Monday, October 4, 2010
Mushroom Spaghetti with Raw Parmesan
The creamy vegan sauce, made with silken tofu and soymilk, was okay. It wasn't bad by any means, but didn't make me jump up and down either. If I made it again, I would halve the wine it called for, and maybe use some smoked salt or something to give it a savory flavor. The raw parmesan was alright, not fantastic, but this could be my own failing: I used old almonds and the only sesame seeds we had around had been toasted (recipe calls for raw). Next time I make it I'll use different nuts, or maybe add a little soymilk powder to make it more creamy/cheesy?
While I wasn't super-impressed, Mr. S thought it was "really good."
The next time I make pasta, I think I'll just do wine, garlic, herbs and olive oil. Simple, and dirties fewer dishes since I won't have to use the food processor.