This article is not about the pasta or the vegan “stake” on top of the pasta, but about the burgundy wine sauce.
Ingredients:
– 3T butter
– 1T shallots, chopped fine
– 1T vegan demi glace
– 1C Burgundy wine [rml_read_more]
– 1/2 C fresh broadleaf parsley, chopped
Method:
Melt vegan butter on low heat and “sweat” the shallots. Increase heat and as soon as the shallots start caramelizing, add the wine and demi-glace. I had to adjust with water because my demi-glace is a concentrate. Reduce the volume to a little less than half or till the sauce sticks to the back of a wooden spoon. Add most of the chopped parsley and mix. Meanwhile, get the pasta ready and toss it into the warm sauce, mix well along with a little bit of the pasta water. Turn the heat off and let it sit for a minute before serving with the rest of the parsley.
