Coconut "Bacon" Mushroom Linguine

Recipe contributed by Joey's Plate

Serves 2-3

INGREDIENTS:

Coconut "bacon" 

• 2 Tbsp olive oil
• 2 ½ Tbsp nutritional yeast
• 3 Tbsp tamari 
• 1 tsp liquid smoke
• 1 Tbsp maple syrup
• ¼ tsp ground black pepper
• ¼ tsp ground turmeric
• 1 can coconut cubes 
• 4-5 shiitake mushrooms, sliced

Cashew cream sauce 

• ½ cup cashews, soaked 2 hours and strained
• ¼ cup water
• ½ cup light coconut milk
• ½ medium onion, chopped
• 2 cloves garlic
• 1 Tbsp nutritional yeast
• ¼  tsp sea salt

Pasta

• 1 box of linguine

DIRECTIONS:

Coconut cube "bacon"

1. Strain and rinse coconut cubes, reserving the pineapple juice for another recipe or to drink. 
2. Combine all ingredients except coconut cubes and mushrooms, then mix well to create the seasoning.
3. Marinate coconut cubes and mushrooms in seasoning for at least 4 hours.
4. Preheat oven to 400° F.
5. Place coconut cubes on a parchment lined baking sheet and bake 30 minutes, tossing every 10 minutes.

Cashew Sauce

1. In a high speed blender, combine all ingredients until smooth.
2. Transfer to a medium saucepan, bring to a boil then reduce to low and simmer 5 minutes, stirring frequently.

Pasta

1. Cook and strain linguine according to instructions on package. 
2. Combine cooked linguine with the cashew sauce and toss well.
3. Serve with coconut cube "bacon" and mushrooms, and garnish with edible flowers, chopped green onions, micro greens and freshly ground black pepper.

 

SaveSave