Last night I created my recipe for the Marx Truffles, Pasta & More Recipe Contest.  I was provided with:

Challengers will receive samples of:

1) One pound of Italian dried  calamarata pasta
2) Black Truffle Salt
3) Dried Porcini Mushrooms
4) Fennel Pollen

I was to create an original recipe using the pasta and at least one of the other ingredients; all entries will be put in a poll on the MarxFoods blog from November 15 – 19, 2010 you can vote here!

Truffled Creamy Porcini Pasta

Serves 6

Ingredients:

• 1 medium onion, thinly sliced
• 8oz button mushrooms, sliced
• 1T olive oil
• 1T dijon mustard
• 1 cup vegetable broth
• 1-oz dried porcini mushrooms, soaked in hot water for 20 minutes
• 1/4 cup nutritional yeast
• 1/4t ume plum vinegar
• 1/2t garlic powder
• 1/4t cayenne pepper
• Tofu Cream:
  • 1 pkg of extra firm water packed tofu
  • 1T olive oil
  • 5t lemon juice
  • 2t white wine vinegar
  • 1t agave nectar
  • 1/4t truffle salt
  • 1t dill
  • 1t smoked paprika

Directions:

1. Place all the ingredients for the tofu cream into a blender or food processor and process until smooth.
2. Boil water for pasta and while the water is boiling and pasta is cooking prepare the sauce.
3. In a large skillet heat the olive oil place the onions in and saute for 7-10 minutes until softened.
4. Stir in the button mushrooms and cook for 5-7 minutes until soft.
5. Stir in the dijon mustard and the vegetable broth.
6. Stir in the tofu cream until completely blended; cook for a minute.
7. Stir in the nutritional yeast, ume plum vinegar, garlic powder and cayenne pepper; taste for salt and pepper.
8. Stir in the pasta and garnish with a sprinkle of paprika and vegan parmesan.