Red-Wine Spaghetti with Mushrooms and Parsley-Pesto

Red Wine Spaghetti

Pasta drowning in red wine.  What is more Valentine’s Day than that?

I never thought to cook pasta in wine until I saw a recipe in Food & Wine magazine that featured this cooking technique.  It gives the pasta such a unique flavor and pairs well with garlic and parsley.  It is a great alternative to tomato sauce or dairy-based sauces.  Not only is it dairy-free but it is also gluten-free.  I used quinoa pasta made from half quinoa flour and half white rice flour and it worked great but any gluten-free pasta will do.

This dish is simple:

  1. Boil pasta in red wine (and water)
  2. Make pesto sauce while cooking
  3. Bring it all together and saute with mushrooms
  4. Serve!

Red Wine Pasta with Mushrooms

It is 100% vegan, soy-free and nut-free so works great for anyone with food sensitives or food allergies.  I used raw pepitas (pumpkin seeds) to add some texture to the parsley pesto and they worked great.  I’m sure any seed or nut would work though.  I have tried it with walnuts too and had great success.

If you give this recipe a try, please let me know in the comments below what you think!  And don’t forget to take a picture and tag it #eatingbyelaine on Instagram.  I’d love to see what you come up with.  Happy Valentine’s Day, friends!

Red Wine Pasta

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Red-Wine Spaghetti with Mushrooms and Parsley Pesto


  • Author: EatingbyElaine.com
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 2 1x

Description

Gluten-free, dairy-free, vegan, soy-free and nut-free


Scale

Ingredients

  • 8 ounces of gluten-free spaghetti (I used quinoa pasta)
  • 5 cups water
  • 3 1/4 cups red wine (3 cups for boiling pasta plus 1/4 cup for sautéing)
  • 1/4 cup extra virgin olive oil
  • 1/2 cup fresh parsley
  • 4 cloves garlic
  • 1/4 cup raw pepitas (or any raw nut or seed)
  • 1/2 teaspoon salt (plus more to taste)
  • 1/2 teaspoon pepper (plus more to taste)
  • 1/2 teaspoon onion powder (plus more to taste)
  • 1/4 teaspoon red pepper flakes (plus more to taste)
  • 2 tablespoons vegan butter
  • 2 cups white button mushrooms, sliced
  • Garnish: 2 green onions (thinly sliced) and additional parsley

Instructions

  1. In a large pot bring 5 cups of water and 3 cups of red wine to a rolling boil on high heat. Add a pinch of salt. Add spaghetti and cook according to package instructions.
  2. While pasta cooks, prepare the parsley pesto. Add oil, parsley, garlic, pepitas, salt, pepper, onion powder and red pepper flakes to a mini food processor and pulse until a chunky pesto is formed. Set aside.
  3. Before draining, reserve 1/4 cup of the cooking liquid. Drain and return the pasta to the pot. Pour in the reserved cooking liquid and the additional 1/4 cup red wine into the pot and simmer on low heat. Add mushrooms and butter and stir frequently for about 5 minutes until mushrooms are mostly cooked. Just before serving stir in all the pesto and stir so the noodles and mushrooms are fully coated. Taste and adjust seasonings as desired.
  4. Divide into two bowls and garnish with additional parsley and sliced green onions. Best enjoyed immediately.

  • Category: Pasta

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