Burst Cherry Tomato Spaghetti with King Mushrooms

Vicki May 15, 2017


In my CSA share the past few weeks, we've had a lot of cherry tomatoes.  I love just snacking on them, but they seemed to pile up and become quite an overabundance.

In the Run Fast Eat Slow cookbook, there was a recipe for burst cherry tomato linguine with shrimp.  I opted to veganize it and use king mushrooms.

I really enjoyed this quick sauce and it was fun to watch the cherry tomatoes burst.  The king mushrooms added a nice "meat"iness to it.

 

[amd-zlrecipe-recipe:73]



I’m linking up with Food, Pleasure and Health,  The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!

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6 Comments

  1. AnnmarieMay 15, 2017 at 6:45 AM

    Love adding mushrooms to pasta - this looks delicious!

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  2. Deborah @ Confessions of a mother runnerMay 15, 2017 at 6:56 AM

    Yum I could eat this every night I love fresh tomatoes in my sauce

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  3. VickiMay 22, 2017 at 8:48 AM

    It is! :-)

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  4. VickiMay 22, 2017 at 8:50 AM

    They sure do freshen up a sauce!

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  5. kimmytheveganJune 4, 2017 at 1:24 PM

    Sounds so good Vicki! Love that you subbed mushrooms for shrimp to make it veg-friendly. YUM!

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  6. VickiJune 6, 2017 at 4:24 AM

    Thanks... I really liked it with the mushrooms!

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