# @barilla on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/C94iv3YJdWu
- **Gondola URL:** https://gondola.cc/posts/21266817-barilla-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/adc142dae5.jpg
- **Posted:** 2024-07-26T11:06:10.000+00:00
- **Account Owner:** Barilla (@barilla) — https://gondola.cc/barilla

## Caption

Don't know what to cook for dinner? Treat yourself to this vegan linguine masterpiece. 🍄 

Ingredients (serves 4):
320g Barilla Vegan Linguine
4 tbsp extra virgin olive oil
100g shallots, finely diced
4 garlic cloves, finely chopped
600g mixed mushrooms – white, chestnut, portabellini, sliced 
1 tbsp fresh thyme leaves 
3 tbsp tomato puree 
200ml vegetable stock
80g walnuts
20g nutritional yeast flakes 
1 tsp sea salt 
4 tbsp flat leaf parsley, roughly chopped 

Method:
1. Bring a pot of salted water to a boil and cook the linguine according to package instructions.
2. Drain and reserve 150ml of the cooking water. 
3. Heat a large skillet until hot, add the extra virgin olive oil and shallots and cook for 3-4 minutes until softened. 
4. Stir in the garlic and cook for 1 minute. 
5. Add the mushrooms and thyme and cook over a medium heat for 5-7 minutes, stirring until they are golden and have released the juices. 
6. Stir in the tomato puree and cook for 1 minute. 
7. Add the vegetable stock and bring to a simmer. 
8. Tip the walnuts into a blender, add the yeast flakes, salt and parsley and blitz to a powder. 
9. Stir 2/3 into the pasta, then season with black pepper. 
10. Add the linguine and toss until coated, add a little pasta water until you have a creamy sauce. (It might be not necessary to pour in all the pasta water.) 
11. Serve and enjoy!

#ASignOfLove #Barilla #Pasta

## Stats

- **Views:** 3,256
- **Likes:** 801
- **Shares:** 0
- **Comments:** 26

## Tags

pasta, barilla, asignoflove

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