In our house Monday’s are meatless, and since some of our family and friends are vegan, we like to shake up our eating habits every so often and try new things (but don’t tell my husband what’s in Gammi’s Veggie Lasagna – recipe coming soon!).
This month’s recipe was chosen because…PINE NUTS! I love pine nuts and will eat pretty much anything you can put them on.
This month’s vegetarian recipe is brought to you by:
Taste of Europe
By Mark Reinfeld
Linguine with Clam-Free Sauce
Recipe Serves 6 | Takes 30 minutes, give or take
Mark Reinfeld’s 30 Minute Book collection also includes The 30 Minute Vegan & The 30 Minute Vegan’s Taste of the East. In his 2012 book, The 30 Minute Vegan’s Taste of Europe, he reinvents this classic Italian recipe substituting clams with a mixture of shiitake mushrooms and arame. Arame is a sea veggie that can be found in the Asian food aisle of most supermarkets.
- 14 oz. Uncooked linguine
- 2 Tbs. Arame
- 2 Tbs. Olive oil
- 6 cloves Fresh garlic, minced (2 Tbs.)
- 3 cups Fresh shiitake mushrooms, stemmed and cut into 1/2-inch cubes
- 1/2 cup Dry white wine
- 1-1/2 Tbs. Lemon juice
- 1-1/2 cups Unsweetened soy, rice or macadamia nut milk
- (we have a macadamia nut allergy in our house so we use soy or rice milk)
- 3 Tbs. Nutritional yeast
- 2 Tbs. Earth Balance margarine, optional
- 1/4 tsp. Red pepper flakes
- 3 Tbs. Fresh flat-leaf parsley, finely chopped
- 4 tsp. Pine nuts
First | Cook pasta in boiling salt water as per package directions & drain.
Second | While pasta is cooking, soak arame in 1/2 cup hot water.
Three | Heat oil in skillet over medium heat, add garlic, & cook for one minute, stirring constantly. Add mushrooms, wine, and lemon juice; saute’ for five minutes, adding up to 1/4 cup water as needed to prevent sticking.
Four | Add soy milk (or rice), nutritional yeast, margarine (optional), red pepper flakes, and arame with soaking liquid. Season with salt and pepper to taste and cook five minutes, stirring occasionally.
Five | Divide linguine among plates, top with shiitake mushrooms and sauce, garnish with parsley and pine nuts.
Nutritional Information (per 1-1/4 Cup Serving):
- 386 calories
- 16 grams protein
- 9 grams total fat (1 gram saturated fat)
- 65 grams carbohydrates
- 0 milligrams cholesterol
- 114 milligrams sodium
- 5 grams fiber
- 7 grams sugar
Try this recipe for yourself and let me know what you think in the comments below.