Empress Bowtie Pasta | Easy 15 Min Meal | Meat Free | Dairy Free | Comfort Food

Intro hey guys Welcome to My Vegan kitchen I'm Michelle so I got another recipe for you it involves mushrooms because I just have so many great mushroom ideas I had a friend this week who reached out to me she purchased some oyster mushrooms and she didn't know what to do with it so I told her girl come on over bring your mushroom let me show you how to prepare it this recipe came out so good it was absolutely delicious and easy to make so I want to show you guys how to do this recipe I call it my Empress pasta recipe come with me I'm going to show you how to do it [Music] now all right I'm grabbing some pasta Prepping the pasta some bow TI pasta and some salt come over here you're going to get that a saucepan with some water get that water going get it boiling in that water cuz you know that takes the longest to cook this meal literally takes 15 minutes so you always want to start with what takes the longest to cook and that is the pasta in this pot of boiling water we're going to add some salt I'm not going to add too much salt to this water because we're going to use the pasta water in the sauce and if we overs salt the water then we're going to have too much of a salty meal so the water just started to boil we're going to add in our bow TI now follow the direction SE on the package it all depends on how much or how many people you're cooking for is how much pasta you're going to put in this pot this is a meal for two and maybe if I have some leftovers that's okay so I'm just kind of eyeballing it now once I put my pasta in make sure you stir it so nothing sticks and let it come back to a boil and let it be all right over here we got some mushrooms Cleaning and Prepping the Oyster Mushrooms and we have some ingredients that we're going to use in the recipe I purchased these oyster mushrooms from um Whole Foods today and usually I'll purchase my oyster mushroom oyster mushrooms from either the farmers market the Buford Highway Farmers Market cuz I live in Atlanta or I'll purchase it from the um outdoor farmers market so let's bust this container open come in let me show you what this looks like so I'm taking it out like I said for the first time today that I've looked at it all right so this is what this mushroom looks like and because we're not going to really fry it up like uh Fried Chicken all these little pieces just get off the tiny tiniest little piece but you don't really have to remove too much of it we're just going to cut down here and then I'm going to wipe these petals clean so the first thing I'm going to do is cut off the bottom this hard part here on the bottom we really don't need that so we're just kind of cleaning up our mushroom right now we're getting rid of any of these little loose pieces and we're just going to use my box as my garbage can right here I'll transport that to the uh compost as soon as I'm done so we're just going to cut that off those hard bottom halves so you kind of get the idea right cut this off cuz those really don't cook up nicely okay now this is the way I normally clean it you can use a wet paper towel or what I have is a wet rag I stopped using paper towel I just I couldn't do it anymore guys paper towel has gotten so expensive and I was just finding that I was just using way too much of it just more economically better for me so I use these I um accumulate them wash them and reuse them so I'm going to separate these mushrooms so we have just little pieces right so basically we're tearing apart the petals we're just taking those petals off of the mushroom cleaning it make sure we wipe it clean all right so once your mushroom is all clean and all the petals are broken apart this is what we're going to do next we're going to add some flour or some corn starch to the mushrooms we're not going to season them at all you don't need to add salt and pepper or anything to these mushrooms right now and we're just going to lightly dust these mushrooms very easy no real measurements required you just want to make sure you're getting all of the mushroom just like dusted just like flour dusted so like I said you could use corn starch or you could use flour we're just trying to dry out the mushrooms okay so that's all that's all you need to do now we're going to head over here to the stove where I'm going to put some oil and I'm going to use Cooking the mushrooms grape seed oil in this non-stick skillet all right let's o I said grap seed oil I meant avocado oil sorry guys I meant avocado oil so we're just going to get some avocado oil in there come on in so they can see cuz we're not putting a whole lot just a little bit just enough to give it some slip right this pot should be nice and hot I have it on medium and I'm going to take my mushrooms and just throw it right in the pot and you'll hear it Sizzle spread it out a bit kind of make sure they're like all separated it's okay if they touch but make sure they're just kind of you know separated so each piece is going to get that nice crispy cooked heat on it once you have it like that take a cover something heavy and we're just going to place it right on top almost kind of squeeze it down make sure it's on medium and we're just going to leave it and we're going to let it sear all right so while Prepping the veggies everything over there is doing its thing we're going to get green bell pepper red bell pepper and a red onion and we're going to dice that up it depends on your personal preference there's no real measurements if you like a lot of bell peppers put a lot of bell peppers in it if you don't don't put a lot of bell peppers in it but it's all personal preference here guys it really is so I'm taking the seeds out and we're just going to dice this up all right so my peppers and onions are chopped this is the size that I decided to chop it it's big enough where I'll taste the peppers but small enough where it doesn't overtake the recipe all right let's head over here to the oyster mushrooms cuz I could hear it and I could smell it sizzling all right let's take a look come on in don't be nervous Checking on the mushrooms if this is what you want it to look like we're just going to flip it over onto the other side so you see how it's becoming charred that's what we want all right guys let's take a look at the mushrooms see what what's going on it is where it needs to be that's what it looks like so we're just going to cover it up let it get a little bit more charred I think the pasta is ready so remember what we said we're going to save that pasta water Prepping the cooked pasta so let's use this bowl right here drain my pasta but still save the water all right now let's grab the vegetables that I chopped and let's head over to the other side all right now I'm just going to turn the stove down a little bit right remove this cover and I'm going to scoop Combing all the ingredients out my mushrooms all right let's do this let's move this to the side a little bit I'm trying to work as if you guys are really not looking cuz this is how I do it if nobody was here I just put everything on the board all right I put a little bit of oil back in this pot I add in my chopped vegetables and I let the onion and the peppers and everything kind of cook up a little bit maybe about 2 minutes or so right just got to move that around now the mushrooms that I have here come on in if you guys can't see come closer I'm just going to take a nice sharp knife and I'm I'm just going to chop it up just like that I'm just going to chop it up into smaller little pieces all right and oyster mushroom the texture is kind of like um chicken thighs so that's kind of what we're assimilating here chicken thighs I'm going to take that chopped up mushroom place it right in my bowl right here and I could have probably got that a little crispier so this is the difference guys if you use flour it won't get as crispy if you use corn starch it will get more crispy so I would suggest use corn starch this time I only had flour so I used flour but the cornstarch is going to make it a little crispier so when you put it with the pasta And the sauce it you'll get that texture of like chicken in it where this will be just a little softer but let me show you what I'm going to do to it now to give it like a really good flavor I'm going to add some jerk seasoning I sure am yes I am My Vegan kitchen life I'm going to add some jerk seasoning to that because we got to spice this up a little bit so this is not a full-blown rasta pasta but Seasoning my Mushrooms it definitely is essy so that's why we use the jerk seasoning I'm just going to mix that up so everything gets seasoned with that and then I'm going to head right in here into the refrigerator and I'm going to grab let's see if I could get it right away this is Japanese barbecue sauce so you guys you know how much I love my Korean barbecue sauce they stop making they actually still make the brand but I noticed in the ingredients they've added High futose corn syrup and MSG and I'm not about to do that so I found this at Costco and a friend of mine told me they actually still sell it at Target so if you guys want want it go get it this one is really good only thing that I noticed it's a little bit on the salty side so don't use too much of it I'm just going to put it right on my mushrooms so that's what's going to give it a sauce so it's going to be kind of O something fell out it's going to be this is my jerk chicken right here guys and that's it just leave this on the side and we're going to tend to these we're going to use the same spoon we're going to tent to these vegetables all right this looks like it's coming along exactly how I want it to be so now let's add the cream and Creating the cream sauce make this a nice cream sauce for our pasta all right guys we're going to use some coconut milk for our cream to make the sauce so let's get that nice and mixed up and um vegan parmesan cheese and this one I got from Trader Joe's all right so let's get this can open ah I don't want to break my nails so that's why I'm using a spoon but it's making it really hard to open some coconut milk all right again depending on how much sauce you want is how much milk you're going to add that's probably about 1/4 cup then I'm going to add in the pasta let me try to get as much of that pasta back in here oops okay let's add the pasta back in and some pasta water we like it Saucy turn that fire back up let's get this bubbling let's get this going again I'm going to add my cheese not too much of this processed cheese because what I like to add it is the first time you guys see me going into this cabin so many times I wasn't prepared I wasn't prepared about a tablespoon of nutritional yeast that will give it the cheesy flavor that we're looking for all right bring this back up to a bubble and let this cheese melt so now that we have the sauce back to a bubble it's starting to thicken up this is when I like to season it so I'm going to add a little bit of black pepper now keep in mind the mushrooms have that jerk spice on it so the dependent on what your level is of spiciness you don't have to add black pepper to this but I like to make sure my pasta is seasoned so I like to add black pepper a little garlic powder cuz remember we didn't add garlic to this I didn't want it to be overly garlic so I just wanted to add the um garlic powder to it now ooh look at that that is becoming creamy come on in y'all guys want to see right come close come close look at that so that's what it starts to look like as the sauce starts to thicken up all right you guys can go back to your seats now I'm going to add a little bit of chop spinach to this and this is just Frozen chopped spinach that I got from Trader Joe's it's still frozen you don't have to let it um defrost at all and put in as much as you feel you like remember we have this flame on like a medium to high because we want this to thicken up really nicely and because this chopped spinach is frozen it has some water content to it so we want to make sure we cook out some of that water so we want the flame to be on the higher side all right guys it's coming along it's coming along I'm just kind of mixing everything together now this is what you want to do at this minute you want to taste it and make sure it is salted enough it is peppered enough all right let's go in get some of that that gravy that cream sauce needs a little bit of salt so we're just going to add a little bit of salt to it all right and you can also add if you want different types of frozen vegetables you don't have to just do spinach sometimes I do peas or a peas corn you know string bean mixture do whatever makes your fancy whatever makes you feel good you go ahead and do it that's it it looks nice and creamy right now look at this that is some nice creamy pasta right there look at all that sauce and look how pretty it is with the red and green peppers and now that's pretty much it that's it guys we're going to Plate this up add our jerk um chicken mushroom to it our oyster mushroom to the top we're not going to put it directly in because we don't want it to get soggy give the pasta about 2 to 3 minutes in that cream sauce to kind of like get a little bit more thicken up just to get that cream sauce to be nice and creamy then what you're going to do that's when you're going to add your mushrooms and you could just put the mushrooms right on top you don't have have to mix it completely in what I normally do I just kind of spread it out on top of the pasta and then when I scoop it everybody will get a taste a little taste of this spicy um oyster mushroom all right guys Plating and Tasting Time I got plates I got the pot let's go all right let's set this down oh I got to get a spoon all right this is so good you ready I tell you couldn't wait to remake this for for you guys and for me oh here we go all right let's get what we came here for let's get a scoop of this right on the plate you see how creamy that is and now that um that jerk uh mushroom is in there with it let's just put this right over here I don't want to mess that up cuz that looks like a good photograph right there all right guys let's dig in let's taste this I know you guys are going to make this recipe right you have to make this recipe recipe save it make it everybody loves this cuz nobody really even know that is mushrooms let's go oo I'm going to get some of this jerk in here it's a little hot it's a little hot but here we go oh my god when we talk about comfort food this is what they're talking about right now okay so let let me break it down the mushroom tastes like jerk thigh meat right like jerk chicken it's spicy but not too spicy very flavorful remember to get my jerk seasoning link below the pasta perfectly cooked tender the vegetables are not too crisp not too soft but very cheesy kind of cheesy Smokey this is so good this you're going to try it right right all right guys Gratitude thank you for joining me in my vegan kitchen this week don't forget to subscribe tap on the Bell I'll see you next time for another easy delicious quick plant-based recipe bye guys this right here you got to try it [Music]