1 cup almond milk

2 cups fresh spinach, chopped

1 cup mushrooms, chopped

1 clove garlic, minced

Salt, pepper & nutmeg

EVOO (extra virgin olive oil)

Toasted pine nuts (heat pine nuts in dry pan over low for a couple minutes)

Truffle oil

Optional: parmesan, veggie parm, red pepper flakes

In a stand mixer, combine the eggs, salt and 4 TBS of the water.  Once combined, put on the dough-hook and blend in the flour.  Add more water if the dough is dry & not sticking together.  Use the stand mixer to knead the dough, stopping to push down the walls of the bowl as needed.  Continue until the dough forms a big ball.  Cover the dough and let set for at least 30 minutes.  The ladies in my family put the dough on a floured cutting board and then cover with the mixing bowl.

Next, flour your work surface and prep some sheet pans by spreading on some cornmeal.  Flour your pasta machine as well.  Cut the dough balls in chunks, and flour well.  Put the dough through the thick marker, and then through the thin marker.  Some machines are opposite in numbers, but for mine I used 5, then again on 3.  Next put the dough through the pasta setting in either spaghetti or fettucine.  Place the pasta gently on the cornmeal covered sheet pans.  If freezing, place gently in freezer bags with cornmeal, or in a flat box.

To cook the pasta, boil some water and add a little olive oil.  Drop the pasta & cook for about 5 minutes.

While the water boils, heat a small pan with earth balance (or olive oil) and saute the mushrooms, spinach and garlic until softened.  Season with salt, pepper & a pinch of nutmeg and set aside.

Heat another small pan with 2 TBS earth balance and mix in 2 TBS flour.  Cook for a couple minutes then whisk in 1 cup almond milk, stirring constantly.  Cook until the liquid thickens, and season with salt, pepper & a sprinkle of nutmeg then turn off the heat.  Add some pasta water if it starts getting too thick.

When the pasta is done, drop directly in the sauce to mix.  Gently stir in the veggies.  Serve with a sprinkle of toasted pine nuts on top and a drizzle of truffle oil.  Other options: parmesan cheese or veggie parmesan and red pepper flakes.