Vegan Linguini with Garlic Mushroom Sauce
Ingredients
- 4 oz. white button mushrooms
- 4 oz. baby Bella mushrooms
- 2 teaspoons tamari
- 1 medium yellow onion
- 2 Tablespoons finely minced garlic
- 2 Tablespoons tomato paste
- 1/2 cup vegetable broth
- 2 cups water
- 1 to 2 teaspoons organic maple syrup
- 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)
Pasta 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
In a large ceramic or enamel lined Dutch oven or pot, add the white button mushrooms and baby Bella mushrooms with 2 teaspoons of tamari and sauté over medium-high heat until most of the water is released, then remove and set aside.
Wipe out the pot with a clean, damp cloth, add the diced onion, and sauté until soft, about 7 to 9 minutes, adding splashes of water to prevent burning, then add the minced garlic and sauté for 30 seconds over medium heat.
Add the tomato paste and all remaining ingredients except the cooked linguini, and simmer for 5 minutes to allow the flavors to marry, then taste and adjust seasoning if needed.
Take some of the sauce and mix it with the cooked linguini, then serve with additional sauce over top and your favorite toppings.