EARTH ANGEL VEGAN’S LINGUINI IN MUSHROOM ASPARAGUS BROTH IS DELICIOUS AND PERFECT FOR A COOL FALL NIGHT. THIS WOULD BE THE PERFECT FIRST COURSE AFTER THE ANTIPASTO AT YOUR NEXT FANCY DINNER PARTY. I JUST LOVE NOODLES AND HAVE A HARD TIME FINDING A DISH THAT DOESNT INVOLVE RED SAUCE. DONT GET ME WRONG I LOVE RED SAUCE BUT WHEN YOU ARE VEGAN AND NO OIL…IT IS HARD TO FIND VARIETY AND A GOOD WAY TO EAT DELICIOUS PASTA. THIS IS FANTASTIC… ESPECIALLY IF YOU LOVE MUSHROOMS AND ASPARAGUS!
RECIPE: Serves 4 as a main course
Cook linguini according to package directions… rinse briefly under cold water when done to your liking (I use organic whole wheat linguini)
Broth: I made this broth in my instant pot but you could do it in a pot on the stove. I love the way flavors really infuse in the pressure cooker
2 cups sliced mushrooms
1/4 cup soy sauce
1/4 teaspoon anise extract
1 chunk of peeled ginger
2 cups chopped fresh asparagus
32 oz vegetable broth
Add all ingredients in order to the Instant pot or pressure cooker manually for 5 minutes. Or on a pot on the stove add everything but the asparagus… bring to a boil and simmer for 30 minutes and then add the asparagus and simmer 15 more minutes. Remove the ginger before serving.
Ladle hot broth with mushrooms and asparagus into bowls and add linguini… 4 to 6 servings…ENJOY