When Nancy Whitmarsh shared a photo she had taken of her husband Bill's Cranberry Pasta Sauce, served over angel hair, on the Fiddleheads FH page, of course we HAD to have the recipe. (Cranberries and garlic, over pasta? That is my kind of crazy-cool.) Fortunately Nancy was entirely gracious, and kind enough to share it with us.
Full disclosure: Bill Whitmarsh is someone I knew a thousands years ago, or so it seems, a friend of a friend and someone I thought entirely gone from my life. When I met him again this year at Fiddleheads Co-op for the first time in over 5 years I didn't know him at first. It's not that he looked older - he looked younger, if anything, strong, and bright and vibrant in a way I never knew he could be. He told me that, among other changes in his life, such as his new wife, Nancy, he had adopted a completely vegan diet: no eggs, no honey, no wiggle room and no excuses. If I ever do become a vegan, Bill and Nancy will probably be my primary role models on that path.
Bill Whitmarsh's Cranberry Pasta Sauce with Angel Hair Pasta
(Text below and photograph courtesy of Nancy Whitmarsh.)
What to do with those organic cranberries from Fiddleheads? There's more than just cranberry sauce to be made. How about adding sweetened cranberries to angel hair pasta with EVOO and garlic sauce. Hubby's creation of the day. Wow. He is an incredible cook. As you can tell he loves to cook, and I love to (eat and) photograph. What a great combo, huh?
So, here we go: One cup whole cranberries from the produce section. They were heated in a half cup of water and 2/3 cup organic sugar until they burst and liquid reduces. You want them to be sweeter rather than tart. In a separate skillet, saute a couple tablespoons of olive oil, small onion sliced, four cloves minced garlic, three shitake mushrooms cut into strips, quarter cup of scallions chopped small and leeks if you have them. Saute for 10 -15 minutes. Angel hair pasta is cooked as per package instructions. Drain and add pasta to the saute mixture. Allow pasta to absorb the saute juices, then top with cranberry mixture. The cranberries will have reduced down to a syrupy consistency. Toss one last time and serve. I was hesitant when he presented it, but I devoured this meal! Enjoy!
Correction: I had originally posted the link at top to Nancy's personal FB page; she requested a link to Brick and Stone, her page dedicated specifically to the vegan meals Bill creates (and she photographs). Done. 12/14/11
/recipe-archive.htmlPrintable pdf files of the recipes on this blog can be found on our Recipe Archive Page.
Text and photos copyright 2011-2013 Janice Janostak unless otherwise noted. All rights reserved.