This is an easy pasta recipe with an unexpected touch of cinnamon– which highlights the subtle woodsy flavor of the Maittake mushrooms featured in this dish. I recommend seeking out Tinkyada brand gluten-free pasta (or any good quality wheat pasta if you’re not gluten intolerant) because of my experience with reliably good taste and texture from this brand as well as the wide variety of pastas Tinkyada offers… including fettuccine style noodles.
You can find Maitake, or Hen of the Woods mushrooms at specialty or Asian markets, but if you cannot locate them, oyster mushrooms would also work well here.
Maitake Fettuccine in Cream Sauce ~ Vegan and Gluten-Free
16 ounces, brown rice fettuccine style pasta
3 1/2 tablespoons olive oil, divided
1 teaspoon sea salt
2 leeks, cleaned and sliced
1 tablespoon fresh thyme
3 cloves garlic, minced
1 stick cinnamon or 1 teaspoon cinnamon powder
10 ounces maitake mushrooms (Hen of the Woods)
3 finely diced carrots
3/4 cup white wine
1 1/2 cups full fat coconut milk
1 cup (salted) vegetable broth
2 tablespoons superfine brown rice flour
Chopped chives for garnish
Salt to taste
Cook the pasta according to package directions and rinse briefly under cold water to remove any starchy coating. Douse pasta with 3 tablespoons olive oil and then add sea salt.
In large pan, combine leeks, thyme, garlic, cinnamon, maittake mushrooms, and carrots with 1/2 teaspoon olive oil and sauté until golden on edges. Add the white wine and cook over medium low heat until much of the liquid has dissolved. Stir in coconut milk and vegetable broth and let cook over medium heat until slightly reduced, about 10 minutes. Stir often to prevent scorching.
Whisk in 2 tablespoons superfine brown rice flour and let cook until thickened, stirring often with a spoon, about 7 minutes. Combine with pasta and salt to taste, if needed. Top with fresh chives before serving.