Go Back
–+ servings
vegan linguine easy

Easy Vegan Linguine w/ clam sauce

This easy vegan linguine taste just like the real thing, or what I remembered it would be like after these years. My non-vegan dad helped me with this recipe on what he used for his popular linguine with clam sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course dinner
Cuisine Italian
Servings 5 people
Calories 548 kcal

Equipment

  • cutting board
  • measuring cups & spoons
  • spatula
  • knife
  • non-stick big pot
  • colander

Ingredients
  

  • 16 ounce brown rice noodle
  • 1 tablespoon oil
  • 1 teaspoon salt

"Clam" Sauce

  • 10-15 garlic cloves minced/close to 5 tablespoons
  • 2/3 cup vegan butter my butter has salt in it (5th ingredient)
  • 1/2 cup cashew milk I made my own with just water and soaked cashews
  • 1.5 cup oyster mushroom chopped
  • 2 tablespoon lemon juice
  • 1 dried seaweed sheet *see notes*
  • pinch of salt & pepper for taste
  • 1/2 cup fresh parsley chopped

Instructions
 

  • In a medium to large pot, on high heat boil about 3/4 of the pot with water. Add 1 tablespoon of oil and 1 teaspoon salt. Bring to a boil and add the noodles. Cook them according to the directions provided from the brand.
  • Cut the garlic, parsley, mushrooms, the same minced size. Cut the mushrooms a little bigger if you would like. I cut it the same size so that it cooks faster. If you are using a fresh lemon, cut it in half and put 2 tablespoon of lemon juice in a bowl. Next, piece the dried seaweed in a bowl,
  • After the noodles are cooked, in a colander rinse it with cold water to stop the cooking process. Also rinse the post that the noodles were cooked in.
  • In the same pot used for the noodles, add the vegan butter and the chopped garlic. Cook on low to medium heat for 2 minutes or so. Add the mushrooms & dried pieces of seaweed(nori), cook for 2 more minutes on medium heat. Add the milk and the parsley and cook for 1 minute. Last add the 2 tablespoon of lemon juice.
  • When the sauce is done, add the noodles and turn off the fire. Adjust the taste of salt & pepper later. Enjoy with vegan garlic bread or a plain piece of baguette!

Notes

  1. The cooking time depends whether you cook the noodles and sauce at different times or the same time. the cooking time will be lower when cooking at same time. 
  2. Feel free to add mock meat to it if you like. 
  3. Click here to see what brand of seaweed I used for this shockingly good vegan linguine. 
  4. Use unsalted butter if you are trying to decrease the amount of salt consumption. Add salt & pepper to adjust to your likings. 

Nutrition

Calories: 548kcalCarbohydrates: 76gProtein: 8gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 1gSodium: 702mgPotassium: 183mgFiber: 8gSugar: 2gVitamin A: 1671IUVitamin C: 13mgCalcium: 23mgIron: 1mg
Keyword cheap, linguine, noodles
Tried this recipe?Let us know how it was!