Sun-dried Tomato Mushroom Linguine

Sun-dried Tomato Mushroom Linguine

There is something strangely comforting about digging in to a big bowl of pasta, but unfortunately, there is nothing comforting about the amount of calories and fat most pasta dishes contain. While its’ bad rap may have placed it on your ‘do not eat’ list in the past, this incredible recipe makes the occasional indulgence alright as it is both gluten and dairy free. The traditional version of this dish used to be one of my favorites, but after completely overhauling my lifestyle and diet, I had parted ways with the dish until last night when I created this modified version. I have to say, this tasted just as good as I remember the original, and Ben gave me a big thumbs up of approval. Without the heavy cream, butter and white flour pasta, this dish only looks and tastes sinful.

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Sun-dried Tomato Mushroom Linguine

5.0 from 1 reviews

Gluten & Dairy Free Sun-dried Tomato Mushroom Linguine
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 

Serves: 2-4

A gluten and dairy free pasta that only looks and tastes sinful.
  • 1 (8 oz) package brown rice or quinoa linguine noodles (I used Ancient Harvest Quinoa Linguine Noodles)
  • 6 button mushrooms; stems removed; sliced
  • Sauce:
  • ½ cup sun-dried tomatoes (dry-packed)
  • 2 Tbsp. Earth Balance butter substitute
  • 3 Tbsp. nutritional yeast
  • 1.25 cup almond milk
  • 1 Tbsp. arrowroot starch
  • 1 tsp dijon mustard
  • 1 tsp. paprika
  • a dash of nutmeg
  • 1 large garlic clove; minced
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ½ tsp. salt
  • ½ tsp. pepper
  • 1 tsp. dried Italian herbs
  • 1 tsp. tahini
  • ¼ tsp Bragg liquid aminos
  • 1 tsp. lemon juice
  • ¼ tsp. cayenne pepper
  • ½ tsp. red pepper flakes

  1. In a large pot, bring 4 quarts water to a boil or cook pasta according to package. Do not rinse finished pasta unless otherwise noted.
  2. Bring a small pot or kettle of water to a boil. In a small heat-safe bowl, add sun-dried tomatoes and enough boiling water to cover. Set aside for 15 minutes. Drain.
  3. In a small saucepan melt 2 Tbsp. of Earth Balance butter substitute. Add in 1.25 cup almond milk and 1 Tbsp arrowroot powder, whisking thoroughly. Bring to a gentle boil and reduce heat to low.
  4. As mixture begins to thicken, add in garlic, dijon mustard, tahini, lemon juice and all other seasonings. Mix in ¼ tsp of liquid aminos last.
  5. Whisk sauce mixture thoroughly until it is completely smooth and thickened up.
  6. Julienne sun-dried tomatoes and add into the sauce mixture, stirring thoroughly.
  7. When finished, remove sauce from heat and set aside. If you would like the sauce to have a stronger sun-dried tomato flavor, pour finished sauce into a blender and blend until completely smooth. (optional)
  8. When pasta is finished, drain and return to the pot.
  9. Add in sliced mushrooms and pour sauce over pasta a little at a time until you reach your desired consistency.
  10. Top with crushed red pepper flakes and Italian flat leaf parsley. (optional)


2 comments on Sun-dried Tomato Mushroom Linguine

  1. Mari
    March 3, 2014 at 9:45 pm (4 years ago)

    I’m back 😀 ok, this was amazing! The dish was bursting with flavor, esp the delicious sauce; my 6 year old could not stop eating this. Thank you for this recipe. You are immensely talented

    • Danielle
      March 4, 2014 at 6:15 am (4 years ago)

      Thank you so much for the wonderful compliment, Mari! I really appreciate it! :)


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