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!
- 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
- 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!
