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.
Garlic Shroom Linguine
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
*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!
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