Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
annawilson, 09/15/09
Seared Shitakes, Walnut, and Spinach Linguine in a Butter Cream SauceIngredients (use vegan versions): 1/2 cup soymilk
4 1/2 tablespoons vegan butter
2 to 4 cups fresh spinach
12 to 14 shitake mushrooms
1/4 cup walnuts
salt and pepper, to taste
4 cloves garlic
1 pound pasta (I use linguine)
2 teaspoons olive oil
Directions:1) Boil water and cook pasta.
2) Get out two pans: one for searing the mushrooms and one for other veggies and sauce. The pan doesn't have to be deep--a normal frying pan will do.
3) Dab a little vegan butter into your first pan and sear the mushrooms on medium-high heat until crispy but not burnt. In the other pan, heat the olive oil on medium heat and add the garlic, shitakes, walnuts, spinach, and vegan butter. Slowly add in soymilk and continue cooking for about 3 minutes. The sauce is not supposed to be plentiful or thick. When you mix it with the pasta, it is perfect.
4) Turn up heat to high and boil for 1 minute. Add the veggies and sauce to the cooked pasta. ENJOY!
My husband and I made this because we were craving a buttery, rich pasta dish. It's the perfect amount of richness without being greasy or making you feel gross. I don't like the taste of soy much ( i know, weird vegan, right!?) but you can't even taste it ONE BIT. Just tastes delicious and creamy. Adding more vegetables like broccoli, peppers - whatever would be good.
Source of recipe: I wrote this recipe.
Makes: 4 servings, Preparation time: 5 minutes, Cooking time: 15 minutes
