Garlic Shroom Linguine

We go together like... garlic and mushrooms?

You may not use this phrase often, but I happen to think these two go together quite magically. 

This pasta is inspired by one of my favorite dishes at one of my favorite KC vegan restaurants, Füd. I've been working on recreating it for a while and I'm pretty pleased with the result! 

If anyone ever tells you that dairy-free pasta can't be creamy, please send them promptly to my blog so I can assure them otherwise :) 

This pasta does not lack in comforting creamyness or garlic-y goodness. It all comes together in an easy vegan roux. Pair it with a salad and you have a lovely weeknight meal that feels gourmet. But it only took you 35 minutes. Winner winner, vegan dinner.

Happy cooking! 

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Garlic Shroom Linguine 

Serves: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients

10-12 oz whole grain or gluten free linguine

8 oz cremini mushrooms, sliced or chopped

4-6 garlic cloves, minced

3 TBSP + 1 tsp EVOO, divided

4 TBSP all purpose flour, or arrowroot powder for GF option

1 3/4 - 2 cups low sodium vegetable broth

1/2 tsp sea salt

1/2 tsp each oregano, basil, thyme

1/4 tsp red pepper flakes, optional

1-2 TBSP nutritional yeast

Fresh parsley or basil, chopped, optional topping

Vegan parmesan*

Method

Cook pasta according to package instructions.

Heat a large skillet over medium heat. Add 1 tsp of oil when hot, followed by the mushrooms. Stirring often, cook for 1-2 minutes.

When mushrooms begin to release juices, add garlic, salt/pepper, and spices. Continue cooking until mushrooms appear soft and are no longer releasing juices, about 5-7 minutes. Remove from pan and set aside.

Do not rinse pan. We aren't done yet! Over medium-low heat, add remaining 3 TBSP EVOO to the skillet, followed by 4 TBSP of flour. Stir/whisk continuously. The mixture will look thick and paste-like. Cook for about 1 minute, ensuring not to burn.

Gently add in the vegetable broth about 1/2 cup at a time. Again, whisking continuously over medium heat. As you whisk, clumps should begin to disappear and the sauce will look thick and creamy. A true whisk works best here.

Reduce heat to low and add in mushroom/garlic mixture. Stir and cook for an additional 5-6 minutes to blend flavors. Remove from heat, stir in nutritional yeast. Taste for salt and pepper needs.

Add linguine to the skillet and stir to coat in sauce. Serve with fresh herbs and vegan parmesan topping. Enjoy!

Notes: 

*Vegan parmesan: 1 cup walnuts or cashews, 1-2 TBSP nutritional yeast, 1 garlic clove, 1/2 tsp sea salt. Blend together in a small food processor until a sandy texture forms. Serve over pastas or salads! 

Nutrition:

Serving Size: 1/4 recipe  Total Calories per serving: 348  Total Fat: 6 g

Sodium: 300 mg  Potassium: 180 mg  Total Carbohydrate: 62 g

Fiber: 9 g  Sugar: 5 g  Protein: 13 g