VEGAN LINGUINE WITH SHIITAKE CREAM SAUCE
According to the Vegetarian Times, Mark Reinfield, author of several vegan cookbooks, “revamps a classic Italian recipe, replacing clams with a combination of shiitake mushrooms and arame, a sea vegetable available in the Asian food aisle of supermarkets.”
12 ounces dry linguine
2 tablespoons arame, optional
2 tablespoons olive oil
6 cloves garlic, peeled, minced (about 2 tablespoons)
3 cups fresh shiitake mushrooms, stemmed and cut into 1 / 2-inch cubes
1 / 2 cup dry white wine
1 1/2 tablespoons lemon juice
1 1/2 cups unsweetened soy, rice or macadamia nut milk
3 tablespoons nutritional yeast
2 tablespoons Earth Balance margarine, optional
1/4 teaspoon red pepper flakes
3 tablespoons fresh flat-leaf parsley, finely chopped
4 teaspoons pine nuts or walnuts, chopped and toasted
Cook pasta in boiling, salted water according to package directions. Reserve about 1 cup of the cooking water. Drain the pasta. Meanwhile, if using arame, soak it in 1/2 cup hot water.
Meanwhile, in large skillet heat the oil over medium heat. Add garlic and cook 1 minute, stirring constantly. Add mushrooms, wine and lemon juice; saute 5 minutes, adding about 1/4 cup of the reserved pasta cooking water (if needed) to prevent sticking.
Reduce the heat and add soy milk, nutritional yeast, margarine (if using), red pepper flakes and arame with soaking liquid; season with salt and pepper, if desired. Cook 5 minutes, stirring occasionally.
Divide linguine among 4 plates, top with shiitakes and sauce, and garnish with parsley and pine nuts. Makes 6 servings.
Per serving: 386 calories (21 percent from fat), 9 grams fat (1 gram saturated fat), 65 grams carbohydrates, 16 grams protein, 114 milligrams sodium, 0 milligrams cholesterol, 5 grams fiber.