Velvety Mushroom and Bacon Whole Wheat Linguine
A rich and creamy pasta featuring crispy bacon, earthy maitake mushrooms, and fresh herbs, tossed in a smooth red wine cream sauce over whole wheat linguine.
Ingredients
- 1 tablespoon olive oil
- 6 ounces thick-cut bacon, chopped
- to taste salt and ground black pepper
- 1 pound whole wheat linguine
- 2 pieces shallots, minced
- 4 cloves garlic, minced
- 4 ounces maitake mushrooms, roughly chopped
- 2 tablespoons salt-free seasoning blend (e.g., Mrs. Dash Tomato-Basil-Garlic)
- 2 tablespoons whole wheat flour
- 1 cup dry red wine
- 1 cup water
- 1 tablespoon chicken stock (e.g., Fond du Poulet)
- 1 teaspoon vegan butter spread (e.g., Smart Balance)
- 1.5 tablespoons heavy whipping cream
- 1 teaspoon hot sauce (e.g., Cholula)
- 1 cup fresh baby spinach
- 2 tablespoons chopped fresh chives
- 4 leaves fresh basil, torn
Instructions
- Bring a large pot of salted water to a boil and cook the whole wheat linguine according to package instructions until al dente; drain and set aside.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped bacon and cook until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- Add minced shallots and garlic to the skillet with bacon fat and sauté until softened and fragrant, about 2-3 minutes.
- Stir in chopped maitake mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
- Sprinkle salt-free seasoning blend and whole wheat flour over the mushrooms, stirring constantly to coat and cook out the raw flour taste, about 1-2 minutes.
- Gradually pour in the dry red wine while stirring to deglaze the pan, scraping up any browned bits from the bottom.
- Add water and chicken stock, stirring to combine, then bring the mixture to a simmer; cook until the sauce thickens slightly, about 5-7 minutes.
- Lower heat and stir in vegan butter spread and heavy whipping cream until the sauce becomes smooth and velvety. Season with salt, black pepper, and hot sauce to taste.
- Add the cooked linguine, crispy bacon, and fresh baby spinach to the skillet. Toss gently until the spinach wilts and everything is well coated in the sauce.
- Remove from heat and stir in chopped fresh chives and torn basil leaves.
- Serve immediately, garnished with extra basil or chives if desired.
