This was the phenomenal pasta recipes. So far each year when I make my new lobster mushroom dishes they are the most restaurant worthy of all, this one especially.
- linguine cooked according to the package
- 3 cups of lobster mushrooms
- 1 package vegan bacon, cut in to 1-inch pieces
- 2 TBsp garlic
- 1 bag kale
- vegan parmesan
- 1/4 tsp cayenne pepper
- 1/4 tsp red pepper flakes
- 1 container of cherry tomatoes, halved
- 1/2 tsp lemon juice
- vegan gouda cheese
First cook the pasta according to direction. While this is cooking, fry the lobster mushrooms in margarine for 15 minutes or so.
Mix the kale, 1/4 cup of vegan parmesan, and dash salt in a large bowl with 2 Tbsp olive oil, then spread on a baking sheet. Bake at 350 for 15 minutes.
Fry the bacon in margarine and set aside.
Add all the remaining spices, the mushroom, bacon, cooked pasta, and garlic to the skillet and cook through, then move to a bowl and stir in the tomatoes, kale, and cubed vegan gouda.
Melt 4 TBsp margarine in a small pan until brown, then drizzle on top of the pasta.