Shiitake, Sun-Dried Tomato, Basil and Garlic in Almond milk, Walnut Cream Sauce Over Whole Wheat Linguine

If ever there was a vegan recipe to try–this is IT!

Shiitake, sundried tomato, basil and garlic in almond milk, walnut cream sauce over whole wheat linguine

cook time: less than 10 minutes

 

 

  • one package chopped shiitake mushrooms (Or about 2C)
  • 1-2 cups fresh basil
  • 6-8(+/-) garlic
  • 1 C walnuts
  • 1 (7 oz approx) jar drained sundried tomatoes (I used Alessi but let me know what ya love!)
  • 2C unsweetened almond milk
  • 1 T plain flour
  • 1/4 cup white wine
  • 1/4 cup water (from pasta you are cooking at same time)
  • 1/2 tsp cayenne pepper (optional, or +/-)
  • 1/2tsp salt (+/-)
  • 4T olive oil
  • 1 pound whole wheat linguine (I used organic DeLallo)
On cutting board chop mushrooms (if not already purchased chopped), fresh basil, walnuts, garlic, sun dried tomatoes.  Slice ’em, chop ’em, nothing has to be perfect, this is gonna be a heavenly concoction.
Put large pan of water on to boil pasta.
In separate large pan, heat oil on medium high heat and add all chopped ingredients, stir to combine and cook for 2-3 minutes. Add white wine and get ready to be blown away by heavenly smell.   Sprinkle flour over cooked mixture and combine to coat.  Add almond milk and stir to combine, it will become thick fairly quickly, about 2-3 minutes.  Add cayenne and salt if using and taste to adjust seasoning (I like to blow my head off with heat, some people– not so much.) Turn off heat and wait for your pasta to cook.
In separate large pan, heat oil on medium high heat and add all chopped ingredients, stir to combine and cook for 2-3 minutes. Add white wine and get ready to be blown away by heavenly smell.   Sprinkle flour over cooked mixture and combine to coat.  Add almond milk and stir to combine, it will become thick fairly quickly, about 2-3 minutes.  Add cayenne and salt if using and taste to adjust seasoning (I like to blow my head off with heat, some people– not so much.) Turn off heat and wait for your pasta to cook.
Boil your linguine and right before draining, dip a coffee mug in and grab a cup of water (“cooking liquor”) for rescue trick later.
Heap linguine into largest serving bowl and top with your thick, rich, ‘cream’ sauce. Fluff with two forks and get all your crown jewels of walnuts, tomatoes, mushrooms glistening on top.
If your pasta is a bit thick and not ‘slippery’ enough, grab your reserved ‘rescue mug’ of cooking liquor water.
This is true with all dishes where you may have pasta that sticks together. Add a little of your cooking liquor at a time, just to get it juicy, slippery, and saucy enough so every glorious strand of linguine is bathing in the flavors, with just enough sauce oozing off in the plate to make you wanna twirl that linguine and grab every last drop off the plate.
Notes: If there is anyone who doesn’t like to run into a big chunk of walnut, you can blitz them in a small food processor if you wish, but only long enough to make small, fine bits, not paste.
Top with extra torn basil leaves for garnish.
This is a cream dream of a dish and will stun your meat-loving audiences.  Carnivores and vegetarians will never miss the full-fat dairy cream.

Shiitake, Sun-Dried Tomato, Basil and Garlic in Almond milk, Walnut Cream Sauce Over Whole Wheat Linguine

 

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2 Comments

  1. Your website is totally awesome…checked out the vegan recipes and the spaghetti looks wonderful…We are having someone for dinner Saturday night who is a vegetarian….you are my go to…the Pasta looks really good, but do you have any other suggestion that we could have as a main course for her? if not I think ill do your linguine recipe….looks super good – i like something with good flavor…..yes we all do!!

     
    • Thank you Peggy and I am so happy to help!

      My favorite meal to entertain vegetarians and vegans alike is my roast veggies with almond cream pesto over pasta.

      Dazzle Your Vegan/Vegetarian with this:

      Roasted Veggie Pesto Pasta

      1-Cut 6 cups of variety of veggies: broccoli, cauliflower, garlic, shallots, tomatoes into small pieces.

      2-Toss in 1/4 cup of olive oil (more or less to taste)

      2-Add 5 cloves chopped garlic, a tablespoon of sea salt, and ground black pepper, stir to combine.

      3-Spread coated veggies on roasting pan and pop into oven at 375F for 30-40 minutes or until veggies soft.

      4-Cook DeCecco or other imported Italian pasta according to instructions on packet. (Always SALT your cooking water with 1/2 cup salt to huge pot water, then right before you drain pasta, take a coffee mug and reserve half a mug of the cooking water. Later, if your pasta dish is ever a little dry or too thick, drizzle a little of this “liquor” on top and toss through to “sex it up”!)

      5-Vegan/Vegetarian Pesto: In a food processor: place 1 cup walnuts, 1/4 cup pine nuts, 2 cloves garlic, 1 cup fresh basil, 1/3 cup almond milk, juice of 1/2 lemon, 1/2 tsp salt. Blitz into a fine, thick liquid. Taste and add a little more almond milk, lemon or salt if necessary (or any of the other ingredients!) This is a great “go-to-vegan-pesto”!

      6-Toss roasted veggies through cooked pasta, pour vegan pesto over whole mixture, combine. Serve with one sprig of basil and some cracked black pepper.

      Dazzling!

      Love,
      Renata
      renata@renataskitchen.com

       

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