About the Dish

4 ounces Whole Wheat Penne Pasta
1 1/2 ounces Green Onion
3 cloves Garlic
10 ounces Mixed Mushrooms
1 teaspoon Bragg Liquid Aminos
1 teaspoon Smoked Paprika
4 ounces Salad Tomatoes
1 Avocado
2 ounces Spicy Greens
4 sprigs Parsley
2 tablespoons Vegan Pecan 'Cheese'
Per Serving
Calories 520
Total Fat 24 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 750 mg
Total Carbohydrates 66 g
Dietary Fiber 19 g
Sugar 11 g
Protein 18 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

Cream Ale

Cream ales are an oft-overlooked style of beer. Brewed to be mild with a soft mouthfeel they are great for those who don't love beer, but are often maligned by those seeking a more significant experience. We like them because they let food shine and offer no flavor clash to get in the way of the smoky-garlic flavor of this pasta dish. Here, we suggest Hardywood Park Cream Ale.

Hardywood Park Cream Ale, Richmond, Virginia

Chardonnay - Chablis, France

The citrusy and stony notes of Chablis find favor with the garlicky and foresty-rich flavors of the mushrooms. Garlic also has affinity for lemony flavors; the two can be seen together in many dishes. Chablis has the acid structure to match tomatoes, and provide contrast to the creamy texture of the avocados.

Domaine Laroche ‘Saint Martin,’ Chablis, France

METHOD

1
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
2
MISE EN PLACE • Discard mushroom stems. Thinly slice caps. • Halve tomatoes lengthwise. • Finely chop green onion, keeping white and green parts separate. • Peel and chop garlic. • Pick and chop parsley. • Discard any tough greens stems.
3
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 7-8 minutes. • Reserve 1/2 cup cooking liquid. • Drain pasta. Return to pot.
4
While pasta cooks: • Place a skillet over medium-high heat, Add 2 teaspoons cooking oil. When oil is hot, add onion whites and garlic. Cook, stirring, until fragrant, about 1 minute. • Add mushrooms in a single layer. Cook without disturbing until lightly browned on bottom, 1-2 minutes. • Cook, tossing often, until mushrooms are tender and shiny, about 1 minute.
5
Add 2 tablespoons water, liquid aminos, paprika and 1/4 teaspoon kosher salt. Cook, stirring, until mushrooms are coated in seasoning, about 1 minute.
6
Add tomato. Toss well.
7
• Halve avocado. Discard pit, and scoop out flesh. • Cut flesh into chunks or slices.
8
• To pasta, add spicy greens, tomato-mushroom mixture, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. Toss to wilt greens. • Stir in onion greens, half of parsley and about 1/4 cup reserved cooking liquid. • Adjust consistency as desired with remaining cooking liquid.
9
• Divide pasta between 2 bowls or plate. • Top with avocado. • Garnish with vegan pecan ‘cheese’ and remaining parsley. Enjoy!

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