• 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.