This is very similar to Lemon Butter Pasta With Mushrooms & Tofettes. But this version is much better. The Tofettes are nice, I used them mostly for an extra protein source, but it tastes better sans Tofettes. Also, with a few ingredient changes, this recipe tastes much more grown-up and refined.Ingredients:
1 box of spaghetti (cappellini and angel hair are also acceptable)
1/2 cup vegan margarine
1/2 cup vegan margarine
2 cups sliced white mushrooms (or baby bella)
2 cloves garlic, crushed/diced/minced
1 small onion (or 1/2 of a large), chopped
2 TBS lemon juice
1/4 cup white wine (I used a white vermouth that was made for cooking)
Salt, to taste (my wine had salt added)
Dried parsley (garnish)
1. Boil pasta until al dente. Continue with the other steps. When pasta is done, drain it and put in a large bowl.
2. Melt margarine in a medium size frying pan.
3. Add garlic and onions, saute over medium until onions are mostly translucent.
4. Add mushrooms, and saute until they have lost some water. If the mushrooms absorb all of the margarine and the bottom of the pan is too dry to saute, add another tablespoon.
5. Add the white wine, stir, and allow most of the alcohol to simmer off. (Do a taste test, it should not taste too alcohol-y)
6. Add lemon juice, stir, and taste again. If it needs more lemon, you can add it. You shouldn't be able to taste anything more than a hint of alcohol, unless you prefer it that way. You should have a lot of liquid in the pan, because this is the sauce for the pasta.
7. Add the contents of the saucepan to the bowl of drained pasta, and stir. Garnish with a few flakes of parsley.
