Villa Linguine: Holiday Vegan Clam Sauce
During my childhood, our family Christmas dinner was seafood served with pasta, vegetables, and a green salad. Now that I no longer eat sea creatures, I found a great substitute by using mushrooms. See what you think.
VEGAN CLAM SAUCE OVER LINGUINE
• 1 Lb. cooked whole wheat linguine
• 2 to 3 Tablespoons dry arame
• 3 Tablespoons olive oil
• 4 Cloves garlic sliced thin
• 3 Cups sliced mushrooms: Alii Oyster Mushrooms, or Shiitake Mushrooms.*
• 1/4 Cup white wine
• Juice of one-half fresh lemon
• 1 1/2 Cups unsweetened rice or soy milk
• 3 Tablespoons nutritional yeast flakes
• 2 Tablespoons olive oil
• Chili pepper flakes to taste
• Chopped fresh Italian parsley
• 2 Tablespoons toasted pine nuts
DIRECTIONS
Prepare pasta. Set aside.
Soak arame in 1/2 cup hot water.
Heat oil in a large skillet over medium heat. Add garlic, continue stirring 1 to 2 minutes until soft. Add sliced mushrooms, wine and lemon juice. Saute about 5 minutes.
Add milk, nutritional yeast, 2 tablespoons olive oil, chili flakes and arame with soaking liquid.
While stirring allow the mixture to cook for another several minutes. Season with salt and pepper.
Place cooked linguine in a large serving bowl. Add the Vegan Clam Sauce over the linguine. Toss mixture until the linguine is well saturated with the sauce.
Garnish with pine nuts and parsley.
*Alii Oyster Mushrooms have a nutty flavor, and a resilient firm texture. Shiitake Mushrooms have an earthy fragrance, and a meaty texture.
Copyright 2012 Irene Pastore and Blue Moon Personal Training
Posted on November 27, 2012, in Food, Recipes and tagged vegan "seafood", vegan christmas dinner, vegan cuisine. Bookmark the permalink. Leave a comment.
Leave a comment
Comments 0