Louisiana Mardi Gras Pasta

veganized

Louisiana Mardi Gras Pasta
3 cups cooked fettuccine
1/4 lb vegan butter
2 tablespoons chopped garlic
3 tablespoons chopped green onions
1/4 cup sliced mushrooms (optional)
1/2 cup diced tomato
1/2 cup diced vegan andouille sausage (or tofu, seitan, tempeh, beans)
1/2 cup diced vegan shrimp (or tofu, seitan, tempeh, beans)
1/2 cup vegan crab meat (or tofu, seitan, tempeh, beans)
1/2 ounce dry white wine
1 tablespoon lemon juice
1 cup vegan heavy whipping cream
1/4 cup mixed bell pepper (red, green, yellow)
1/4 lb vegan cold butter
1 tablespoon chopped parsley
salt and pepper

Directions:
1. In a cast iron pot (3 qt), melt butter over med-high heat.
2. Add green onions, mushrooms and andouille.
3. Saute 3-5 minutes, add garlic and tomatoes and continue to saute for 3 minutes.
4. Add shrimp and crab meat cooking for 2 additional minutes.
5. Deglaze pan with white wine and lemon juice and cook until volume of liquid is reduced to half.
6. Add heavy whipping cream and, stirring constantly, reduce until cream is thick and of a sauce like consistency, approximately 5 minutes.
7. Add diced bell pepper and chipped butter, 2- 3 pats at a time, swirling pan constantly over burner.
8. Continue adding butter until all is incorporated.
9. Remove from heat, add parsley and season to taste using salt and pepper.
10. Gently fold in cooked fettuccine and serve.

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