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Vegan Recipe: Homemade Pasta with Wild Mushroom Tomato Sauce

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Chef Chloe and Chef Roberto work as a team to bring you his favorite pasta dish that’s completely egg free, but just as hearty!

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Fresh Pasta with Wild Mushroom Tomato Sauce

Fresh Pasta:
4 ounces silken tofu
2 cups semolina flour
1 tablespoon plus 1 teaspoon extra virgin olive oil
1 tablespoon water
Pinch of kosher salt
Bread flour, for dusting

1.Put all the ingredients, except the dusting flour, into the bowl of
a food processor. Process the mixture until it forms a ball. Remove
the dough from the processor, place it on a lightly floured work
surface, and knead a few times until it is smooth and elastic. Cover
with plastic wrap and rest in the refrigerator for at least 30 minutes.
2.Cut the pasta dough into quarters. Roll one quarter out using a
pasta machine or with a rolling pin. Roll it nice and thin, about
1/16th inch in thickness, or on the number 5 setting of a pasta
machine. Be sure to dust frequently with bread flour. Cut the
pasta into the desired shape, using a pasta machine, or cutting it
with a sharp knife or pizza wheel. Repeat the procedure using the
remaining pasta dough.
3.Cook the pasta in a generous amount of boiling, salted water for
2 to 3 minutes, drain, and toss with wild mushroom tomato sauce.

Yield: 1-pound pasta dough

Wild Mushroom Tomato Sauce:
2 cups water
2 ounces dried porcini mushrooms
2 tablespoons high-heat oil such as safflower or grapeseed oil
1 large white or yellow onion, small dice
1 pound shiitake mushrooms, thinly sliced
4 garlic cloves, minced
1 teaspoon dried oregano
1/2 cup red wine
4 vine-ripened tomatoes, medium dice
15 fresh basil leaves, cut into chiffonade
Kosher salt and freshly ground black pepper

1.Rinse the dried mushrooms in very cold water to remove any
grit and dust. In a small pan, bring 2 cups of water to a simmer and
remove it from the heat. Add the dried mushrooms and let them
steep for 10 minutes. Drain the mushrooms and allow the liquid to
sit undisturbed.
2.Heat a large saucepan over high heat, add the oil, and wait until
it shimmers. Add the chopped onions and stir with a wooden spoon
until the onions are lightly browned, about 8 minutes. Add the
shiitake mushrooms and sauté until they release their juices and
begin to brown. Add the minced garlic and the oregano and stir
for 2 minutes. Add the red wine and simmer until the liquid has
reduced by half.
3.Add the diced tomatoes and the reconstituted porcini
mushrooms. Carefully pour in the top three-quarters of the
mushroom soaking water and discard the remainder, which may
contain dust and sand. Simmer the sauce for 10 minutes over low
heat. Stir in the basil and season to taste with salt and pepper.

Yield: 4 cups sauce

30 Replies to “Vegan Recipe: Homemade Pasta with Wild Mushroom Tomato Sauce”

  4. Question: Do you have to let the pasta dry at all, or just go directly from the cutting board to the water?

  12. Why is everyone is so hateful towards Chloe an you are really being rude and hateful Ike go get a life an who agrees wit me

  13. Very charismatic! I really enjoyed watching this video. I will try this my hand at this sauce. Funny, I love to drink while I cook too – it makes the food taste even better!

  14. Where in the hell did you all find this clueless bimbo with the body of a noodle? She'll ruin anyones appetite!

  15. Are we all just going to ignore the fact that he over cooked the FUCK out of that pasta?

  17. Omg that looks amazing thank you guys. Chloe and Roberto I adore you both thank you . Keep bringing us more recipes…

  20. Okay I love her but you can tell she doesn't cook 👨‍🍳 okay I'm not sure 🤔 okay okay

  21. I've got telling you the true;
    The recipe looks great but I wouldn't even get close to those porcini mushrooms u had there – no-one can eat porcini with this color! (I can't imagine the awful taste they're having when I saw them) Dried porcini mushrooms must be with be so much brighter so they'll have the normal-excellent taste U're expect to get from them. But overall except my note it looks like a great idea. I usually cook tagliatelle w/ porcini based on garlic & thyme it's a perfect dish!

  23. Actually, semolina made of durum wheat is also good by itself, without eggs. Spaghetti are made without eggs because of this. It contains gluten and protein already. Usually eggs are added to make a dough with normal wheat flour because it doesn't bind so well. However, I like your idea of using silken tofu. I'll try it. Thanks!

  26. Regarding everyone hating on her. She likes salt. Keep it up
    Recipe looks good and tastes great. What more did you want?

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