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
- 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 – 1b. Linguini (regular or gluten free) cooked
Optional add-ons
- Crushed red pepper flake
- Vegan Parmesan cheese
Preparation
Sauté the diced onion and minced garlic in a large pan over medium heat until translucent and fragrant.
Add the sliced and diced mushrooms, cooking until softened and any liquid has evaporated.
Stir in the tamari and tomato paste, cooking for 1-2 minutes to combine.
Pour in the vegetable broth, water, and maple syrup, then bring to a simmer.
Add all the seasonings, stirring well to incorporate.
In a small bowl, dissolve the miso in a little water, then add it along with the plant milk to the sauce. Simmer until the sauce thickens slightly.
Toss the cooked linguini with the sauce until well coated.
Serve hot, optionally garnished with crushed red pepper flake or vegan Parmesan cheese.
