Vegan Linguine With Shiitake Cream Sauce

ready: in 30 minutes

12 ounces dry linguine
2 tablespoons arame (dried seaweed found in Asian markets or grocers' ethnic sections; optional)
2 tablespoons olive oil
6 garlic cloves, peeled and minced (about 2 tablespoons)
3 cups fresh shiitake mushrooms, stemmed and cut into 1/2-inch cubes
1/2 cup dry white wine
1 1/2 tablespoons lemon juice
1 1/2 cups unsweetened soy, rice or macadamia-nut milk
3 tablespoons nutritional yeast (available in health-food stores and grocers' bulk sections)
2 tablespoons vegan margarine (optional)
1/4 teaspoon red-pepper flakes
Salt and pepper, to taste
3 tablespoons finely chopped, fresh, flat-leaf parsley
4 teaspoons chopped and toasted pine nuts or walnuts

Cook the pasta in boiling, salted water according to package directions. Reserve about 1 cup cooking water and drain pasta. Meanwhile, if using arame soak it in 1/2 cup hot water.

While pasta cooks, heat the oil in a large skillet over medium heat. Add the garlic and cook for 1 minute, stirring continuously. Add the mushrooms, wine and lemon juice; sauté for 5 minutes, adding about 1/4 cup pasta-cooking water, if needed, to prevent sticking. Reduce heat and add the soy milk, nutritional yeast, margarine (if using), red-pepper flakes and arame with soaking liquid; season with the salt and pepper, if desired. Cook for 5 minutes, stirring occasionally.

Divide linguine among 4 plates, top with shiitakes and sauce and garnish with the parsley and pine nuts.

Makes 6 servings.


Reader Reaction
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Rules. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or fill out this form. New comments are only accepted for two weeks from the date of publication.
COUPON OF THE WEEK