Recipe: Vegan linguine alio olio

Published On: May 28 2014 02:24:45 PM EDT

Servings: 4

2 each Carrots (peeled and roughly chopped)
4 cups Water
1 cup Sugar
½ teaspoon Chili Flake

1 pint mixed Cherry Tomatoes (scored, blanched, and peeled)
2 sprigs fresh thyme
1 each Lemon (Zest and reserved, juiced)
¼ cup Extra Virgin Olive Oil

3 each Zucchini Squash (Julienned)
3 each Summer Squash (Julienned)
1 Tablespoon Garlic (Minced)
½ each Shallot (Minced)
½ cup Extra Virgin Olive Oil

2 Cups fresh Chanterelle (Substitute another mushroom if chanterelle’s are not available.)
2 ounces Extra Virgin Olive Oil

To taste: Salt and fresh ground Black Pepper
1 sprig fresh Basil (torn for garnishing)

Combine the water, sugar, and chili flake and heat over a medium flame until sugar is dissolved.
Add carrots and simmer until soft (about a half hour).
Strain carrots and reserve liquid.
Puree carrots in blender using just enough of the reserved liquid until smooth; season to taste with salt and pepper.

Combine the peeled tomatoes, thyme, lemon juice, lemon zest, olive oil, salt and pepper and let marinate for 20 minutes. This can be done while the carrots are simmering.

Heat oil in a sauté pan to a medium heat; add garlic and shallot, sweat but do not caramelize.

Add zucchini and summer squash and sauté until tender but not overcooked; season to taste.

In a separate pan, heat oil over a high flame and add mushrooms; caramelize until tender (about 5 minutes).

Carefully add the marinated tomatoes to the pan of mushrooms giving caution not to add too much of the liquid. Season to your liking with salt and pepper.

Spread the pureed carrot on the bottom of a bowl or plate.
Place the squash in the center of the plate and garnish with the mushrooms and tomatoes. Garnish the plate with the torn basil

Recipe provided by Executive Chef Derek Harris of The Hill Seafood and Chophouse located at 123 Kercheval Avenue in Grosse Pointe Farms. Phone 313-886-8101 or log onto


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