This is a delicious Italian pasta dish made with the king of the woods – porcini mushrooms. In different regions of Italy, it is made either ‘in bianco’ version, with heavy cream, or ‘in rosso’,with tomatoes. ‘Pasta alla boscaiola’ appears on the most rustic Tuscan trattoria menus. Its name implies mushrooms are a key component, with ‘bosco’ meaning woods and ‘ boscaiola’ meaningthe woodcutter’s wife. Presumably, back in the day, those working in the woods would forage for mushrooms for their meals.
Pasta alla boscaiola is usually prepared in Autumn when the freshest porcini mushrooms are available, although dried porcini mushrooms (pre-soaked in water) can be used as well.
‘Our way’ is a fully vegan and smoky version of this traditional dish. Packed with smoked root vegetables such as celeriac and parsnip both containing many positive health benefits which may help maintain regularity and reduce blood cholesterol levels.
Garden peas are a good source of vitamins C and E, zinc, and other antioxidants that strengthen your immune system. Other nutrients, such as vitamins A and B and coumestrol, help reduce inflammation and lower your risk of chronic conditions,including diabetes, heart disease, and arthritis. We garnish the dish with carrot ketchup and a mushrooms ketchup. Carrots are rich in beta-carotene, a compound your body changes into vitamin A, which helps keep your eyes healthy. Mushrooms are low in calories and a good source of antioxidants and vitamin D. Finally we add some smoked tofu which is a good source of plant based protein and contains all nine essential amino acids.
Wheat (G), mushrooms, garlic, onion, parsnip, carrot, olive oil, black pepper, garden peas, sugar, nutmeg, malt vinegar (S), Kosher salt, celeriac
(C), parsley, tofu (SY)
SY = Contains Soya
S = Contains sulphites
G = Contains cereals containing gluten
C = Contains celery