FRESH VEGAN PASTAS RECIPE

BY SHIGUEYUKI WADA

Wada Shigeyuki tells us: “I arrived in France in 2003 to become a chef: my experience began in La Cuisine de Marius et Janette. Afterwards, Le Clos des Gourmets, La table de Joel Robuchon, Bristol 114, Hotel Thoumieux and since 2016 I have been the sous-chef at the George Fourseasons Hotel George V. ”

Shige gave us the pleasure of cooking for us fresh vegan pastas, thank you very much!

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INGREDIENTS

FRESH VEGAN PASTA

  • Flour T45                               500 gr

  • Salt                                           3 gr

  • Olive oil                            2 spoons

  • YUMGO Yolk                         350 gr


PREPARATION

  • Place the flour and salt, previously sifted

  • Make a well in the center, gradually incorporate YUMGO Yolk and olive oil

  • Knead the dough for about 10 minutes

  • Wrap the dough in a very compact cling film and let stand overnight in the fridge

  • If you do not have a pasta machine, roll it out thinly with a rolling pin by flouring it then folding it back on itself before rolling it out again until it is thick. desired

  • Pass the dough again in the machine with the so as to obtain tagliatelle of the desired width. Without pasta machine: When the dough has the desired thickness, cut it into the desired shape with a knife. To go faster, roll the dough on itself before cutting it into strips 1 cm thick for large tagliatelle

  • Cooking 2 to 3 minutes

Tagliatelle or spaghetti with tomato mushroom sauce

 

  • Can of crushed tomatoes              1

  • Mushroom                            300 gr

  • Onion                                     1 / 2p

  • Olive oil                            2 spoons

  • Garlic cloves                                 1

  • Basil                                     1 sprig

  • White wine                                5 cl

  • Salt and pepper

 

  • Fry the mushrooms in the pan for 5 minutes

  • Add the chopped onion and olive oil then the garlic, tomatoes, basil, white wine, salt and pepper. Leave to cook for 20 minutes over high heat. Remove the basil.

Mushroom and Jerusalem artichoke ravioli

 

  • Peeled potato                               100 gr

  • Mushroom                                   200 gr

  • Jerusalem artichoke diced             50 gr

  • Onion                                             50 gr

  • Olive oil                                    2 spoons

  • Chopped chives                         5 sprigs

  • Chopped sage                            5 leaves

  • Salt and pepper

 

  • Peel, cook and mash the potato.

  • Sweat the onions: in a saucepan over high heat, add a touch of olive oil then the finely chopped onion, cook until the onion is translucent

  • Add the mushrooms to olive oil, the diced Jerusalem artichoke then mix with the mashed potatoes

  • Put the chives and sage

  • Salt and pepper

Vegan mushroom cream

  • Soy milk                               300 gr

  • Sunflower oil                          20 gr

  • Flour                                       20 gr

  • Paris mushroom                   100 gr

  • Chopped onion                       50 gr

  • Salt and pepper

 

  • Make a bechamel sauce: bring the soy milk to a boil

  • In a salad bowl put the plant based oil and mix in the flour

  • Slowly add soy milk

  • Add the pan-fried mushrooms

  • Salt and pepper