Mushroom and Rosemary LinguinePosted: November 9, 2010
Hello, hello! I hope you’re doing well. I also hope you don’t mind if I skip the small talk and jump straight into this post because I have a recipe that I’m extremely excited to share with you!
Mushroom and Rosemary Linguine
Vegetarian, serves one
- Single portion whole wheat linguine
- 8 large white mushrooms
- 1 clove fresh garlic
- 1 stem fresh rosemary
- 1 tbsp part-skim Ricotta cheese
- 1 tsp olive oil
- 1/4 cup milk/milk substitute (I used Eden Soy)
- 1/8 tsp marjoram
- Salt and pepper to taste
- Peel and slice mushrooms; peel and crush garlic.
- In a large saucepan, sauté mushrooms and garlic in the olive oil.
- Drop mushrooms, garlic, and soy milk into food processor and pulse until smooth.Transfer contents to a large saucepan.
- Chop the rosemary into small shards and add to mixture along with marjoram, salt, and pepper; simmer over medium heat for 6-8 minutes. Cook linguine while sauce simmers.
- Add ricotta to the sauce and stir until smooth.
- Drain and rinse your noodles, add them into your sauce, and presto! Plate and garnish with rosemary sprigs.
I’m fully aware that it’s not exactly the most photogenic sauce known to man…but does it ever taste incredible!
It’s rich, velvety, and earthy yet subtle and hearty – just the kind of supper I want to enjoy on a chilly late autumn evening.
See you tomorrow morning for the second installment of Project Enthusiasm!