½ small onion, chopped
smallish
1-4 ounces of linguini
noodles
½ TBLSP of vegan butter or
olive oil
8 large figs, cut into
bite-sized chunks (quartered and then cut in half cross-wise)
1/2 cup or so of dry white
wine
1/2 cup of nondairy milk (I
use almond milk)
Grated cheese, for topping (asiago
would be good, but I use nondairy mozzarella)
Freshly cracked black pepper
to taste.
1. Put the water on
to boil linguini noodles. Toss the noodles into the boiling water when the onions
are ready.
2. In a large
skillet, add onion and the butter or oil and sauté until the onions are about
half-way finished. They should be starting to soften but not actually limp yet
3. Add figs. Sauté
until the figs are thinking about losing their shape but haven’t actually begun
to relax.
4. Add the wine and
reduce until the alcohol smell fades and there is only a little liquid in the
pan.
5. Add the nondairy
milk and reduce until saucy.
6. Add the cooked
linguini to the pan when both are ready.
7. Top serving with
grated cheese, if desired, and a little cracked pepper.
No comments:
Post a Comment