Description
Guilt-free extra creamy mushroom linguine! Extra virgin olive oil instead of butter, nutritional yeast instead of dairy, and cashew cream in place of cheese.
Ingredients
- FOR THE PASTA:
- 8 cups Water
- 1 teaspoon Salt
- 250 grams Whole Wheat Linguine
- FOR THE SAUCE:
- 1 Tablespoon Extra Virgin Olive Oil
- 1 whole Onion, Chopped Small
- ⅓ cups Leek, Chopped Small
- 1 clove Garlic, Chopped Small
- 1 cup Assorted Fresh Mushrooms
- ½ cups Dried Mushrooms
- 5 Tablespoons Cashew Cream
- 1 Tablespoon Nutritional Yeast
- 1 whole Lemon, Juiced
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1 cup Water
Preparation
For the pasta:
In a large pot, add water and salt. Bring to a rolling boil. Add linguine and cook for 7 minutes.
For the sauce:
In a large pan, add olive oil and sauté onions, leeks and garlic on medium-high heat. Once golden brown, add mushrooms and sauté for another 10 minutes over low heat.
Drain pasta, and add it to the pan. Add cashew cream, nutritional yeast, lemon juice, garlic powder and salt.
Slowly add water in order to get the consistency you are looking for. I like my pasta extra creamy so I used the whole cup! Stir over low heat for 5 minutes to bring it all together.
