Go elegant with this Italian-inspired recipe from The Meatless Monday Household Cookbook. Avoiding alcohol? Skip the white wine and use the identical quantity of vegetable broth with 2 tablespoons of white wine vinegar for an alternate.
What you want:
3 tablespoons olive oil, divided
1 (14.8 ounce) jar hearts of palm
½ teaspoon salt, divided
¼ teaspoon black pepper, divided
8 ounces linguine noodles
4 cloves garlic, minced
½ cup dry white wine
1 lemon, juiced
1 cup vegetable broth
½ cup contemporary parsley, chopped
⅛ teaspoon crushed pink pepper flakes
2 tablespoons panko breadcrumbs
1 tablespoon dietary yeast
What you do:
- Fill a big pot with water and convey to a boil. Add pasta to pot and cook dinner in response to bundle instructions. Drain and put aside.
- Slice hearts of palm crosswise into ½-inch slices. In a big skillet over medium-high warmth, heat 1 tablespoon oil. Add hearts of palm and sprinkle with ¼ teaspoon of salt and ⅛ teaspoon of pepper. Sear for about 3 minutes, till golden brown. Gently flip every slice over. Sprinkle with remaining ¼ teaspoon of salt and ⅛ teaspoon of pepper. Sear for an additional 3 minutes till golden brown. Switch to a plate.
- In the identical skillet over medium warmth, heat remaining 2 tablespoons of oil. Sauté garlic for two minutes, then add white wine and simmer for 3 minutes till liquid reduces by half. Add lemon juice and vegetable broth and simmer for five extra minutes till decreased and shiny. Add cooked pasta, seared hearts of palm, parsley, and crushed pink pepper flakes and toss to mix.
- In a small bowl, mix panko breadcrumbs and dietary yeast. Sprinkle over pasta and toss the whole lot to mix. Serve sizzling.
For extra vegan pasta, learn:
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