iEat Green - 02.03.22 - Sean Fitzpatrick

iEat Green with Bhavani

Bio:
Sean Fitzpatrick, is the Founder and Executive Director of Real Food
Share. Real Food Share is a 501(c)3 nonprofit founded on the belief that
everyone deserves access to healthy food. Their mission is to transform
and uplift our local food system to eliminate hunger.
Sean’s desire to serve, led him to kick off Real Food Share in 2019, to
provide healthy food access to food pantries across CT. Sean has 20
years of experience as a personal trainer and health coach and after
overcoming chronic skin and digestive issues through nutrition changes,
was inspired to bring fresh, local, and nutrient-dense food to neighbors
that don't have access to it.

Creamy Penne with Wild Mushrooms and Broccoli
1 Ib. Organic Penne
1 onion, diced
8 cups wild oyster mushrooms, cut
2 Tbs. minced garlic
2 Tbs. tamari
1 bunch broccoli, cut into florets
1 cup fresh or frozen peas
¼ cup extra virgin olive oil
½ cup white wine
2 teaspoons dried oregano
1 t. dried basil
½ t. dried thyme
½ cup sundried tomatoes, sliced
½ cup pine nuts
½ t. red pepper flakes (optional)
¼ cup chopped fresh Italian parsley
1-1/2 teaspoons salt
1 teaspoon pepper
1 cup cashews, soaked for 2 hours
3 whole garlic cloves
2 Tbs. nutritional yeast
1. Coat bottom of cast iron pan with olive oil. Sauté onions, for a few minutes, then
mushrooms and minced garlic and cook for 5 more minutes. Continue cooking
until the mushrooms start to brown and liquid evaporates. Add the wine and
tamari and continue cooking again until liquid evaporates.
2. Remove a cup of the mushrooms to reserve for garnishing the top.
3. Add the broccoli, sun dried tomatoes, peas, dried herbs, and pine nuts. Deglaze
the pan with a splash of water and continue cooking until the broccoli is soft.
4. Drain the cashews. In a mini food processor, mix the cashews with 1 cup of
water and the 3 cloves of garlic. Add salt to taste, 2 Tbsp. nutritional yeast, and
blend until smooth, scraping down sides of processor to incorporate all of the
cashews.
5. Meanwhile, cook pasta according to directions in salted water, (al dente). Time
it, so that the pasta just comes out of the water, when you are ready to mix it

with the sauce. Reserve some of the pasta water to add to the cream sauce if it
needs to be thinned out.
6. Add the penne to the pan with vegetables. Mix in the cashew sauce. Taste and
adjust salt, pepper, and mix in the fresh parsley, leaving a little for garnishing the
top, along with some pine nuts.
7. Serve the pasta in a large bowl, garnish the top with the reserved mushrooms,
parsley, and pine nuts