Vegan Linguini with Garlic and Mushroom Sauce
Ingredients
- 4 oz. white button mushrooms, diced (+/- to taste)
- 4 oz. baby Bella (cremini) mushrooms, sliced (+/- to taste)
- 2 teaspoons tamari
- 1 medium yellow onion, fine dice
- 2 Tablespoons finely minced garlic (about 8 to 10 cloves)
- 2 Tablespoons tomato paste
- 1/2 cup vegetable broth
- 2 cups water
- 1 to 2 teaspoons organic maple syrup (+/- to taste)
- 2 Tablespoon unsweetened plain plant milk
- 1 Tablespoon miso
Seasonings and spices
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 Tablespoons dried minced onion flakes
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flake
- 1 teaspoons sea salt (+/-)
- 1/4 teaspoon black pepper (+/-)
- 1 teaspoon dulse granules (optional)
Base components
- 1 lb. Linguini (regular or gluten free), cooked
Optional add-ons
- Crushed red pepper flake
- Vegan Parmesan cheese
Preparation
Cook the linguini according to package instructions.
In a large pan, sauté the diced onion and minced garlic until fragrant and softened.
Add the mushrooms and tamari, cooking until the mushrooms are tender.
Stir in the tomato paste, vegetable broth, water, and all seasonings and spices; bring to a simmer and cook until the sauce thickens.
Add the maple syrup, plant milk, and miso; stir well and adjust seasoning to taste.
Combine the sauce with the cooked linguini and serve, optionally garnished with crushed red pepper flake and vegan Parmesan cheese.