Even when you are on a plant-based diet, you can still enjoy classic flavors.
I would typically use pureed/creamed cashews or the traditional roux to thicken this type of sauce.
But this time I experimented with garbanzo beans (pureed and creamed); I also used some corn starch.
I wanted fettucini for this dish, but I was not able to find any made of whole wheat.
Linguine was the closest, so that’s what I brought home.
It tasted and looked great.
This dish was elegant and earthy at the same time.
I hope everyone had a great start of the week!
