Super quick Linguine with Mushrooms

Vegan Super Quick Linguine with Mushrooms

Ingredients:

• 200g linguine pasta (or any pasta of your choice)
• 1 tbsp olive oil
• 2 cups mushrooms (button, cremini, or any variety), sliced
• 2 cloves garlic, minced
• 1/2 tsp dried thyme (or fresh if preferred)
• 1/2 tsp dried oregano
• Salt and freshly ground black pepper, to taste
• 1/4 cup vegetable broth or white wine (for deglazing)
• 1/4 cup unsweetened plant-based cream (coconut cream, oat cream, or soy cream)
• 1 tbsp nutritional yeast (optional, for a cheesy flavor)
• Fresh parsley, chopped (for garnish)
• Lemon wedges (optional, for serving)

Instructions:

1. Cook the linguine:
   • Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions, usually about 9-11 minutes, until al dente.
   • Reserve about 1/4 cup of the pasta cooking water, then drain the pasta and set aside.
2. Sauté the mushrooms:
   • While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
   • Add the sliced mushrooms and sauté for about 5-7 minutes until they release their moisture and begin to brown.
   • Add the minced garlic, dried thyme, and oregano to the pan and cook for another 1-2 minutes, until fragrant.
3. Deglaze and make the sauce:
   • Pour in the vegetable broth or white wine to deglaze the pan, stirring to lift any bits stuck to the bottom of the skillet.
   • Let it simmer for 2 minutes to reduce slightly.
4. Combine the pasta and sauce:
   • Add the cooked linguine to the skillet with the mushrooms. Toss to coat the pasta with the mushroom mixture.
   • Pour in the plant-based cream and reserved pasta water, stirring to create a smooth sauce that coats the pasta.
   • If you like a cheesier taste, stir in the nutritional yeast.
5. Season and serve:
   • Season with salt and freshly ground black pepper to taste.
   • Garnish with fresh parsley and a squeeze of lemon juice (optional) for a burst of freshness.
   • Serve immediately and enjoy!