Sunday, 27 January 2013

Lemony cheese-free Cheesy Awesomey Vegetarian Linguine

Phew... That's a lot of adjective for a humble linguine. But you know what, this linguine deserves all that commendations and a truckload more. Because, for starters, this is entirely my own creation. And, for a change, my creativity stood by me like a good friend. It turned out freakishly delicious (I'm missing something here. Something that spells like M.O.D.E.S.T.Y.).
And ever-so-picky-eater daughter loved it. My husband, a pasta hater, ate it without complaint, which precisely mean this is uber delicious.
Ok, without much further ado, let me introduce you to the yummy world of vegetarian linguine.

I could not do step-by-step pictures for this recipe because, let me be honest with you, when I began to make dinner with linguine, I did not think it would be blog worthy. But when I whipped up this scrumptious... someone stop me from rambling!
To make the sauce:
Olive Oil - 1 tablespoon
Garlic - 2 cloves crushed
Red Onion - 1 (medium)
Well-ripened tomatoes - 2 (medium)
A cup of mixed vegetables - Carrots, Peas, Beans, Cauliflower, Broccoli - All chopped as finely as possible
Fresh Thyme or Dried Italian Seasoning - couple of sprigs
Sugar - 1 teaspoon (yes One!)
Pepper - 3 teaspoons
Milk - 2 Tablespoons
Heavy Cream or Milk Powder (Optional, entirely)
Butter- a dollop (diet freaks could drop this)
All Purpose Flour - 1 teaspoon
Lemon - 1 large
Nutritional Yeast - 1 Tablespoon (again optional, but it's yumm and totally true to its name)
Salt to taste
Dry roast All Purpose Flour on a pan till it turns pink with a few brownish tinges. Keep it aside. Heat Oil in the same pan, add one clove of garlic and onion to it, and saute till onion turns translucent. Meanwhile in a saucepan, add tomatoes with a cup of water, remaining garlic, a pinch of sugar, pinch of salt and a sprig of thyme. Bring it to boil, reduce to simmer and close the lid. Cook for 20 minutes, until the tomatoes are mushy.
Add the mixed vegetables in the onion-garlic mixture and saute it on low flame with a pinch of salt. Mash the tomato mixture with a ladle and add it to the vegetables in the pan.
Boil water in a saucepan and cook linguine as per instructions (My two cents' worth: Do NOT break linguine. It spoils the thrill of eating nice, long strips. If your saucepan is small for the whole linguine strips, dip the bunch in and wait till the dipped end becomes flexible enough. Swirl it in, and push some more of the linguine in the water, and work around till all of the strips get in whole.)
In a small bowl whisk the roasted all purpose flour with milk or cream or water until smooth and pour it right into the pan when the veggies are cooked to a consistency of your liking. Add salt, pepper, sugar and give the sauce a nice stir, and let it boil till a sauce-like consistency is reached. Remove from the flame, and, add thyme and a zest of one lemon. Add butter and now is my favourite part, add the nutritional yeast into it. The nutritional yeast, an inactive yeast, gives the eggy, meaty, cheesy flavour to the sauce. If you are vegetarian, it's the best that can happen to any sauce, trust me.
Digressing again, people, digressing.
Drain the pasta, and dunk it into the sauce. Delicious as it can get.
By the way, I suppose you could use all those squiggly jiggly pasta types like fettuccine,fusili, or linguine's better-half, sphagetti, as well. Try it and let me know.

1 comment:

  1. Slurp, looks yummy aish. Great job. Will try it out soon