Linguine in White Wine Sauce

Monday, April 13, 2009

And now for something completely different, a Monty Python Quote:

"Dead Monkeys are to split up again, according to their manager, Lefty Goldblatt. They've been in the business now ten years, nine as other groups. Originally the Dead Salmon, they became for a while, Trout. Then Fried Trout, then Poached Trout In A White Wine Sauce, and finally, Herring. Splitting up for nearly a month, the re-formed as Red Herring, which became Dead Herring for a while, and then Dead Loss, which reflected the current state of the group. . . After nearly ten days, they reformed again as Sole Manier, then Dead Sole, Rock Cod, Turbot, Haddock, White Baith, the Places, Fish, Bream, Mackerel, Salmon, Poached Salmon, Poached Salmon In A White Wine Sauce, Salmon-monia, and Helen Shapiro. This last name, their favorite, had to be dropped following an injunction and they split up again. . ."

So my choices in naming this were Linguine with Asparagus & Mushrooms in a White Wine Sauce, shorten it to Linguine in White Wine Sauce or Helen Shapiro. This last name, my favorite had to be dropped following an injunction . . .

Update: I wrote this late at night, so for those of you who have no Idea what just transpired, it's an obscure Monty Python reference. Feel free to ignore it.

Linguine in White Wine Sauce

Linguine in White Wine Sauce
1 lb linguine
2 tbs olive oil
2 shallots
3 cloves garlic, minced
1 lb asparagus, trimmed and cut in half
1 lb mushrooms, sliced
1 1/2 cups dry white wine
1 cup soy creamer
1 tbs cornstarch
1/2 lemon, juiced
1/2 cup parsley
2 tbs Earth Balance Margarine

Set a pot of water to boil. While the water boils, saute mushrooms in hot olive oil, over medium heat until they have softened. When the water comes to a boil, add linguine to the pot and cook according to package directions. When ready, drain and set aside, reserving some of the cooking water.

Meanwhile, push the mushrooms aside and cook the shallots and garlic until the garlic is fragrant, just a minute or two. Stir into the mushrooms, then add the asparagus and white wine. Bring to a boil and simmer rapidly until the asparagus is
cooked, but still firm and the white wine has been reduced by half. Stir the cornstarch into the soy creamer and add to the saute pan. Bring back to a boil, then remove from the heat.

Stir in the margarine, until melted. Stir in the linguine, tossing to combine. Add the parsley and lemon juice and toss again. If necessary, add some of the reserved cooking water to thin the sauce. Serve immediately.

5 Servings: 523 cal (15g fat, 68g carbs, 15g protein)

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  1. Mary Says:
  2. That looks delicious and perfect for spring!

  3. Maida Says:
  4. That's probably the most beautiful food photo I've ever seen. Sounds like a yummy dish.

  5. That pasta looks amazing!

  6. I wish I could try this! It is very hard to be a vegetarian in "small town USA" where I am unable to easily obtain vegan butter and soy creamer. I have been searching for great recipes that don't call for ingredients like that. It looks great though! Hopefully I can get to Austin soon to buy the ingredients.

  7. Carrie, you could use a small can of coconut milk (and maybe a little water) instead of the creamer. And Olive oil could be substituted for the earth balance.

    I think Fleischmann's has an Olive Oil spread that's vegan (I think).


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