- Cook pasta according to package directions. Meanwhile, prepare the sauce.
- In a bowl, break up plant-based crab cakes into small pieces.
- In a skillet over medium heat, add oil and crab cake pieces. Sauté for 1-2 minutes. Add onion, tomato, and garlic. Sauté for 2-3 minutes until onions are translucent.
- Add white wine, salt and pepper and let simmer for about 5 minutes, until slightly reduced.
- Add cream cheese and water and stir to combine until cream cheese is melted.
- Drain cooked pasta and add to sauce, tossing with tongs to coat.
- Top with parmesan and basil to garnish.
Crab Linguine in Basil Cream Sauce
- Preparation10 minutes
- Cook Time 25 minutes
- Serves 4
INgredients
- 1 pound dried linguine or spaghetti
- 1 package Good Catch® Plant-Based New England Crab Cakes, thawed
- 2 tablespoons olive oil
- ⅓ cup diced white onion
- ⅓ cup diced tomato
- 2 cloves garlic, thinly sliced
- ½ cup white wine
- Salt and pepper, to taste
- ½ cup plant-based cream cheese
- ½ cup water
- ¼ cup plant-based parmesan
- Thinly sliced basil, for garnish
Instructions
- Cook pasta according to package directions. Meanwhile, prepare the sauce.
- In a bowl, break up plant-based crab cakes into small pieces.
- In a skillet over medium heat, add oil and crab cake pieces. Sauté for 1-2 minutes. Add onion, tomato, and garlic. Sauté for 2-3 minutes until onions are translucent.
- Add white wine, salt and pepper and let simmer for about 5 minutes, until slightly reduced.
- Add cream cheese and water and stir to combine until cream cheese is melted.
- Drain cooked pasta and add to sauce, tossing with tongs to coat.
- Top with parmesan and basil to garnish.
