Linguine with chanterelle mushrooms, cherry tomatoes, and freshly chopped parsley is one of those recipes that will surprise you for their simplicity and taste. This vegan linguine recipe represents the essence of Italian cooking. Simple, fresh ingredients, for a healthy yet delicious meal. You can throw this wonderful vegan pasta recipe together in under ten minutes. Just the time to boil the pasta, et voilà!
The thing we love the most about Italian cooking is its respect for fresh, local, and seasonal ingredients. Pasta dishes are no exception to this. And while there are some recipes that are more of a weekend project (i.e. homemade lasagna and stuffed pasta) Italian cooking offers plenty of recipes for daily dishes that are very simple to put together, and also very healthy.
And when it comes to pasta recipes, you are only limited by your imagination. You can choose and mix your favorite ingredients as you please. There are only two simple guidelines that we like to follow: 1) try to pick seasonal ingredients 2) try to pick local ingredients.
This vegan linguine recipe features chanterelle mushrooms, cherry tomatoes, and flat-leaf parsley. It is an example of how simple, local, and seasonal ingredients yield a delicious meal that can be made in about ten minutes. Plus, it’s healthy and naturally vegan. I hope you enjoy this vegan pasta recipe!
Vegan Linguine With Extra Mushrooms, Please
Ingredients
- 12 oz linguine pasta (320 grams)
- 11 oz chanterelle mushrooms – fresh (300 grams)
- 6 oz cherry tomatoes – fresh (170 grams)
- 3 tbsp extra virgin olive oil
- 3 cloves garlic
- 1 handful flat-leaf parsley
- 1 tbsp coarse sea salt
- 1 tsp fine sea salt
- 0.5 tsp chili flakes
- 0.8 gallon water (3 litres)
- 0.25 tsp black pepper (optional)
Instructions
- Start by washing the chanterelle mushrooms and the cherry tomatoes. Then wash and finely chop the parsley. Set aside.
- In a large pot, bring the water to boil, then add the coarse sea salt, and then add the linguine pasta. Cook the pasta for the time that says on the package minus two minutes. If the package says ten minutes, you cook it for eight. This is important as we will finish the cooking in the pan later. Give the pasta a stir, and cook it uncovered.
- While the pasta cooks, you should have enough time to prep the sauce. If this is too stressful for you, make the sauce first, then cook the pasta.
- In a large pan, warm up the olive oil, then add thinly sliced garlic to it and sauté on medium heat for one minute. Don’t let the garlic brown.
- Add the chili flakes, the chanterelle mushrooms (whole), and season with a generous pinch or two of fine sea salt. Let cook on medium heat for about three minutes.
- Add the cherry tomatoes. Cut them in half while you add them in. Stir, and let cook for another three to four minutes, or until the pasta is ready. Towards the end of this time, add in the finely chopped parsley.
- Save one cup of pasta water, then drain the pasta and add it to the pan with the sauce. Add about half a cup (or one ladle) of pasta water to the pan. Add more if needed. I added 1.5 ladles. The starch in the pasta water will make the sauce creamy.
- Mix everything well while cooking on medium heat for about one minute. Don’t overcook the pasta as it should be served al dente. Gather everyone to the table and serve the pasta immediately.
6.4.5
Additional Recipes
On the hunt for more Italian-style vegan recipes? Look no further. Impress your friends and family my savory stuffed bell peppers recipe. The meatless recipe features juicy bell peppers stuffed with rice and veggies.
You can also whip up my vegan Italian rice salad with smoked tofu and veggies. I adapted this plant-based dish from the Italian “insalata di riso.” It features zucchini, lettuce, black olives, tomatoes, yellow peppers, carrots, and caper. It includes a delicious, zesty dressing made with extra virgin olive oil, lemon juice, pine nut, and parsley.
This classic Italian-style bruschetta with tomatoes makes an excellent side or meal in and of itself! The plant-based recipe features ripe tomatoes, garlic, and a hearty loaf of bread. You’ll be savoring every last bite! Sharing is optional.
This recipe was republished with permission from The Plant-Based School.
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