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:
- Boil pasta in red wine (and water)
- Make pesto sauce while cooking
- Bring it all together and saute 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!
Gluten-free, dairy-free, vegan, soy-free and nut-free
- 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
- 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.
- 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.
- 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.
- Divide into two bowls and garnish with additional parsley and sliced green onions. Best enjoyed immediately.
- Category: Pasta