Yield: 2 Servings
2 tablespoon Butter or soybean margarine; ( 1/2 stick)
1 small Shallot; finely chopped
1 Garlic clove; finely chopped
1/2 lb Assorted mushrooms (button; shiitake, oyster, Portobello); cut into thick slices
Salt
Pepper
1/2 lb Penne pasta
10 large Cherry tomatoes; cut into halves
2 tablespoon Vodka
1/4 teaspoon Red pepper flakes
1-1/2 cup Milk or soy milk
1-1/2 tablespoon Unbleached all-purpose flour
1/4 cup Grated Parmigiano-Reggiano cheese; (optional)
Melt butter in a large pot over medium-low heat. Add shallot and garlic. Cover and cook, stirring occasionally, for 2 minutes, or until shallot is softened. Add mushrooms, salt and pepper to taste. Cover and cook, stirring occasionally, until mushrooms have released some of their moisture.
Meanwhile, bring a stockpot of lightly salted water to a boil over high heat and cook penne according to package directions. Before draining, reserve 1/2 cup of the cooking water.
Add cherry tomatoes, vodka and red pepper flakes to mushrooms. Stir well to mix. Raise heat to medium and bring to medium boil. Cover and cook for about 10 minutes, stirring occasionally.
Combine milk and flour in a bowl and whisk to blend. Stir into the mushroom mixture. Cover and cook, stirring frequently, for 8-10 minutes, or until sauce thickens slightly.
Add reserved cooking water and cooked penne. Toss well to coat evenly. Cook 1 minute, stirring frequently. Stir in grated cheese if desired.