Recipe of the week | Linguini from the sea

Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.

For a long time, Jean-Philippe tried to reproduce in a vegan version the flavor of seafood spaghetti, which he remembers tasting as a child in Gaspésie, and he finally believes he has succeeded with this recipe.

For 2 servings

Ingredients for béchamel

• 3 tbsp. tablespoon of olive oil
• 1/4 cup all-purpose flour
• 2 cups of vegetable broth
• 1/4 cup nutritional yeast
• 2 tbsp. tablespoon of maple syrup
• 1/4 tsp. tsp truffle oil (optional)
• 1 tbsp. teaspoon of salt

Preparing the béchamel

• 1. In a saucepan, mix the oil and flour. Cook over medium heat for 3 minutes.
• 2. Add the vegetable stock, stirring constantly with a whisk. Add the rest of the ingredients.
• 3. Continue cooking for 4 minutes over low heat, stirring regularly. To book.

Ingredients for the filling

• 5 king oyster mushrooms
• 3 tbsp. tablespoon of olive oil
• 2 chopped French shallots
• 3/4 cup white wine
• 2 cloves of garlic, chopped
• 1 tbsp. tablespoon of maple syrup
• 1/2 sheet of nori (for sushi) torn into small pieces

Preparation

• 1. Cut the mushrooms into scallop-like pieces.
• 2. In a saucepan, brown the mushrooms in oil over high heat for about 5 minutes. Add the French shallots and continue cooking for 2 minutes.
• 3. Add the rest of the ingredients.
• 4. Continue cooking for 4 minutes and add the béchamel sauce.

Ingredients for pasta

• 1 can (450 g) linguini

Preparing the pasta

• 1. Cook pasta according to package directions. Drain.
• 2. Serve the sauce over the pasta.

Note: pour the sauce over the pasta only when serving.

Source: recipe by Jean-Philippe Cyr.

Published on lapresse.ca on September 12, 2019.