If you looked in my pantry, you would probably think that I am preparing for a long winter storm. I have at least 2 cabinets and a few drawers filled with tea, at least 6 pounds of pasta, jars of dried beans and grains, an 8pd bag of potatoes, and other items that I consider essential. Pasta is something that I always have on hand. It's filling, cheap (if you buy the right kind), quick, and you can easily dress it up or down. For those of you with intestinal troubles, like me, pasta is also a great bland food for when you're not feeling so great.
Since I was a kid, noodles with butter and salt has been one of my comfort foods. A few weeks ago, I had a thought: why not try tamari and vegan butter? I tried it over some GF soba noodles and was floored. The combo of umami tamari and rich vegan butter was more than a success, so now I'm hooked. Last night I took the time to fancy it up a little by adding mushrooms and green onions. I'm not sure why I'm calling it Midnight Express Mushroom pasta, but let's just roll with it. It's quick, cheap, and damn delicious! Make it as rich as you want it to be, just don't use too much tamari or it will be too salty.
Midnight Express Mushroom Pasta
- 1 pd GF pasta or soba noodles (I recommend soba)
- 3-4 cups thinly sliced cremini or shiitake mushrooms
- 2 TBS vegan butter, divided (do not substitute this with oil), plus more for serving
- pinch of salt
- 1/2 bunch of green onions, thinly sliced diagonally (you could use a whole bunch)
- 1.5 TBS GF soy sauce (tamari), plus more for serving
- Bring a large pot of water to a boil and cook your noodles according to package directions. Note that soba noodles are cooked differently than pasta. When finished, drain and rinse and return to your pasta pot.
- Heat a small or medium sized skillet on medium heat. Add 1 TBS vegan butter and swirl it around the pan until melted. Add the mushrooms, a tiny pinch of salt, and stir. Cook mushrooms until buttery and soft, about 10 or more minutes. They should be wonderfully browned and almost caramelized.
- Add the green onions and cook, stirring frequently, until the onions become lightly browned, about 1-2 minutes. Add the last 1 TBS of vegan butter and 1.5 TBS of tamari. Stir well and let cook for about 30 seconds, letting a thick sauce form. Immediately pour over the pasta.
- Stir the mushroom mix into the pasta evenly. Taste for vegan butter and tamari, but do not add salt because that's what the soy sauce is for! I added about an extra tablespoon of vegan butter and two teaspoons of soy sauce. It just depends on how rich you want it to be!