Edamame Fettuccine with Shiitakes, Chard, & Tahini

by Chef Hans


Sit down, Fettuccine Alfredo! You too, Mushroom Stroganoff. Seriously, this one-ingredient edamame fettuccine has an incredible mouthfeel, and not just compared to other gluten-free pastas. It doesn't get mushy or stick together like wheat pasta can. Harnessing the umami flavors of roasted mushrooms, sautéed chard, and creamy tahini, this vegan dish is more savory than cream sauce. If you follow these directions, you're in for a treat. Gluten Free and Vegan, it can also be made peanut free by switching peanut oil for another oil with a high smoke point, like avocado oil. We used peanut oil just to crank the richness up a notch. For soy free, choose a different noodle.


For best results, we recommend a cast iron skillet (you can use two, or repurpose the one for different elements of your preparation), or you can use a roasting pan to go in the oven and any skillet for the stovetop, if that's what you have in your kitchen. You'll be cooking the mushrooms and chard separately before combining them, and preparing your dressing in the blender.


Prep time: 1 hour

Cooking time: <30 minutes


Ingredients

Noodles:

Seapoint Farms Edamame Fettuccine - 1 7.05 oz (3.5 servings) package

6-8 cups of water

Mushrooms:

Shiitake mushroom - ~ 6 cups, sliced (10 oz)

Yellow onion - ½ cup

Garlic - 3 cloves

Salt - to taste ( ½ tsp)

Black pepper - to taste (¼ tsp)

Peanut oil or other high heat oil- 2 Tbsp

Chard:

Red Chard - 1 bunch (~8 cups after chopping)

Salt - to taste (¼ tsp)

Black pepper - to taste (⅛ tsp)

Peanut or other high heat oil - 1.5 tsp

Tahini Sauce:

Cumin seed - ⅛ tsp toasted and ground (see directions for toasting with sauce directions)

Jalapeño - 1 small roughly chopped (¼ cup) remove seeds and/or use less to adjust heat level

Garlic - 1 cloves

Once Again Tahini Paste - ¾ C mixed well

Water - ~½ cup

Lemon - zest and juice of ½  lemon (2 Tbsp juice)

Bragg’s liquid aminos -  1 ½ tsp

Extra virgin olive oil - 2 Tbsp

Salt - to taste (1/2 tsp)


For noodles

Follow directions on package

1 package

6-8 cups water

  1. Bring water to a boil

  2. Add pasta and turn off heat

  3. Stir and cover with a lid for 4 minutes

  4. Remove lid, drain pasta in a colander

  5. Rinse pasta with cold water and cool


To roast Shiitakes

  1. Preheat oven to 425

  2. Remove stems from shiitakes (dry and save for stocks, soups, or to grind into a powder)

  3. Slice shiitakes into ¼” thick strips

  4. Peel and slice onion into ¼” thick strips

  5. Peel and slice garlic cloves

  6. Thoroughly mix together all of the ingredients

  7. Place mushrooms, onions, and garlic in a large cast iron skillet or large roasting pan/sheet pan, combine with peanut oil, salt and pepper

  8. Roast in preheated oven for 5 minutes, stir, roast another 5-7 minutes, until golden brown


To sauté chard

  1. Remove stems from chard, reserve

  2. Slice stems ⅛” thick

  3. Cut or tear leaves into 1” pieces

  4. Heat cast iron skillet or pan over high heat until hot

  5. Add peanut oil

  6. Add chard stems, stir and cook for 30 seconds

  7. Add ½ the chard leaves, stir and cook for 15 seconds

  8. Add remaining chard leaves, stir and cook for 15 seconds

  9. Season with salt and pepper


To make tahini sauce

  1. Add jalapeño, garlic, tahini paste, water, lemon zest and juice, Braggs liquid aminos, olive oil, ground cumin seed*, and salt to blender

  2. Blend thoroughly


*To toast cumin seed

  1. Preheat dry cast iron skillet or pan over medium heat

  2. Add cumin seed

  3. Toast while stirring until seed emits a nutty odor, and turns a deeper shade of brown

  4. Cool seeds

  5. Grind seeds

Alternatively, you can simply toast cumin powder in a dry pan and use that


To put it all together

  1. In a large bowl mix together pasta, shiitake mixture, chard mixture, and desired amount of sauce

  2. Taste and adjust seasoning as needed

  3. Arrange each portion on a plate

  4. Garnish with lemon zest if desired


Yum!


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