** CREAMY PORTOBELLO LINGUINE **
by Patricia Torena
As a pasta lover, I am always experimenting with new pasta recipes and looking for alternatives that are equally delicious but plant based and lower in fat (and guilt 😣).
This is how I came up with this recipe - where I substitute the famous Béchamel sauce with the fantastic Cauliflower cream (from my previous posts) to obtain this equally creamy and rich pasta that also involves soy curls and the amazing aromas of sun-dried tomatoes & portobello mushrooms. Trust me, it is a safe bet 👌😅
Ingredients
1. Heat the oil in a large skillet over high heat until lightly smoking. Add the soy curls and cook, stirring occasionally, until lightly browned, about 5 minutes. If using any other vegan protein such as tofu, proceed the same way and cook it until lightly browned.
2. Add the portobello mushroom and white wine, let the liquids boil until all alcohol is evaporated, about 4 minutes. Stir in sun-dried tomatoes and a pinch of parsley, salt and pepper, and cook for 1 more minute.
3. Stir in Cauliflower cream and simmer over medium heat, stirring occasionally, for about 10 minutes. Season with salt and pepper to taste. If using greens such as spinach, basil or arugula, add them to the mixture and cook for about 2 minutes or until they are soft.
4. Mix the sauce with your favourite pasta, sprinkle with fresh parsley and serve immediately.
As a pasta lover, I am always experimenting with new pasta recipes and looking for alternatives that are equally delicious but plant based and lower in fat (and guilt 😣).
This is how I came up with this recipe - where I substitute the famous Béchamel sauce with the fantastic Cauliflower cream (from my previous posts) to obtain this equally creamy and rich pasta that also involves soy curls and the amazing aromas of sun-dried tomatoes & portobello mushrooms. Trust me, it is a safe bet 👌😅
✔️ It is fulfilling and tasty.
✔️ Portobello mushrooms and sun-dried tomatoes add extra flavour.
✔️ If you want to make it soy-free you can replace the soy curls with crumbled tofu or tempeh, or any other vegan protein.
✔️ You can also add some greens such as spinach, basil or arugula.
I hope you like it and enjoy it as much as I did! 💟
Ingredients
(3 to 4 servings)
- 2 to 3 cups of Cauliflower cream
- 2 cups of previously hydrated soy curls (or any other vegan/vegetarian protein cut into julienne)
- 1 big portobello mushroom, cut in half and finely sliced
- 1/4 cup white wine
- 7 to 9 sun-dried tomatoes
- 1 tablespoon olive oil
- 1 or 2 tablespoon chopped fresh parsley
- Salt and pepper to taste
Step by Step
1. Heat the oil in a large skillet over high heat until lightly smoking. Add the soy curls and cook, stirring occasionally, until lightly browned, about 5 minutes. If using any other vegan protein such as tofu, proceed the same way and cook it until lightly browned.
2. Add the portobello mushroom and white wine, let the liquids boil until all alcohol is evaporated, about 4 minutes. Stir in sun-dried tomatoes and a pinch of parsley, salt and pepper, and cook for 1 more minute.
4. Mix the sauce with your favourite pasta, sprinkle with fresh parsley and serve immediately.
ENJOY!!
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