Serve over noodles sprinkled with nutritional yeast.
TIP – Take all the time called for in the recipe… this builds flavour body.
TIP – A solid alcohol-free option for dry white wine is white wine vinegar. Since it’s made from white wine, it’ll have some of the intended flavours only more acidic. Dilute it by mixing equal amounts water to white wine vinegar to compensate.
TIP – For vegan, use ground round of preference or cooked brown lentils.
Tip – I use porcini powder like a spice and a little goes a long way. Just grind dried porcini mushrooms in your coffee grinder and sift. Use the larger bits in sauces and bottle the powder for sprinkling.
TIP – Nutritional yeast is an inactive yeast that’s a favourite amongst vegans because it’s a source of Vitamin B-12 and has a unique umami flavour that’s similar to parmesan cheese when added to foods. It’s gluten free plus high in protein and fibre!
TIP – Be mindful of three subtle differences for successful cooking of gluten free pasta:
- Stir every 30 seconds in the first 3 minutes of simmering: noodles stick together easier because they contain more starch.
- Cook to exactly al dente: pasta will fall apart if it’s over cooked.
- Do not let sit in colander: the carry over cooking will leave you with a ball of mush.