Today I’m sharing my recipe for Vegan Linguine with Clam Sauce. This dish has the perfect balance of flavor! It’s rich and buttery, full of fresh herbs, and finished with bright lemon. I substitute mushrooms for the clams and they have the best texture for this dish. The mushrooms soak up all of the amazing flavors from the sauce.
Then I add the amazing sauce to linguine to make the perfect date night meal. I mean, what screams date night more than a sexy pasta dish!?
I’m dreaming about this pasta just telling you about it!
The theme throughout February on my blog is date night at home! I’m going to be sharing delicious vegan date night recipes for dishes that you can make for your boo, or yourself – sometimes we’re our very best Valentine, am I right!?
The pressure to have an amazing Valentine’s day can be quite a lot. I love to take some of that pressure away by enjoying a nice Valentine’s date night at home. It feels casual, but cooking a meal with your significant other can be very relaxing and romantic. A combination I’m here for!
Valentine’s Date Night Idea
Instead of going out for Valentine’s day I have a great date night at home idea for you! I love cooking with my husband. It mostly consists of me doing everything and him stirring the food when I remind him, but we both enjoy just being together. We catch up on the day and decompress while preparing a delicious, nourishing meal.
It’s fun to turn these nights into a romantic evening by opening a bottle of vegan wine (check out Barnivore for vegan wine options) and listening to some relaxing music. We’ll help each other prep and cook the meal and then we sit down and enjoy it together, no distractions from phones or anything else. You can even add candles to make it extra romantic.
Vegan Linguine with Clam Sauce
Pasta with a rich, delicious sauce is such a Valentine’s day meal mood. Talk about Lady and the Tramp vibes. A classic sensual pasta dish for date night is definitely vegan linguine with clam sauce. But we are definitely not on that fish game fam – yes, fish have feelings too. Plus, when you can get the same texture from mushrooms and they soak up the amazing sauce why would you pick fish?
Answer… you shouldn’t.
Let’s talk about the “clam” sauce in the recipe for a moment. It is truly a gift from above. This sauce is rich from olive oil and vegan butter, bright from lemon juice, aromatic from the fresh herbs, and it’s all balanced together magically with white wine.
The liquid from the mushrooms will be cooked off so that they can simmer in the sauce and soak up all of the amazing flavors. They are little “clam” sauce flavor bombs. Amazing!
This vegan linguine with clam sauce recipe has an incredible depth of flavor but it’s actually really easy to bring together. The steps are quite simple for the amazing complexity of flavors and it comes together in a matter of 20 minutes.
How’s that for the best quick and delicious date night meal!? More time for eating and cuddles, am I right?
I make this sauce with a dry white wine (check Barnivore for vegan options) and it takes this dish to the next level. Dry white wine just means that it isn’t sweet (like a pinot grigio or dry riesling).
In case you’re new to cooking with wine, don’t worry, it will not get you drunk. The alcohol cooks off and you will be left with an amazing sauce reduction for this dish.
My husband and I agreed that this is one of the best dishes I’ve ever made. Who knew a little butter and alcohol could come together and make the perfect dish? Psst… it’s everyone, everyone knows!
I hope that you make this dish for you and your honey – or even just for yourself cause you’re your best Valentine!
Without further ado, let’s get into this recipe!
As always please share your recreations on social media and don’t forget to tag me! I love to feature your recreations on my Instagram stories!
- 1 lb linguine
- ½ lb mushrooms, diced
- 6 cloves garlic
- 1 tsp fresh thyme
- 1 tbsp fresh parsley
- ¼ cup vegan butter
- ¼ cup olive oil
- ½ cup dry white wine
- 1 tsp dulse flakes*
- ¼ tsp red pepper flakes
- ¼ tsp salt
- ⅛ tsp black pepper
- 2 tbsp lemon juice, about half a lemon
Bring a large pot of water to a boil and cook your linguine to package instructions
Bring a pan to medium high heat and add the diced mushrooms
Cook for about 5 minutes until all of the liquid has cooked off
Add the garlic and cook for 1 minutes
Add the thyme and parsley and cook for 30 seconds
Add the vegan butter, olive oil and wine to the pan and let everything come to a simmer
Add the dulse flakes, red pepper flakes, salt and pepper and simmer for 5 minutes until sauce has reduced
Add the lemon juice and cook for 1 minute
Remove from heat
Toss in the linguine
Plate and enjoy!
*You can also use dry kelp or ground seaweed/nori