Vegan Recipe: Linguine with Creamy Wild Mushroom Sauce
Author: Debbie
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 4
- 8 ounces vegan linguine
- 3 ounce package dried wild mushrooms of your choice.
- Hot Water
- 3 strips vegan bacon, cooked and chopped.
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon flour
- ¼ cup nutritional yeast
- ½ cup unsweetened original almond milk
- ½ cup vegetable broth
- ½ cup mushroom broth (what is left after reconstituting the dried mushrooms)
- Salt and Pepper to taste
- ½ cup vegetable broth
- Reconstitute the mushrooms by pouring hot water over them and allowing to soak for about 15 minutes. Save the broth.
- Prepare the pasta according to package directions.
- In a saucepan, heat the olive oil over medium low heat.
- Add the garlic and cook for about two minutes.
- Add the flour and the nutritional yeast. Stir until mixed, then add the almond milk slowly.
- Add the vegetable and mushroom broth and bring to a low boil.
- Add the mushrooms and vegan bacon and cook over low heat, stirring constantly until sauce thickens.
- Season with salt and pepper.
- Serve over the linguine. Toss to mix.
Recipe by at https://coachdebbieruns.com/vegan-recipe-linguine-creamy-wild-mushroom-sauce/
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