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Categories:
extra-virgin olive oil Vegetarian white onion garlic tomatoes vegetable broth basil pesto Mascarpone cheese broccoli florets linguine salt Parmesan cheese
Viewed: 63 - Published at: 6 years agoIngredients
- 3 tablespoons extra virgin olive oil
- 1 12 ounce package of vegetarian diced "chicken"
- 2 cups white onion, medium dice
- 3 cloves garlic, minced
- 1 14.5 ounce can petite diced tomatoes, drained (juice reserved for another use)
- 3/4 cup vegetable broth
- 4 tablespoons prepared basil pesto
- 6 ounces mascarpone cheese
- 3 cups broccoli florets
- 1 16-ounce package linguine
- Salt and pepper to taste
- Freshly grated Parmesan cheese
Method
- Heat 2 tablespoons olive oil in a large non-stick pan over medium-high heat.
- Saute "chicken" until browned on all sides, approximately 10 minutes. Remove from pan and keep warm.
- Heat remaining 1 tablespoon olive oil over medium heat.
- Add onion and garlic and saute until onion is translucent, approximately 5 minutes.
- Add tomatoes, broth, pesto and mascarpone. Stir until cheese is melted and incorporated into sauce.
- Add broccoli to sauce and cover pan to steam broccoli until cooked through but still slightly firm, about 5 minutes.
- Adjust seasoning with salt and pepper.
- (Note, time the pasta to be finished cooking at the same time as the sauce.)
- Cook the linguine in boiling water until al dente, approximately 8 - 9 minutes. Drain pasta and add to the sauce in the pan. Toss to coat.
- Serve with freshly grated Parmesan cheese.
