Loaded with the savory flavor of sautéed mushrooms, onions and carrots, this quick and easy Vegan Fricasse dish is a remake of the classic Italian dish, minus the guilt and heaviness of traditional sauce. Put this sauce over pasta, riced cauliflower, or your favorite grain dish for some serious flavor.
I love myself a savory Italian dish, who doesn’t? What I don’t love is how I usually feel after eating one; the heaviness and unhealthfulness of the cream sauces trigger immediate inflammation and regret . The mission: to figure out a healthy way to make a delicious and easy Fricasse while balancing healthy ingredients and flavor. The good news: this versatile dish will please your boujee dinner party guests, your mother in law, and your children alike. The bad news: there is none.
I love mushrooms. If you’ve ever been lucky enough (ahem, or unlucky enough) to hear me ranting and raving about food, I have certainly spent some time raving about the magical powers of mushrooms. Just 1/4 cup of mushrooms per day is sufficient in helping your body dramatically reduce your chances of gaining weight and getting cancer. Why? Because they are Angiogenesis Inhibitors, and this amazing class of food staves off the growth of new blood vessels. Why in your adult life might you grow additional blood vessels? Well, to grow fat or cancer, of course. They are also known to block the future growth of current cancerous tumors by starving them. Want to learn more about cancer preventative foods? Check out this article by Dr. Furhman.
Anyway, back to the task at hand. This ridiculously delicious Tagliatelle with Mushroom Fricasse is just as tasty as it is healthy. Have a gluten sensitivity or celiac? Use your favorite gluten free pasta noodles. Want to 10x the health of this dish? Put the Fricasse over lentil pasta and make this a protein and fiber packed dish. Want to make this a low calorie treat? Put it over cauliflower rice! Either way, I know you will love it.
Tagliatelle with Vegan Mushroom Fricasse
- 16 oz tagliatelle pasta fettuccini also works! Gluten free substitute if needed.
- 1 sweet onion, diced
- 1 tbsp minced garlic
- 2 cups mushooms, sliced I used crimini
- 3 large carrots, peeled and chopped
- 1 cup dry white wine
- 4 tbsp all purpose flour gluten free if needed
- 1 can full fat coconut milk
- 3/4 cup vegetable stock
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/2 tsp sage
- 1 tsp salt
- 1/2 tsp pepper
- Set a large pot of water to boil and cook the pasta per package instructions. Strain and set aside.
- Chop the onions, mince the garlic, slice the mushrooms and chop the carrots. Set aside.
- In a large saucepan, add a cooking oil and sauté the chopped onions for 3 minutes. Next, add the minced garlic, sliced mushrooms, and chopped carrots. Cook for another 3 minutes, stirring frequently
- Add the dry white wine and bring to a boil. Reduce the heat to a simmer and add the flour, coconut milk, and vegetable stock. Simmer for an additional 5 minutes until the sauce thickens, stirring frequently.
- Add the spices once again stir to combine. Let simmer for an additional 1 to 2 minutes and remove from heat.
- Serve warm over the pasta and enjoy!