Really this pasta was just an excuse to cook with grains of paradise. I can’t say that it actually tastes of paradise (it was okay) but I also got to put some alliteration in the title.
- 1 clove minced garlic
- 100 grams mushrooms (I used chanterelles), sliced
- 1 bell pepper or romano pepper, thinly sliced
- two handfuls of leafy green vegetables (I used one baby bok choy)
- 1/4 teaspoon red chilli flakes
- 1/2 teaspoon fresh ground grains of paradise, or black pepper
- 2 tablespoons oil
- 200 ml vegan white wine
- 200 grams egg-free pasta
- 6 tablespoons cream substitute (I used oat cream)
- 2 tablespoons fresh chopped parsley (optional)
- salt to taste
Set a pot of salted water to boil, for the pasta. When the water comes to a boil, cook the pasta according to the instructions on the package.
While the water is heating, heat the oil in a frying pan over medium heat. Add the garlic and red pepper flakes and cook for half a minute. Add the sweet red pepper and mushrooms. Cook for a few minutes, stirring frequently.
Add the wine to the mushroom mixture. If the leafy green vegetable has firm stalks (like bok choy), add it as well. If it is entirely soft (like spinach), add it after five minutes. Simmer the mushroom mixture until the liquid is completely evaporated.
Drain the pasta and add it to the mushroom mixture, along with the cream substitute. Add the fresh ground grains of paradise or black pepper. Season to taste with salt. Stir until the cream is absorbed. Garnish with parsley.
Serves two when accompanied by a salad.