Pasta with Mushrooms, Walnuts & Lemon-Chive Sauce

This dish is ready in the time it takes to cook the pasta; it comes together that fast. The flavorful sauce is creamy and delicious with just a hint of lemon and chives; nothing too overpowering. I also like to add a bit of crunch to an otherwise “soft” dish, so the walnuts are an ideal way to have it both ways. Enlist someone to make a salad and you have a complete meal in 15 minutes.

INGREDIENTS:
16-oz pasta of your choice
2 Tbs vegan margarine
2 cloves garlic, minced
3/4 C walnut pieces
3 C mushrooms, sliced
1/2 C parsley, chopped
Lemon-Chive Sauce
1 clove garlic
1 box extra firm silken tofu
1 Tbs yellow miso
1/4 C nutritional yeast
2 Tbs lemon juice
2 Tbs chives, chopped
1 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper

DIRECTIONS:
Cook the pasta according to package instructions. Meanwhile, toss the garlic clove in the food processor and chop it up. Add the rest of the sauce ingredients and blend for 3 minutes, scraping the sides of the processor bowl when necessary. Transfer to a small saucepan and heat over low to medium heat, stirring occasionally until heated through.

In a medium skillet, melt the vegan margarine and garlic. Add the walnuts and saute for 2-3 minutes, then add the mushrooms. Cook another couple of minutes, then remove from the heat.
To serve, top the pasta with some of the mushroom-walnut mixture, some sauce and parsley. Enjoy!

Pasta with Mushrooms, Walnuts & Lemon-Chive Sauce

 

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Prep time

15 mins

Total time

15 mins

 

This dish is ready in the time it takes to cook the pasta; it comes together that fast. The flavorful sauce is creamy and delicious with just a hint of lemon and chives; nothing too overpowering. I also like to add a bit of crunch to an otherwise "soft" dish, so the walnuts are an ideal way to have it both ways. Enlist someone to make a salad and you have a complete meal in 15 minutes.

Author: Epicurean Vegan

Serves: 6

Ingredients

• 16-oz pasta of your choice
• 2 Tbs vegan margarine
• 2 cloves garlic, minced
• ¾ C walnut pieces
• 3 C mushrooms, sliced
• ½ C parsley, chopped
• .
• Lemon-Chive Sauce
• .
• 1 clove garlic
• 1 box extra firm silken tofu
• 1 Tbs yellow miso
• ¼ C nutritional yeast
• 2 Tbs lemon juice
• 2 Tbs chives, chopped
• 1 tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper

Directions

1. Cook the pasta according to package instructions.
2. Meanwhile, toss the garlic clove in the food processor and chop it up. Add the rest of the sauce ingredients and blend for 3 minutes, scraping the sides of the processor bowl when necessary.
3. Transfer to a small saucepan and heat over low to medium heat, stirring occasionally until heated through.
4. In a medium skillet, melt the vegan margarine and garlic. Add the walnuts and saute for 2-3 minutes, then add the mushrooms. Cook another couple of minutes, then remove from the heat.
5. To serve, top the pasta with some of the mushroom-walnut mixture, some sauce and parsley. Enjoy!

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