Ingredients
Vegan "butter" - 6 tbsp.
garlic - 8 to 10 cloves
mushrooms - 6 cups, sliced
basil - 1 tsp.
salt - 1/4 tsp.
black pepper just a dash, freshly ground
olive oil - 2 tbsp.
linguine - 1 lb.
parsley - 2 tbsp., minced
Vegan Parmesan "cheese" - grated (per preference)
In a large pot, boil water for pasta. Melt 2 tablespoons the vegan butter in a saucepan. Add garlic, allow to brown for a minute, then add mushrooms, basil, and salt and cook until mushrooms are just tender. Add remaining 4 tablespoons of vegan butter, pepper, and oil. Stir and remove from heat. Cook linguine until al dente. When pasta is done, reheat sauce and add parsley. Drain pasta, pour into medium sized bowl along with sauce, and toss. Serve with Vegan Parmesan on the side.
4 servings.
Vegan "butter" - 6 tbsp.
garlic - 8 to 10 cloves
mushrooms - 6 cups, sliced
basil - 1 tsp.
salt - 1/4 tsp.
black pepper just a dash, freshly ground
olive oil - 2 tbsp.
linguine - 1 lb.
parsley - 2 tbsp., minced
Vegan Parmesan "cheese" - grated (per preference)
In a large pot, boil water for pasta. Melt 2 tablespoons the vegan butter in a saucepan. Add garlic, allow to brown for a minute, then add mushrooms, basil, and salt and cook until mushrooms are just tender. Add remaining 4 tablespoons of vegan butter, pepper, and oil. Stir and remove from heat. Cook linguine until al dente. When pasta is done, reheat sauce and add parsley. Drain pasta, pour into medium sized bowl along with sauce, and toss. Serve with Vegan Parmesan on the side.
4 servings.
