Shiitakes and Whole Wheat Penne in a Creamy Low-Fat, Vegan Garlic Sauce


It’s here! The October issue of the Vegan Culinary Experience is out, and as usual, it’s FREE! Chief Editor, Chef Jason Wyrick shares a little about this month’s “Quick and Easy” theme:

“I’ll be honest.  I love food, I love to cook, but I don’t love to do it all the time.  After a long day in the professional kitchen, I often find myself feeling rather burned out for my personal kitchen.  That’s when I head for the containers of hummus or other quick foods I’ve got sitting around, or I head to the kitchen to make something fast and easy, something that doesn’t require a lot of thought, but tastes great and leaves me satisfied for the rest of the night.  This issue is dedicated to everyone else who goes through a similar experience and contains recipes for breakfasts, main dishes, sides, and even super-fast desserts!”

As a teaser, I have a sample recipe from this month’s issue. It’s rich, creamy, earthy, and warm. Chef Jason ups the “hearty” factor in this recipe so that you can enjoy a lighter meal that satisfies in the cooler months …

But first, a quick note. As mentioned, this issue is completely free – it is actually an e-magazine, and ready for download right now. For those who want a little something extra, you can become a Premium Subscriber with a small donation to the cause. Premium Subscribers will get a set of bonus content in mid-November, including recipes for Polenta with Roasted Garlic Sauce, Noodles in Spicy Hoisin Peanut Butter Sauce, Super-quick Stuffed Poblanos, and ten other recipes! To become a Premium Subscriber, head over to and help support the VCE.

Vegan Culinary Experience Free Recipes - October 2011

Now enjoy the sample recipe below and get the full e-magazine for free at

Shiitakes and Whole Wheat Penne in a Creamy Low-Fat, Vegan Garlic Sauce
Prep time
Cook time
Total time
Recipe by Chef Jason Wyrick of The Vegan Culinary Experience
Serves: 2
  • 4 oz. whole wheat penne pasta
  • water for boiling pasta
  • 12 oz. soft silken tofu
  • 2 cloves of garlic
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 12‐15 fresh shiitakes, sliced
  • 1 tablespoon minced fresh parsley
  1. Bring the water to a boil.
  2. Add the noodles and stir for about 1 minute.
  3. Puree all the ingredients for the sauce.
  4. Slice the shiitakes.
  5. Mince the parsley.
  6. Add the sauce and shiitakes to a pan and simmer them over a medium heat for about 5 minutes.
  7. Once the noodles are done, drain them and plate them.
  8. Top with the sauce and shiitakes, finishing the dish off with fresh parsley.
Serve with a glass of light white wine and a brothy veggie soup.

Raw and/or Soy-Free Variation: You can make the sauce using cashew cream instead of tofu. Once you’ve got that done, lightly salt the shiitakes and then place a weight over them. Let them sit for about 20 minutes, then add them to the sauce. Serve over shaved carrots.

Gluten-Free Variation: Use your favorite gluten-free pasta in place of the whole wheat penne.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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