Tallarines a la Huancaina with Mushroom Saltado
Pasta huancaina combines a creamy, cheesy, and slightly spicy sauce with pasta served up with stir fried mushrooms in a spicy, tangy soy-flavored marinade on top! It's a vegetarian version of the classic mashup of Huancaina Sauce and Lomo Saltado.
Servings 4 servings
Calories 435kcal
Ingredients
Huancaina sauce & pasta
- ¼ cup red onion diced
- 2 cloves garlic minced
- ¼ cup + a drizzle for sauteing of olive oil or other vegetable oil
- ¼ cup aji amarillo paste
- 5 oz queso fresco sub tofu + 1 tablespoon nutritional yeast for vegan
- ⅓ cup plus 1 tablespoon of milk dairy or non-dairy
- Salt and freshly ground pepper as needed.
- 12 ounce linguine noodles or tallarines
Mushroom saltado
- 3 tablespoons red wine vinegar
- 3 tablespoons soy sauce
- 1 ½ teaspoons vegan oyster sauce
- 1 tablespoon vegetable oil
- 3 cloves garlic finely chopped
- 1 medium red onion cut into ⅓ inch strips
- 2 roma tomatoes sliced in ⅓ inch wedges
- 12 ounce cremini mushrooms in thick slices
- ½ aji limo or other spicy pepper sliced into thin rings
- 2 tablespoons cilantro leaves chopped
Instructions
Make the sauce
- Heat up one teaspoon of the olive oil in a skillet over medium high heat. Add the onion and garlic for the sauce to the pan and cook until translucent and soft.¼ cup red onion, 2 cloves garlic
- Place the remaining olive oil, aji amarillo paste, milk and queso fresco in the blender and process until smooth. Add salt and pepper as desired. Set aside until ready to serve.¼ cup + a drizzle for sauteing of olive oil, ¼ cup aji amarillo paste, 5 oz queso fresco, ⅓ cup plus 1 tablespoon of milk, Salt and freshly ground pepper as needed.
- Cook the pasta according to the directions on the package to al dente and drain well when it is cooked.12 ounce linguine noodles or tallarines
- While pasta is cooking, cook the mushroom saltado.
Mushroom saltado
- In a small bowl combine vinegar, soy sauce, aji and vegan oyster sauce. Stir to mix. Prep all the vegetables for the saltado following the descriptions in the ingredient list. Gather all the ingredients together that are needed for the saltado before starting to cook.3 tablespoons red wine vinegar, 3 tablespoons soy sauce, 1 ½ teaspoons vegan oyster sauce
- Heat 1 tablespoon sunflower oil in a large skillet until hot. When the oil is hot, almost smoking, add onions and garlic. Stir quickly as the vegetables are cooking.1 tablespoon vegetable oil, 3 cloves garlic, 1 medium red onion
- Once the onions begin to soften, add the mushrooms and tomatoes and cook for 2 minutes or so stirring frequently.2 roma tomatoes , 12 ounce cremini mushrooms
- When vegetables are cooked to crisp tender, add the vinegar and soy sauce mixture and cook for 60 seconds until heated through and vegetables are cooked to desired consistency. Add the cilantro and chilies. Toss to mix. Season with salt and pepper.½ aji limo or other spicy pepper , 2 tablespoons cilantro leaves
To serve
- When everything is ready, toss the pasta with the huancaina sauce and serve with the mushroom saltado on top.
Notes
- Mise en Place. Have everything to make the mushroom stir fry prepped and measured so it's ready to add to the pan. This dish cooks quickly so you won’t have time to stop and prep during the cooking.
- Use a wok if you have one. The vegetables cook so much better using a wok. A wok contains a small surface that touches the heat source and high sides. This combination allows the vegetables to move from high temperature cooking to cooler temperatures on the sides and results in delicious crisp vegetables.
- Don't heat the sauce. Simply toss it with the hot pasta. The heat of the pasta is enough to warm up the sauce.
- Make the sauce ahead? If it's been refrigerated, let it sit on the counter a bit to warm it up.
Nutrition
Calories: 435kcal | Carbohydrates: 54g | Protein: 15g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 739mg | Potassium: 580mg | Fiber: 3g | Sugar: 6g | Vitamin A: 435IU | Vitamin C: 9mg | Calcium: 187mg | Iron: 2mg
