Shiitake, sun-dried tomato, basil and garlic in almond milk, walnut cream sauce over whole wheat linguine

If ever there was a vegan recipe to try--this is IT!

Shiitake, sundried tomato, basil and garlic in almond milk, walnut cream sauce over whole wheat linguine

cook time: less than 10 minutes

• one package chopped shiitake mushroooms (Or about 2C)
• 1-2 cups fresh basil
• 6-8(+/-) garlic
• 1 C walnuts
• 1 (7 oz approx) jar drained sundried tomatoes (I used Alessi but let me know what ya love!)
• 2C unsweetened almond milk
• 1 T plain flour
• 1/4 cup white wine 
• 1/4 cup water (from pasta you are cooking at same time)
• 1/2 tsp cayenne pepper (optional, or +/-)
• 1/2tsp salt (+/-)
• 4T olive oil
• 1 pound whole wheat linguine (I used organic DeLallo)

On cutting board chop mushrooms (if not already purchased chopped), fresh basil, walnuts, garlic, sun dried tomatoes.  Slice 'em, chop 'em, nothing has to be perfect, this is gonna be a heavenly concoction. 

Put large pan of water on to boil pasta.

In separate large pan, heat oil on medium high heat and add all chopped ingredients, stir to combine and cook for 2-3 minutes. Add white wine and get ready to be blown away by heavenly smell.   Sprinkle flour over cooked mixture and combine to coat.  Add almond milk and stir to combine, it will become thick fairly quickly, about 2-3 minutes.  Add cayenne and salt if using and taste to adjust seasoning (I like to blow my head off with heat, some people-- not so much.) Turn off heat and wait for your pasta to cook. 

Boil your linguine and right before draining, dip a coffee mug in and grab a cup of water ("cooking liquor") for rescue trick later. 

Heap linguine into largest serving bowl and top with your thick, rich, 'cream' sauce. Fluff with two forks and get all your crown jewels of walnuts, tomatoes, mushrooms glistening on top. 

If your pasta is a bit thick and not 'slippery' enough, grab your reserved 'rescue mug' of cooking liquor water.  

This is true with all dishes where you  may have pasta that sticks together. Add a little of your cooking liquor at a time, just to get it juicy, slippery, and saucy enough so every glorious strand of linguine is bathing in the flavors, with just enough sauce oozing off in the plate to make you wanna twirl that linguine and grab every last drop off the plate.

Notes: If there is anyone who doesn't like to run into a big hunk of walnut, you can blitz them in a small food processor if you wish, but only long enough to make small, fine bits, not paste.  

Top with extra torn basil leaves for garnish.  

This is a cream dream of a dish and will stun your meat loving audiences.  Carnivores and vegetarians will never miss the full fat dairy cream.  

vb