Mushroom and Walnut linguini
Linguini is my favorite type of long pasta. Thicker than spaghetti, it retains more sauce on its rugged surface and it makes any recipe less messy to eat.
Mushrooms and walnuts are a good combination for any type of pasta, but this one will win your heart. It mixes the softness and meatiness of mushrooms with the crunchiness of the nuts.
The recipe is really simple to prepare and makes a perfect dish if you have only a few ingredients and you need to get lunch or dinner done fast. By the time your pasta is al dente, the sauce will be long ready.
This recipe is for two people: for four people, simply double the doses for the linguini weight and the sauce.
- 180 gr linguini
- Pinch of rock salt
- 3-4 liters of water
For the sauce:
- Handful of walnuts
- 2 garlic cloves, peeled
- A few drops of olive oil
- 4-5 large mushrooms (any brown type will do)
- Soy cream, to taste
- Handful parsley
- Black pepper
- 1 teaspoon vegetable powder
- Sprinkle grated non-dairy hard cheese (Parmesan like)
Pour the water in a pasta pot, add a pinch of rock salt and bring to the boil.
Crumble the walnuts together with the garlic cloves. I use the food processor (10 seconds at high speed), but you can do it as well by hand in a mortar. Wash well the mushrooms and slice them into long strips.
In a small saucepan with a fitting top, pour a bit of olive oil and heat it (set the heat to mark 5-6). Before it starts to bubble, add the crumbled walnuts and garlic, and then the mushrooms. Stir for a few seconds, add the vegetable powder and finally add the soy cream. I typically use just enough to obtain a thick cream. Season with parsley and black pepper before covering the saucepan with the top. Let the sauce cook at a low heat.
When the water in the pasta pot starts to bubble, add the linguini and let cook until al dente (typically 7-8 minutes). To check if the pasta is ready, pick one with the fork and bite it. If you can see a thin white line in the middle of the section, it needs two more minutes cooking.
Finally, drain the pasta, and put it back in the cooking pot. Add the sauce and stir well while continuing to cook on a low heat for one minute.
When the sauce is well distributed, transfer to the serving plate and sprinkle on top with grated non-dairy hard cheese.
Eat immediately to enjoy while it’s hot!