Linguine With Balsamic-Roasted Mushrooms And Tomato-Basil Butter Sauce Recipe

Ingredients For Linguine With Balsamic-Roasted Mushrooms And Tomato-Basil Butter Sauce Recipe

• 1 pound Linguine pasta, store bought dry eggless
• 2 pound Mixed mushrooms, such as cremini and shiitake, stemmed, wiped of grit, and quartered
• 4 Large shallots, halved lengthwise and cut crosswise into large slices, plus 1 shallot, minced
• 2 tablespoon Extra virgin olive oil
• 0.25 cup Balsamic reduction, recipe below
• Salt
• Freshly ground black pepper
• 0.5 teaspoon Red pepper flakes
• stick Cooking spray, non stick
• 4 tablespoon Vegan butter, 1/2 stick earth balance cut into chunks
• 3 Cloves garlic , minced
• 0.25 cup Dry sherry
• 4 cup Scotys marinara sauce, recipe below or store bought sauce
• 8 Large fresh basil leaves, cut into chiffonade
• 0.5 cup Agave nectar
• 1 cup Balsamic vinegar
• 1 Shallot, halved
• Salt
• Freshly ground black pepper
• 56 ounce Can whole tomatoes, two 28 oz cans
• 3 tablespoon Extra virgin olive oil
• 1 Onion, Finely Chopped
• 4 Cloves Garlic, Minced
• 1 Carrot, finely grated
• Salt
• Freshly ground black pepper
• 0.5 teaspoon Red pepper flakes
• 1 pinch Baking soda
• 4 Fresh Basil Leaves, Chopped
• 1 tablespoon Vegan butter, earth balance butter stick