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.