Description
This creamy Vegan “Seafood” Linguine is packed with plant-based ingredients. Made with king oyster mushrooms, banana blossoms, and hearts of palm… you won’t miss the seafood!
Ingredients
Scale
2 Large King Oyster Mushrooms (Cut into Discs)
1 Can Hearts of Palm (Drained and Cut into Half Circles)
1 Can Banana Blossoms (Drained and Sliced)
2 Lemons (Juiced)
3 Cloves Garlic (Minced)
3 Tbsp Vegan Butter
2 Tbsp Olive Oil
½ tsp Red Pepper Flakes (optional)
½ tsp Dried Kelp (optional)
1 Large Bunch Fresh Parsley Leaves (Stems removed and leaves roughly chopped)
12 oz. Linguine (or Pasta of your choice)
Instructions
- Wash and prepare all fresh produce.
- In a skillet with a small amount of oil and over medium/high heat, sear the king oyster mushrooms on both sides. Season with salt and pepper. Remove from pan and set aside.
- Start to cook the pasta as per the directions on the package.
- In the same skillet used for the mushrooms, melt the vegan butter over medium heat and add the minced garlic.
- Next, add the hearts of palm, banana blossoms, red pepper flakes, lemon juice, and dried kelp.
- Allow to sauté for 4-5 minutes, stirring occasionally to incorporate.
- Add the seared mushrooms and the drained and rinsed cooked pasta into the sauce. Toss to combine. Garnish with chopped parsley leaves.
- Serve immediately while warm and enjoy!
- Leftover pasta can be refrigerated for up to 5 days.
Keywords: Vegan "Seafood" Linguine
