Totally Fake “Clam Linguine”

Ingredients:

  • 3/4 cup (3 ounces) fresh shiitake mushrooms [about 8 medium mushrooms]
  • 1/4 teaspoon roasted minced garlic
  • 1/2 teaspoon lemon juice
  • 1-2 Tablespoons water
  • 1/2 cup unsweetened almond milk **
  • 1 Tablespoon nutritional yeast
  • 1/4 teaspoon margarine
  • Dash of red pepper flakes
  • 1/2 teaspoon kelp powder
  • 3 ounces zucchini/yellow squash, spiralized into noodles
  • Optional: Fresh or dried parsley flakes

Instructions:

  • Remove the stems from the mushrooms, and discard.  Cut the mushrooms into cubed pieces.
  • Preheat a medium-sized skillet on medium-low heat for 1-2 minutes.
  • Once heated, spray the skillet with nonstick spray.
  • Immediately add the first 4 ingredients (i.e., mushrooms through water), and cook 2 minutes (or until the mushrooms have softened).  (Start with 1 Tablespoon of water, and if that evaporates before the 2 minutes of cook time has finished, add the second Tablespoon of water.)
  • Add the next 5 ingredients to the skillet (i.e., milk through kelp powder), and cook for another 2 minutes, stirring the mixture constantly with a rubber spoonula.
  • Add the zucchini/squash ‘noodles’ to the skillet, and cook another 1-2 minutes (or until hot), stirring constantly.
  • Transfer everything to a plate.  If using the parsley flakes, add them now.  Otherwise, eat the food immediately (while it’s still nice and hot).

Makes 1 serving.

Nutritional information per serving (approximates): 70 calories, 2 g fat, 13.5 g carbohydrate, 3 g fiber, 3 g sugar, 6.5 g protein.

Here’s the dish without parsley. I prefer the taste of this version.

Here’s the dish with parsley. I prefer the look of this version – but I’m a function-over-form kind of gal, so if I made the recipe again, I’d create the no-parsley option.

My notes:

  • You can use any other unsweetened milk in place of the almond milk (soy, rice, etc.) – just note that any substitutions may alter the nutritional information provided.

The ratings:
Mental Cost (ingredient availability): Mostly low
Financial Cost (ingredient cost): Rather low
Emotional Cost (cooking skill level): Pretty low
Time Cost (recipe preparation): Very reasonably low
Life Cost (clean up time/effort): Quite low
Worth It? (rate from 1-5): 3.2

Miscellaneous suggestions, insights, and/or thoughts:

  • The cooked mushrooms really did behave like clams in look and feel – kooky!
  • I loved using spiralized zucchini and squash in place of noodles.  Every time I do this “cheat”, I feel extra healthy (and rather clever).  :)
  • Overall this dish was pretty bland.  (However, I suspect authentic clam linguine might be pretty bland, too.  [I’ve never had the real version.])  Still, it was enjoyable for me to try something new.  But now that I’ve had my fun, I don’t feel the need to make this recipe again.

Stef

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About Stef

A "serious" gal who is trying to remember to lighten up and smile.
This entry was posted in casserole, mushrooms, noodles, nutritional yeast, picture step-by-step, postaweek, soymilk, summer squash, vegetables, vegetarian, zucchini and tagged , , , , , , , , , , . Bookmark the permalink.

One Response to Totally Fake “Clam Linguine”

  1. Pingback: Day 216 | Three Daily Delights

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