dangerous compassions

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Thursday, June 19, 2014

vegan linguini with creamy walnut sauce revisited

I remade this vegan pasta recipe with slightly toasted walnuts, and it turned out even better.  Also, I blended the walnuts and soymilk together better this time.  And there was a little more salt.  Anyway, it's one of the best things I've ever made.  It's not photogenic, though.  Parsley would help.

1/2 cup soymilk
3/4 cup walnut bits
2 tbsp olive oil
1/2 an onion chopped fine
2 garlic cloves, pressed
1/4 tsp black pepper
1/4 tsp salt
1/4 tsp garlic powder
1 tsp Better Than Bouillon
1 cup water
8 oz linguini

Toast the walnuts in a dry pan so they're just barely toasted.

Blend 1/2 cup of toasted walnuts with soymilk in a blender.  Set aside.

Boil a pot of water.

In a different pan, saute the onions in olive oil with the salt, pepper, and garlic powder until onion is clear.  Add the garlic and saute another minute.  Add the Better Than Bouillon--stir.  Add a cup of water.  Stir and cook until the liquid is slightly reduced.

Add a little salt to your pot of boiling water and add 8 oz of linguini.  Cook according to package directions, tasting it to see when it's done.  Drain it.

Mix the walnut-soymilk mixture into the onion mixture and turn the heat down.

Add the pasta to the sauce.  Stir well.

Dish onto plates and sprinkle with the rest of the toasted walnut bits, a little salt, and more pepper if you want.


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