This vegan garlic butter white wine mushroom linguine is a play on creamy shrimp scampi. I’m using mushrooms in place of any type of seafood you might use. And dang, it is so darn good. The linguine is cooked right in the liquid that will become part of the sauce. Which, I absolutely love doing. The mushrooms are cooked in vegan butter, garlic, white wine and herbs. The creaminess comes from some cashew cream that is so easy it is almost laughable. Everything is tossed together at the end and man, it is heaven.
What You Need To Make This Creamy Masterpiece:
- Mushrooms: I like to use a variety. I used oyster, shiitake and baby bellas for this recipe!
- Vegan Butter: My favorite brands are the Country Crock Plant Butter and Earth Balance.
- Garlic: Lots of it!
- Veggie Broth: This mixed with water is what you are going to cook the linguine in.
- Linguine: Of course.
- White Wine: Any kind you want, just make sure it is vegan.
- Raw Cashews and Non Dairy Milk: To make a cashew cream!
- Rosemary and Sage: To make the mushrooms extra delicious.
- Vegan Parmesan: I like to use Follow Your Heart brand.
- Lemon Juice, Parsley and Salt and Pepper: To finish this pasta off right.
This vegan garlic butter white wine mushroom linguine may be the creamiest pasta I’ve ever had. Cooking the pasta in just enough broth and water that it gets absorbed means that the pasta is saucy straight off the bat. Then add in the mushrooms cooked in wine and the cashew cream. And boom, creamy as heck! Often, when I make creamy pasta it sucks up the sauce quickly and gets dry. Not this linguine, soooo creamy.
Why Should You Make This Linguine?
- Did I mention how creamy it is?
- Mushrooms cooked in herbs and wine, duh.
- Super fast and very easy.
- It tastes like the most amazing thing ever.
- Very easy to find, simple ingredients.
Vegan Garlic Butter White Wine Mushroom Linguine
Ingredients
For The Linguine
- 1 Cup Raw cashews, soaked*
- 1 Cup Non-dairy milk, I used soy milk
- 2 Tablespoon Vegan butter, I used Earth Balance
- 4 Cloves Garlic, chopped
- 4 Cups Vegetable broth
- 1 1/2 Cups Water
- 16 Ounces Linguine
- 1/3 Cup Vegan Parmesan, I used Follow Your Heart
- Fresh parsley, lemon juice, salt and pepper to taste
For The Mushrooms
- 2 Tablespoons Vegan butter
- 4 Cloves Garlic, chopped
- 8 Ounces Mushrooms, I used a combo of baby bella, shiitakes, and oyster)
- 3/4 Cup White wine, vegan
- 1 Tablespoon Fresh Rosemary, chopped
- 1 Tablespoon Fresh sage, chopped
Instructions
- Start by making cashew cream. After you soak the cashews, drain them and add them to a blender. Add the non-dairy milk to the blender and a pinch of salt and pepper. Blend until completely smooth. It may take a few minutes, depending on your blender. Set aside.
- Now, start the linguine. Heat the vegan butter on medium high in a very large skillet. Add the garlic and sauté, reducing heat as needed for 1-2 minutes.
- Add the vegetable broth and water to the skillet. Bring to a simmer, reduce heat to medium low and then add the linguine to the skillet. Press the linguine into the liquid in the skillet at much as possible.
- Simmer, stirring frequently, until the linguine is al dente and has absorbed most of the liquid. This will take about 15 minutes or so. Season with a pinch of salt and pepper.
- While the linguine simmers, make the mushrooms. In a separate skillet, heat the vegan butter for the mushrooms on medium high. Then add the garlic.
- Sauté, reducing heat as needed for about 1-2 minutes. Then add the mushrooms.
- Sauté until the mushrooms have released their liquid and are starting to brown. This will take about 8-10 minutes.
- Add the wine, rosemary and sage. Simmer until most of the wine has been absorbed, about 8-10 minutes. Season with a pinch of salt and pepper.
- When the linguine is done and the mushrooms are done, add the mushrooms to the skillet with the linguine. Then add a little bit of the cashew cream at a time until it is a creamy as you want it.
- Add the vegan Parmesan, parsley and squeeze of lemon. Taste and adjust seasonings. adding more salt and pepper if needed.
- Serve immediately.
Notes
Nutrition
This is absolute perfection, and it’s probably my favorite so far from the site.
This is just fabulous! The more mushrooms the merrier at my house.