Vegan Garlic Butter White Wine Mushroom Linguine

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5 from 2 votes

Vegan Garlic Butter White Wine Mushroom Linguine

Creamy, buttery linguine with white wine herb mushrooms.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Servings:

Calories: 590kcal

Author: Lauren Boehme

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

*Soak the cashews for 8-12 hours in room temperature water or boil for 15-20 minutes.

Nutrition