**Pasta with Archiduc Sauce Recipe**
- 12 oz (340 g) pasta (linguine, fettuccine, or your choice)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225 g) mushrooms, sliced
- 1 cup (240 ml) vegetable broth
- 1 cup (240 ml) plant-based cream (such as coconut cream or cashew cream)
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
**For the Vegan Archiduc Sauce:**
- 2 tablespoons vegan butter or margarine
- 2 tablespoons all-purpose flour
- 1 cup (240 ml) unsweetened plant-based milk (soy, almond, oat, etc.)
- 1/4 cup (60 ml) dry white wine (or additional vegetable broth)
- Nutmeg, a pinch (optional)
- Salt and pepper to taste
1. **Cook the Pasta:**
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package instructions until al dente.
- Drain the pasta and set aside.
2. **Prepare the Sauce:**
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and sauté for 2-3 minutes until softened.
- Add the minced garlic and sliced mushrooms. Sauté for another 5-7 minutes until the mushrooms release their moisture and turn golden brown.
3. **Create the Base:**
- Stir in the tomato paste, paprika, dried thyme, salt, and pepper. Cook for 2 minutes to allow the flavors to meld.
4. **Add Liquids:**
- Pour in the vegetable broth and plant-based cream. Stir well to combine.
- Allow the mixture to simmer gently for about 5 minutes.
5. **Prepare the Vegan Archiduc Sauce:**
- In a separate saucepan, melt the vegan butter over medium heat.
- Add the flour and whisk continuously to create a roux. Cook for 1-2 minutes until the roux is lightly golden in color.
- Gradually pour in the plant-based milk while whisking to prevent lumps from forming.
- Add the white wine and continue to whisk until the sauce thickens. If using nutmeg, grate a pinch into the sauce. Season with salt and pepper.
6. **Combine the Sauces:**
- Gently combine the prepared vegan Archiduc sauce with the mushroom and cream mixture in the skillet. Stir well to ensure the flavors are evenly distributed.
7. **Final Assembly:**
- Add the cooked pasta to the skillet and toss to coat the pasta with the sauce.
- Cook for an additional 2-3 minutes, allowing the pasta to absorb some of the sauce.
- Divide the pasta with Archiduc sauce among serving plates.
- Garnish with chopped fresh parsley for a burst of color and flavor.
- Instead of regular pasta, use vegan-friendly pasta made from ingredients like whole wheat, legumes, or gluten-free grains.
- Use olive oil or vegan butter in place of regular butter.
- Choose a plant-based cream alternative like coconut cream, cashew cream, or oat cream.
- Opt for unsweetened plant-based milk such as soy, almond, oat, or cashew milk for the sauce.
- Ensure that the wine you use is certified vegan, as some wines are processed using animal-derived fining agents.
Enjoy your delicious Pasta with Vegan Archiduc Sauce!