I must say, I'm learning more and more about food from cooking. For example, mushroom's actually create liquid when you cook them. So when you get to the point when you add the mushrooms, sundried tomatoes, and asparagus to the sauce pan, I was afraid they'd just burn. However, they all seem to cook down creating a liquid at the bottom. Hmm. Interesting. Learn something new everyday. So just follow her instructions and don't be afraid to get "risky".
The mirin certainly adds a different flavor to the dish, compared to my last fusilli and sundried tomatoes. Also, this recipe calls for a cream sauce which you'll be surprised what it's made out of. NO DAIRY!
If you're tired of ordinary pasta and tomato dishes, I highly reccommend experimenting with this one. It's got an alfredo flare to it, without the heaviness.
BIG TIP: Since my dinner guests biked all the way from Brooklyn to Uptown Manhattan, they arrived late. My beautiful creamy sauce tasted best when it was fresh out of the pot, so be sure to serve right away and time your guest's arrival just right. Either way it was delic!
And of course, to go with it I just sauteed some Kale in water (use a cover) and wha Laa!
Dessert was bought in the store, let's not get carried away here. Dairy and Sugar free of course. Delicous, no joke. Coconut Milk Ice Cream is the Sh**! My favorites Vanilla Bean, but when they're all out you end up with Cookie Dough.
Check out the pics and you be the judge.