In order to keep my little “C-Free” Food theme going this week, I figured I’d add this little creation to the recipe list. Have you missed that juicy clam sauce with linguine dish you used to eat before transitioning? Ok well me neither. I don’t miss the “clams” but I do miss that light and simple pasta dish with a seafood touch to it.
This recipe has a much lighter version of that “seafood” aroma. It doesn’t smell like that “seafood” from the sea but it gives you that same feeling and it made my belly happy! Remember I don’t want the dish to “taste” like fish, I just want you to get the same vibe from it. Yah dig?
To begin, add your linguine to a large pot of boiling water. Cook accordingly to the package instructions. Drain and rinse once cooked.
If needed, remove the centers {I saved these from the insides of my vegan “Calamari” rings} from the sliced hearts of palm.
Next, add one tablespoon of olive oil with chopped red onion and minced garlic to a skillet over medium heat. Let it cook about 3 minutes until the onions become translucent in color and your garlic is fragrant.
Now, Add the heart of palm “center” pieces to the skillet, let it absorb the onion, garlic and parsley flavors. Let it cook about 8 minutes on a low simmer.
Next, add in the white grape juice. Let it reduce by ⅓-½ of the liquid you started with.
Then, add in the old bay seasoning. Mix well to combine.
Now, add in the vegan butter. Mix it until it’s completely melted and mixed into the “clam” sauce.
Finally, mix in the olive oil. Season with sea salt and ground black pepper to taste. Divide amongst your serving bowls and serve with lemon wedges for a garnish. Squeeze the fresh lemon juice over the pasta. Enjoy!
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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- 1 package Linguine
- 1 tablespoon Extra Virgin Olive Oil
- ¼ cup Red Onion minced
- 3 Cloves Garlic minced
- ½ cup Hearts of Palm pieces
- ¼ cup Fresh Parsley
- 1 teaspoon Old Bay Seasoning
- ½ cup White Grape Juice reduced
- ¼ cup Vegan Butter
- ¼ cup Extra Virgin Olive Oil
- Sea Salt to taste
- Ground Black Pepper to taste
- Lemon Wedges to garnish
Ingredients
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|
- To begin, add your linguine to a large pot of boiling water. Cook accordingly to the package instructions. Drain and rinse once cooked.
- If needed, remove the centers {I saved these from the insides of my vegan “Calamari” rings} from the sliced hearts of palm.
- Next, add one tablespoon of olive oil with chopped red onion and minced garlic to a skillet over medium heat. Let it cook about 3 minutes until the onions become translucent in color and your garlic is fragrant.
- Now, Add the heart of palm “center” pieces to the skillet, let it absorb the onion, garlic and parsley flavors. Let it cook about 8 minutes on a low simmer.
- Next, add in the white grape juice. Let it reduce by ⅓-½ of the liquid you started with.
- Then, add in the old bay seasoning. Mix well to combine.
- Now, add in the vegan butter. Mix it until it’s completely melted and mixed into the “clam” sauce.
- Finally, mix in the olive oil. Season with sea salt and ground black pepper to taste. Divide amongst your serving bowls and serve with lemon Wedges for a garnish. Squeeze the fresh lemon juice over the pasta.
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
