Vegan Linguini with Garlic Sauce and Bella Mushrooms
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)
Other components
- 1 lb. Linguini (regular or gluten free) cooked
Optional additions
- Crushed red pepper flake
- Vegan Parmesan cheese
Preparation
Cook the linguini according to package instructions until al dente
In a large skillet, sauté the diced onion and minced garlic in a bit of oil or water until fragrant and softened
Add the sliced and diced mushrooms along with tamari, and cook until the mushrooms are tender and browned
Stir in the tomato paste, vegetable broth, water, and all seasonings and spices, then bring to a simmer
Add the maple syrup, plant milk, and miso, stirring well to combine and heating through without boiling
Toss the cooked linguini with the sauce until evenly coated
Serve hot, optionally garnished with crushed red pepper flake or vegan Parmesan cheese
