Vegan Linguini with Garlic Sauce and 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
Seasoning 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 teaspoon sea salt (+/-)
- 1/4 teaspoon black pepper (+/-)
- 1 teaspoon dulse granules (optional)
Other components
- 1 lb. Linguini (regular or gluten free) cooked
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, maple syrup, plant milk, and miso to create the sauce base
Add all the seasoning and spice ingredients, then simmer the mixture for 10-15 minutes until the sauce thickens
Combine the cooked linguini with the sauce, mix well, and serve hot
