Here’s another vegan and gluten-free recipe for you, this time it’s linguine with mushroom and bell pepper. I can eat mushroom everyday if I could! Do you know that it’s the only plant that is rich in Vitamin D? It’s also a good source of fiber, B vitamins and minerals. I use different kinds of mushrooms (depending on availability) and cook it multiple ways (depending on what I’m feeling).
It’s gluten-free linguine because I used pasta made from chickpea. Is there a difference in the taste? none at all, except that it cooks faster than traditional pasta made from wheat like semolina or durum.
If you know how to saute and boil, then you know how easy it is to cook this delicious meal. I remember growing up, my grandmother used to tell me “if you know how to boil, you know how to cook”. Makes perfect sense.
I also used nutritional yeast for this recipe. One of the struggles a new vegan face is how to replace cheese. Well, there are several vegan cheese brands available so that should be the least of your worry. You can also make your own (see my recipe) or use nutritional yeast as most describe its taste being quite similar, whether used as topping or as ingredient. Noochy Licious by Gloriously Vegan is made in the USA. Their unfortified yeast is 100% organic and naturally loaded with protein, vitamin Bs, antioxidants and minerals. It has no synthetic additives like many other nutritional yeasts and is low in calories, gluten-free, and MSG free. Unfortified simply means it has no Vitamin B12. If you’re vegan, it’s best to take supplements rather than rely on fortified food so you can get the recommended allowance (for reference, I take 2500mcg once a week). I have a post dedicated to this, if you’re curious. I also used garlic herb seasoning, I tell you, I have 50+ herbs and spices because friends and family know that it’s the the perfect gift for moi, yeah more than makeups actually. So let’s go over the recipe, shall we?
Vegan and gluten-free, this pasta recipe is as easy as 1-2-3
- 1 pack chickpea linguine
- 8-10 brown mushrooms, sliced
- 1 yellow bell pepper, sliced
- 1 tbsp garlic herb seasoning
- 1 tbsp nutritional yeast
- 2 tsps garlic, minced
- 1 tbsp olive oil (optional)
- white cooking wine
-
Cook linguine per package instruction.
In a pan, saute minced garlic, mushrooms and bell pepper in olive oil (or vegetable broth)
Mix garlic herb seasoning and nutritional yeast
Splash white cooking wine
Transfer cooked pasta to pan and mix all ingredients
Serve as is or top with nutritional yeast
I can’t get enough of Noochy Licious so additional toppings it is….
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I adore mushrooms too. I will give my own version of this a try.
Yay! Mushrooms are life
Oh my! I always end up feeling hungry after reading your recipe posts. This looks so yummy
Haha. I do too
Wow!!! I love this so much! I need to try this out for my boyfriend at home.
I love mushrooms but bell peppers are death peppers to me. what would you recommend subbing in place of the peppers?
Brocolli or spinach would be good. Any veggies that you like
This looks like a delicious and not difficult dish.
Looks tasty, I love mushrooms!
Sounds interesting. When my brother was vegetarian he gained so much weight with all the pasta and cheese but the way you do your recipes would be so much better for him.
Yep, dairy is the reason.
Also if he eats plenty of junk and processed food
Any dish with mushrooms in it – it seriously looks 10x more delicious! I love mushrooms, raw cooked, sautéed, fried! This looks delish!
I’m a huge fan of mushrooms so I would eat this right up.
Anything cooked with Wine tastes good!
Going to substituted pasta with quinoa- and added spinach – delicious. Thank you for sharing.
You’re welcome.Enjoy!