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Vegan Linguine with Clam Sauce
A classic tasting vegan linguine with clam sauce made with king mushrooms. Gluten-free if made with gluten-free linguine.
Course
Main Course
Cuisine
gluten free, Italian, vegan
Keyword
mock clam, vegan clam, vegan linguine with clam sauce
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
8
Calories
295
kcal
Author
Monica Davis
Ingredients
1
lbs.
linguine pasta
(gluten-free if desired)
2
king mushrooms diced
½
cup
vegan butter
or margarine
2
teaspoons
kelp flakes
½
teaspoon
salt
3
cloves
garlic
minced
1/3
cup
chopped fresh parsley
salt and pepper to taste
US Customary
-
Metric
Instructions
Boil water and cook linguini according to package directions.
While the pasta is boiling, wash king mushroom, cut off the cap and about 1 ½ inch off the end.
Then dice the large stem portion of the mushroom into small cubes.
Melt vegan butter on low in a large skillet and add mushrooms and salt.
Sauté on medium-low until the mushrooms start to release their water.
Add the kelp powder, minced garlic, and parsley and cook for about 2-3 more minutes.
Add the drained and rinsed pasta to the skillet and mix well.
Salt and pepper to taste and serve hot.
Notes
Be sure to cook on medium-low heat as to not burn the butter or the garlic.
Only cook 2-3 more minutes after adding minced garlic so it doesn't burn.
Top with more fresh parsley.
Serve hot.
Nutrition
Serving:
1
cup
|
Calories:
295
kcal
|
Carbohydrates:
43
g
|
Protein:
7
g
|
Fat:
10
g
|
Saturated Fat:
2
g
|
Sodium:
249
mg
|
Potassium:
163
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
750
IU
|
Vitamin C:
3.7
mg
|
Calcium:
19
mg
|
Iron:
0.9
mg