I love being a runner. Yes, it is sometimes hard, and, as I’ve gotten older I have slowed down quite a bit, but for all that, I am a runner. And being a runner brings with it certain benefits. Like a slow, strong heart beat. Amazing calf muscles. And, best of all, a healthy runner’s diet.
I still eat pasta.
In this era of low carb, gluten free, Paleo-style diets, I’m not sure whether to whisper or yell it out, but yes, I still eat pasta.
Penne with garlic, macaroni and (vegan) cheese, tri-color rotini pasta salad. It all has a place in my diet. And that makes me so happy.
This recipe, linguine with creamy wild mushroom sauce, had been rolling around in my head for a while. I had a package of dried wild mushrooms (mine were a variety, you can always use your favorites). I also had some vegan bacon that I thought would taste pretty good in the sauce too.
It is very easy to make substitutions for this dish to comply with different diets. Just as I used almond milk for my cream sauce to make it vegan, you can use gluten free pasta if you wish. You can also skip the pasta altogether and use spaghetti squash. It is the sauce that counts and it is delicious.
Linguine with Creamy Wild Mushroom Sauce
- 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.
So, do you 
THIS – but with spaghetti squash… or really anything my spiralizer transforms into noodles = DELICIOUS! 🙂
I love spiralized zucchini! Raw or cooked..yummy!
I don’t eat a lot of pasta – but I do eat pizza 🙂 But, this looks awesome. Yum!!!
I would actually put mushroom sauce on pizza too :-).
I love pasta! Especially if I can get it made fresh. Great combo with the mushrooms and (vegan) bacon!
I had been dreaming about this mushroom sauce for a couple weeks 🙂
I’m Italian so pasta is one of our major food groups! I’ll eat any and all variations – its all good. Including this recipe!
I am pretty sure that I don’t have a drop of Italian in my blood, but I still love pasta!
This looks so good! I love mushrooms with pasta, but I never thought of creating a cream sauce that is vegan! Very creative! 🙂
Vegan cream sauce is good. Vegan cheese sauce is great! 😉
Oh yes, pasta is still in our house… and running is a great reason to eat it. Pregnant running has made me even hungrier! This looks delicious.
Yum! I don’t eat a lot of pasta but that one sounds really great–love mushrooms!
Delicious! I haven’t had breakfast yet and am ready for this meal!
This looks delish! I eat mostly paleo, but on occasion I do still love a good pasta recipe. I will def be trying this one:)
You can make this paleo pretty easily by using spaghetti squash or spiralized zucchini instead of the pasta, and skipping the flour (or use some paleo approved thickener).
I am not a pasta fan but your food always looks amazing even if it is vegan! 😉
Pasta messes my stomach up, but I LOVE spaghetti squash. And I have tried a few GF noodles that are pretty tasty.
Any vegetable you can spiralize, like zucchini works pretty good too.
I love pasta – I could eat it every day but don’t!! I’m one of those old school who thinks that carbs will always be important at least for me, to keep running!!!
I don’t eat it everyday either. I do remember back when my husband and I were running a lot more we did eat it almost every day. Seems to me we were pretty healthy back then 🙂
This looks delicious! Thanks for sharing.
I’m not vegan, but this recipe sure does look delicious! I definitely need to give it a try soon! Thanks so much for sharing! I’m hungry now! lol
Ohhh this sounds delicious—I’m sorta disappointed I already have dinner plans now! Haha will have to save for another day 🙂
~Cathy~
OurMiniFamily.com
That looks really good. I love mushrooms in my pasta.