Part 4/11:
The cooking process begins by sautéing the aromatics—the shallots, garlic, and chili—in vegetable oil, deglazed with a splash of water. Then, an infusion of flavors is achieved by adding vegetable bouillon cubes, boiling water, coconut milk (full-fat for creaminess), mushrooms, sun-dried tomatoes (from a jar), nutritional yeast, soy sauce, paprika, and black pepper—all in one pot. The pasta chosen for this dish is fettuccine, cooked until al dente.