Citrus and mint are two flavors that seem to radiate the vibes of summer. Our mint in the back yard is in full bloom now and fills the air with a fresh cool scent that we love to add to drinks and yummy summertime dishes. Our featured recipe this week is our LEMON MINT MUSHROOM LINGUINE. Have you ever tried lemony pasta? If you haven’t, I urge you to give this recipe a chance! It’s velvety lemon coated pasta mingles with halved grape tomatoes whose flavor due to the cooking process is reminiscent of sun-dried tomatoes, and the smooth lemon mint sauce infuses into the mushrooms. What I love about this meal is the hit of lemon and tomato at first bite but then you get a mild mint sensation as you finish each chew. Always true to our love of Mediterranian flavor this dish covers it all– lemon, mint, extra virgin olive oil, butter, and tomatoes. Best of all it can be made vegan or vegetarian. So, let’s hop to it!
LEMON MINT MUSHROOM LINGUINE:
- 2 cups cooked linguine pasta
- 2 Tablespoons (vegan) butter
- Extra olive oil, for cooking
- 2 cups sliced baby portobello mushrooms
- 1 lemon, zested and juiced
- 5-6 large mint leaves, sliced + more for garnish
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- salt and pepper, to taste
- 1 cup halved grape tomatoes
- 1 cup reserved pasta water
- 1 teaspoon granulated sugar
- 1 Tablespoon nutritional yeast
- Fresh basil, for garnish
- Start by cooking your pasta. Cook until al dente or to desired doneness. Before draining the pasta from the water, reserve 1 cup of pasta water.
- In a large skillet, add butter, and a swirl of extra virgin olive oil. Heat the pan on low- medium heat. When hot, add in the sliced mushrooms and saute for 2 minutes.
- Fold in the lemon zest and juice.
- Add in sliced mint, garlic powder, onion powder, dried basil, halved tomatoes, and a little salt and pepper.
- Stir in the 1 cup reserved pasta water, sugar, and nutritional yeast.Let cook until it begins to thicken.
- When the sauce has thickened, pour over the cooked pasta and fold it through so the sauce covers all the pasta.
- Serve with a light drizzle of olive oil and a garnish of fresh mint and basil.