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Linguini in Creamy Mushroom Sauce

A richly flavored vegan main course. I love to serve with with lentil soup and a crisp salad to round out the meal.

1 package linguini
1 teaspoon avocado oil
1 onion, diced
Sea salt
2 cups button mushrooms, brushed free of dirt and thinly sliced
1 Portobello mushroom, thinly sliced
1 1/2 cups water or Mushroom Stock (see cream of mushroom soup recipe)
1/2 cup soy or almond milk
Fresh chives, minced

Heat oil in a medium saucepan and saute the onion, with a pinch of salt, until translucent. Add button mushrooms, a pinch of salt and saute until limp. Add Portobellos, a pinch of salt and saute for 2-3 minutes more. Add stock and soy/rice milk, season lightly with salt and bring to a boil. Lower and cook, uncovered for about 30 minutes, until the mushrooms are very soft and the sauce is flavorful.

Bring a large pot of water to a boil and cook the linguini al dente, 4-6 minutes. Drain; do not rinse. Toss immediately with the mushroom sauce and stir in fresh chives. Transfer to a pasta bowl and serve immediately. 


Frey Vineyards
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