2 cups oyster mushrooms 6 oz whole wheat vegan linguine 16 oz fire-roasted tomatoes 1 tbsp capers 1 lemon juice 1/2 tsp crushed red pepper (optional) 4 large basil leaves
Chop the oyster mushrooms into very large pieces. Over high heat, sear them until they are partially brown. Crisping oyster mushrooms works best in an iron skillet. Set them aside.
Bring enough water to a boil to cook the pasta. Boil the pasta until it is just barely done. Drain. While the pasta is boiling, add the crushed fire-roasted tomatoes, capers, lemon juice, and optional crushed red pepper to a pot. Simmer this for about 5 minutes. Roll the basil leaves together and slice the roll along the width into thin strips.
Plate the pasta, then pour the sauce over it and top with the fresh basil. Finish the dish off by topping each serving with the seared oyster mushrooms.
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