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Artichoke and Lemon Linguine

June 23, 2012 by epicureanvegan

Artichoke and Lemon Linguine -- Epicurean Vegan

While at the farmer’s market last weekend, I picked up some Artichoke Lemon pasta. You can order it at Pappardelle’s Pasta.

Artichoke and Lemon Linguine -- Epicurean Vegan

I threw together a dish with a light, creamy roux and some vegetables and it came out delicious—and fast too. Dinner was ready in less than 30 minutes. Keep in mind, you’ll have three different pots/pans going at the same time, but don’t be alarmed, it’s easy to make, especially if you have all of your ingredients chopped, sliced, and ready to go before hand.

INGREDIENTS:
8-oz Artichoke Lemon linguine
1-2 C fresh basil, chopped
4-5 large mushrooms, sliced
14-oz can artichoke hearts, chopped
1 garlic clove, minced
1 tbs olive oil
2 Tbs vegan margarine
2 Tbs flour
1/2 C almond milk
Dash of salt, pepper, and nutmeg
1 Tbs lemon juice

DIRECTIONS:
In a small skillet, heat the olive oil and garlic. Add the artichokes and cook for 8 minutes, stirring often. Meanwhile, cook the pasta for 5-7 minutes. I have found that this pasta tends to cook faster than commercial brands, so keep an eye on it. Add the mushrooms to the skillet and cook another 5 minutes.

Artichoke and Lemon Linguine -- Epicurean Vegan

While this is happening, get your roux going. Melt the vegan margarine in a small saucepan. Whisk in the flour and cook for a minute. Slowly pour in the almond milk and whisk it until smooth. It will thicken up pretty quickly.

Artichoke and Lemon Linguine -- Epicurean Vegan

Add the lemon juice, salt, pepper, and nutmeg and blend well. For the veggie mixture, once the mushrooms are tender, reduce the heat to low and stir in the basil.

Artichoke and Lemon Linguine -- Epicurean Vegan

Combine the sauce and the veggies with the pasta and blend everything together.

Artichoke and Lemon Linguine -- Epicurean Vegan

 Enjoy!

Artichoke and Lemon Linguine
 
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I threw together a dish with a light, creamy roux and some vegetables and it came out delicious---and fast too. Dinner was ready in less than 30 minutes. Keep in mind, you'll have three different pots/pans going at the same time, but don't be alarmed, it's easy to make, especially if you have all of your ingredients chopped, sliced, and ready to go before hand.
Author: Epicurean Vegan
Ingredients
  • 8-oz Artichoke Lemon linguine
  • 1-2 C fresh basil, chopped
  • 4-5 large mushrooms, sliced
  • 14-oz can artichoke hearts, chopped
  • 1 garlic clove, minced
  • 1 tbs olive oil
  • 2 Tbs vegan margarine
  • 2 Tbs flour
  • ½ C almond milk
  • Dash of salt, pepper, and nutmeg
  • 1 Tbs lemon juice
Directions
  1. In a small skillet, heat the olive oil and garlic. Add the artichokes and cook for 8 minutes, stirring often. Meanwhile, cook the pasta for 5-7 minutes. I have found that this pasta tends to cook faster than commercial brands, so keep an eye on it. Add the mushrooms to the skillet and cook another 5 minutes.
  2. While this is happening, get your roux going. Melt the vegan margarine in a small saucepan. Whisk in the flour and cook for a minute. Slowly pour in the almond milk and whisk it until smooth. It will thicken up pretty quickly.
  3. Add the lemon juice, salt, pepper, and nutmeg and blend well. For the veggie mixture, once the mushrooms are tender, reduce the heat to low and stir in the basil.
  4. Combine the sauce and the veggies with the pasta and blend everything together. Enjoy!
3.4.3177

Filed Under: Dinners Tagged With: artichokes, basil, fast and easy, lemon, linguine, mushrooms, Pappardelle's, vegan roux

Porcini Mushroom Pasta with a Cream Cheese Sauce

November 29, 2010 by epicureanvegan

Vegan MoFo, Day 29

Porcini Mushroom Pasta with a Cream Cheese Sauce -- Epicurean VeganI can’t believe I went this far into Vegn MoFo and missed yesterday! It was a busy day of Christmas shopping then an evening of margaritas and a taco bar at the neighbor’s. We made tacos with Boca crumbles, Tofutti sour cream, Daiya cheese, vegetarian refries . . .it was great! So tonight, I went with something easy and quick. The recipe came with the Pappardelle’s pasta, but I made some alterations.

INGREDIENTS:
8 oz porcini mushroom fettucini
2 C mushrooms, sliced
1/2 C green onions, sliced or 1 large leek or 1/c C yellow onion (I used green onions since I had a ton left over from last night’s taco bar)
3 oz Tofutti sour cream
3 Tbs Earth Balance
1/3 C almond milk
1 tsp garlic, minced
1 Tbs minced onion or 2 Tbs fresh chives, chopped
Salt and pepper, to taste

DIRECTIONS:

Porcini Mushroom Pasta with a Cream Cheese Sauce -- Epicurean VeganCook pasta according to instructions. In a medium saucepan heat Earth Balance and garlic. Add mushrooms and saute 5 minutes; add green onions. Saute another 3-4 minutes. Stir in cream cheese and mix until thoroughly melted and combined.

Porcini Mushroom Pasta with a Cream Cheese Sauce -- Epicurean VeganAdd almond milk and combine well. Season with minced onion, salt, and pepper.

Porcini Mushroom Pasta with a Cream Cheese Sauce -- Epicurean VeganLadle over individual servings of pasta and enjoy!

Filed Under: Dinners, Vegan MoFo Tagged With: fettuccine, green onion, mushrooms, Pappardelle's, Pasta, tofutti

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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