Pasta and cheese normally go well together like a marriage. I have a bad habit of drowning my pasta or grains with cheeses or sauce. Who can resist a bowl of pasta with gooey cheese? I barely could. I’ve been trying to keep my temptation for cheese in check. I’ve used a bit of veggies, mostly mushrooms seasoned with herbs as a healthier alternative to cheese and heavy sauces. This lemony herb linguine is a vegan solution to any of my favorite dairy ridden pasta dishes. A bit of lemon zest adds from freshness and a semblance of Spring to this linguine dish. Mushrooms, fresh basil, and baby spinach give this dish some flavor as well as balance. You can use other vegetables as well such as tomatoes, peppers, or zucchini. You can throw is some tofu or fish for some protein. Add some pecans (not the candied ones) to this lemony herb linguine for some crunch. When using linguine, whole wheat linguine is a healthful choice. I haven’t given up cheese for now. This experience has taught me that butter, cheese, heavy cream, and milk are not crucial to creating a creamy yet flavorful pasta dish. For parents who are struggling to encourage their kids to eat more vegetables, this recipe may be your saving grace.
For this recipe, you will need:
- 6 ounces of uncooked linguine (preferably whole wheat)
- 1 lbs of mushrooms sliced
- 1 onion chopped
- 1 clove of garlic minced
- 1 lbs of baby spinach
- 1 cup of fresh basil chopped
- 1 teaspoon of oregano
- 1 tablespoon of fresh parsley chopped
- 1 tablespoon of lemon zest
- Salt and pepper for taste
Cook linguine according to package directions. Meanwhile, in a large skillet, saute the, mushrooms, onions and garlic in a greased skillet for 3-5 minutes. Add the spinach, basil, oregano, salt and pepper; cover and simmer for 3 minutes. Drain linguine; add to vegetable mixture. Toss in lemon zest and pecans (optional). Season with salt and pepper. Top with parsley.
Yields 6 servings