It was the night before Christmas and my mom and I were settling in to plan a vegetarian and gluten-free entreé option for me (the only vegetarian in the family) and a possible side for everyone else at Christmas dinner. We had meant to do planning long before then…but we both lead very busy lives and we had a lot of other stuff to do when I flew into town for the holidays.
So, the night before the big day, we found ourselves at Earth Fare in Birmingham, Alabama…picking up the necessities for the recipe we finally decided on. The original recipe was from Manifest Vegan, and it involved the use of maitake mushrooms. But…only my mom and I like mushrooms in the family, so we put our heads together to come up with a replacement. Our solution: zucchini.
That settled, we hit up the grocery store and purchased all the necessary items, including RP’s Fresh Gluten-Free Fettuccine noodles. I fell in love with RP’s fresh gluten-free pasta very recently and no other pasta would do for Christmas. With the ingredients purchased…we were ready to start cooking up a variation of this vegan pasta dish for Christmas. And we did just that on Christmas morning…and finished up in enough time to pack up everything and head to my sister’s house.
Recipe: Gluten-Free Zucchini Fettuccine in a Vegan Cream Sauce
Time: Prep 20 minutes; Cook 30 minutes
- 16 ounces, brown rice fettuccine style pasta (I used RP’s Gluten Free Fettuccine)
- 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 zucchini, chopped
- 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. Douse pasta with 3 tablespoons olive oil and then add sea salt.
In large pan, combine leeks, thyme, garlic, cinnamon, zucchini, 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.
The pasta was quite a popular dish at Christmas dinner. No one even knew it was vegan and gluten-free…except for the fact that I could eat it. LOVE that. And everyone tried it…and loved it. Let me tell you…the item that really makes this dish pop is that addition of cinnamon. It was amazing. I can’t wait to make this again.
Go ahead and try it. And if you love mushrooms like me…go ahead and keep the maitake mushrooms. When I make this at home for myself and my roommate…I’ll do it with the mushrooms. Mmmm…I kind of want this for dinner this week now…