Fresh tender peas dot this satisfying and delicious dish that’s so easy to make. It’s the ultimate comfort food: creamy, savory, and filling. It stays nice and silky and reheats easily with a little bit of added hot water if needed.
What You Need To Make Creamy Veggie Linguine
- linguine (or spaghetti if you prefer)
- cauliflower
- mushrooms
- fresh garlic
- peas
- nutritional yeast
- corn starch
- fresh lemon
- fresh chives (or parsley)
- hot pepper flakes
- salt and pepper
- raw cashews
This dish easily serves 4-5 people.
More great pasta ideas:
Savory Butternut Squash and Pasta
Creamy Veggie Linguine
Prep
Cook
Total
Yield 4-5 generous servings
This pasta dish is loaded with veggies and flavor.
Ingredients
- 2 cups cauliflower florets (about 12 ounces)
- 4 cups chopped portobello, shiitake, or crimini mushrooms (about 12 ounces)
- 2 tablespoons fresh chopped garlic
- 1/4 cup nutritional yeast
- 1/2 cup raw cashews
- 1 teaspoon corn starch
- 1 cup fresh (or thawed frozen) peas
- 1 cup unsweetened & unflavored plant milk
- 3 tablespoons fresh lemon juice plus 1 wedge per person for serving
- 1/2 cup finely chopped fresh chives
- sea salt and freshly ground pepper
- 1 lb. linguine
Instructions
Soak the cashews in water for at least 30 minutes. Drain.
Wipe the mushrooms clean and chop, reserving the stems for stock. Sauté the mushrooms and cauliflower in 1-2 tablespoons of water in a very large skillet or wok until the mushrooms begin to release their own juices. When the mushrooms are about half their original size, add the peas and garlic and cook for a few minutes more, being careful not to burn the garlic. Add a teaspoon of sea salt and a few grinds of black pepper, remove from the heat and set aside.
While the vegetables are cooking, add the drained cashews, plant milk, nutritional yeast, corn starch and lemon juice to a blender. Blend until all the ingredients are spinning easily. If they are too thick to spin easily, add more plant milk in small amounts until the sauce is thinned a bit.
Pour the sauce from the blender into the vegetables and raise the heat to medium/low. Taste for seasoning, adjust as desired, and keep the vegetables warm.
Cook the pasta according to the package directions. Drain, reserving about a cup of the cooking water. Add the pasta to the vegetables and stir gently to combine. Let the pan rest on warm for about 5 minutes, then stir again and taste for seasoning. If the sauce seems very thick, add some of the reserved pasta cooking water a teaspoon at a time until the sauce is nice and creamy. Serve on warm plates and garnish with chives. Serve with lemon wedges and hot pepper flakes on the side.
Notes
I prefer whole wheat linguine with this dish, but any type of thicker pasta is fine. Angel hair, capelllini and more delicate pastas can be overwhelmed in this hearty dish. Of course a gluten-free pasta makes this dish gluten-free!
Courses Main Dish
1
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