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Lemon-Basil-Garlic Linguine & Mushrooms


- 1 lb package of linguine pasta

- 1 Tbsp olive oil

- 2 Tbsp vegan butter or vegan spread

- 2 to 3 cloves garlic, minced (more or less

depending on how much you like garlic)

- 2 cups baby bella mushrooms, sliced

- 3/4 cup vegetable stock or broth

- 8 to 10 fresh basil leaves, cut into tiny pieces

- 1 1/2 tsp lemon juice

- ground black pepper to taste

- optional dried parsley or fresh basil leaves to top plated pasta


1. Bring a large pot of water to a boil. Cook the linguine according to package directions. Drain (do not rinse), and return pasta to pot. Cover to keep warm.

2. While the pasta is cooking, heat the olive oil in a deep skillet and add vegan butter, garlic and mushrooms. Sautee for 2-3 minutes, spreading mushrooms around skillet to pick up the flavor of the garlic.

3. Add vegetable stock, basil, lemon juice and ground pepper. Stir and bring to a low simmer. Cook uncovered, simmering over low heat for 3 to 4 minutes.

4. Pour skillet mixture over the drained pasta. Mix and toss well to coat the pasta. Serve hot with some warmed sprouted grain bread and vegan butter on the side.

Note: For added nutrition, steam 12 to 15 florets of fresh or frozen broccoli, and add them to the final 1 minute of cooking the mushroom stock mixture.


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