September 19, 2017
This pasta dish is a nutritional powerhouse. The whole-wheat linguine gives a boost of fiber; the mushrooms provide loads of vitamins and antioxidants; and the tomatoes are specifically rich in lycopene, which may protect against cardiovascular disease, diabetes, and cancer.
Makes 2 servings
2 cups oyster mushrooms
6 ounces whole-wheat vegan linguine
16 ounces crushed, fire-roasted tomatoes
1 tablespoon capers
Juice of 1 lemon
1/2 teaspoon crushed red pepper (optional)
4 large, fresh basil leaves
Chop the oyster mushrooms into very large pieces. Over high heat, sear them until they partially brown. Set them aside. Bring enough water to a boil to cook the pasta. Boil the pasta until it is just barely done. Drain. While the pasta is boiling, add the crushed, fire-roasted tomatoes, capers, lemon juice, and optional crushed red pepper to a pot. Simmer this for about 5 minutes. Roll the basil leaves together and slice the roll along the width into thin strips. Plate the pasta, then pour the sauce over it and top with the fresh basil. Finish the dish off by topping each serving with the seared oyster mushrooms.
Source: 21-Day Weight Loss Kickstart by Neal Barnard, M.D.; recipe by Jason Wyrick of Vegan Culinary Experience
Per serving: Calories: 385; Fat: 2 g; Saturated Fat: 0 g; Calories from Fat: 5%; Cholesterol: 0 mg; Protein: 17 g; Carbohydrates: 80 g; Sugar: 1 g; Fiber: 7 g; Sodium: 693 mg; Calcium: 0 mg; Iron: 0 mg; Vitamin C: 0 mg; Beta Carotene: 0 mcg; Vitamin E: 0 mg
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.