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Categories:
olive oil shallot onion basil red pepper white wine vegetable broth golden raisins linguini pine nuts bread crumbs soy parmesan flaxseed oil
Viewed: 11 - Published at: 3 years agoIngredients
- 1 Tbs. olive oil
- 1 medium shallot, chopped
- 1 small onion, chopped
- 10 fresh basil leaves, cut into thin strips
- Pinch red pepper flakes
- 1/2 cup white wine
- 3/4 cup low-sodium vegetable broth
- 13 cup golden raisins
- 8 oz. linguini
- 2 Tbs. pine nuts, toasted (see headnote)
- 1 Tbs. whole grain toasted bread crumbs
- 1 Tbs. soy Parmesan
- 1 Tbs. flaxseed oil or olive oil
Method
- Bring large pot of water to a boil.
- Meanwhile, in medium saucepan, heat olive oil over medium-high heat.
- Add shallot and onion and cook, stirring often, until lightly browned, 2 to 3 minutes.
- Reduce heat to medium.
- Add basil, pepper flakes and wine and cook, stirring occasionally, until thickened slightly, 2 to 3 minutes.
- Add vegetable broth and raisins and simmer until heated through, about 5 minutes.
- Add 1 tablespoon salt and pasta to boiling water, stirring to prevent sticking.
- Cook pasta until just tender, about 8 minutes.
- Drain well.
- Add pine nuts, bread crumbs and soy cheese to sauce; stir well.
- Season to taste with salt and pepper.
- Remove from heat.
- Stir in flaxseed or olive oil.
- Add pasta and toss to coat.
- Serve hot.
