Linguine with Clam-less Clam Sauce (Spaghetti Sin Vongole)
1 lb linguine (or any other long pasta. We used GF fettuccine and it worked well)
1 cup white wine
1/2 cup water
1/2 cup TVP (textured vegetable protein)
1 tablespoon dried oregano
1 tablespoon dried basil
8 cloves garlic, crushed/minced
1/2 teaspoons red pepper flakes (more if you like it spicy)
2 tablespoons vegan butter (or olive oil)
1/2 cup nutritional yeast
Salt and Pepper, to taste
Cook pasta according to the package instructions. Strain and set aside.
In the pasta pot, heat wine, water, garlic, parsley, oregano, salt, pepper, TVP, and vegan butter until it comes to a boil. Turn the heat down and simmer for about 5 minutes, or until the TVP has softened and the liquid is reduced. Stir in the nutritional yeast and turn off the heat.
Return the pasta to the pot and stir well with the sauce. Season with salt and pepper.