- In a high-speed blender, prepare Mascarpone Sauce by combining the milk, cream cheese, mozzarella, ¼ cup of the parmesan, nutritional yeast, 1 teaspoon salt and black pepper. Process on high until smooth and creamy, about 2 minutes.
- Cook pasta in boiling water with 1 teaspoon of salt and 1 tablespoon of olive oil until al dente.
- Meanwhile, prepare the burgers by placing the remaining 3 tablespoons of oil in a hot pan over medium heat. Place burgers in the pan and cook 4-5 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 165°F. Remove, pat dry on a paper towel , and chop into evenly sized cubes. Reserve warm.
- In the same pan, add butter and sauté the onion and garlic until translucent.
- Add asparagus and peas to the pan and continue to sauté for another 2 minutes.
- Add the Mascarpone Sauce to the pan and bring to a gentle simmer.
- Add reserved cubed burgers to the pan and simmer for another 1-2 minutes.
- Drain pasta and return to the same pot. Cover pasta with sauce and gently toss to incorporate.
- Garnish with remaining plant-based parmesan and parsley.
Salmon and Linguini with Mascarpone Sauce
- Preparation15 minutes
- Cook Time 30 minutes
- Serves 4-6
INgredients
For Mascarpone Sauce:
- 2 cups plant-based milk (we like “barista style” oat milk)
- ¾ cup plant-based cream cheese
- ½ cup plant-based parmesan cheese, divided
- 2 cups plant-based shredded mozzarella cheese
- 3 tablespoons nutritional yeast flakes
- 2 teaspoons fine sea salt, divided
- 1 teaspoon ground black pepper
For Pasta:
- 1 package Good Catch® Plant-Based Salmon Burgers
- 1 pound dry linguine pasta
- ¼ cup olive oil, divided
- 2 tablespoons plant-based butter
- 1 cup diced yellow onion
- 4 cloves garlic, thinly sliced
- 1 cup frozen green peas
- 2 cups chopped fresh asparagus
- ¼ cup chopped flat-leaf parsley for garnish
Instructions
- In a high-speed blender, prepare Mascarpone Sauce by combining the milk, cream cheese, mozzarella, ¼ cup of the parmesan, nutritional yeast, 1 teaspoon salt and black pepper. Process on high until smooth and creamy, about 2 minutes.
- Cook pasta in boiling water with 1 teaspoon of salt and 1 tablespoon of olive oil until al dente.
- Meanwhile, prepare the burgers by placing the remaining 3 tablespoons of oil in a hot pan over medium heat. Place burgers in the pan and cook 4-5 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 165°F. Remove, pat dry on a paper towel , and chop into evenly sized cubes. Reserve warm.
- In the same pan, add butter and sauté the onion and garlic until translucent.
- Add asparagus and peas to the pan and continue to sauté for another 2 minutes.
- Add the Mascarpone Sauce to the pan and bring to a gentle simmer.
- Add reserved cubed burgers to the pan and simmer for another 1-2 minutes.
- Drain pasta and return to the same pot. Cover pasta with sauce and gently toss to incorporate.
- Garnish with remaining plant-based parmesan and parsley.
