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Preparation time
15 minutes
Total time:
30 minutes
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Ingredients
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1 package (350 g) linguine nests
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30 mL (2 tbsp.) olive oil
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1 package (156 g) veggie bacon, finely chopped
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15 mL (1 tbsp.) unsalted butter
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2 french shallots, finely chopped
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2 packages (85 g or 3 oz.) oyster mushrooms, thinly sliced
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1 package (227 g or 8 oz.) button mushrooms, quartered
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1 package (170 g or 6 oz.) portobello mushrooms, thinly sliced
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1 garlic clove, finely chopped
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125 mL (½ cup) vegetable broth
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175 mL (¾ cup) 5% M.F. cooking cream
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250 mL (1 cup) grated Parmesan or Romano
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60 mL (¼ cup) flat-leaf parsley, chopped
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Directions
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In a large pot of boiling salted water, cook pasta until al dente. Drain, toss with oil and set aside.
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In a large skillet, cook veggie bacon over medium-high heat for about 4 minutes or until golden brown. Set aside.
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In the same skillet, melt the butter and sweat the shallots for about 2 minutes or until translucent. Add the mushrooms and garlic and continue cooking for about 4 minutes or until the mushrooms release their liquid.
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Add vegetable stock, cream, ⅔ cup (80 mL) Parmesan and veggie bacon. Bring to a boil and let mixture reduce for about 5 minutes.
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Add the pasta and parsley to the sauce.
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Garnish each serving with Parmesan.
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