-
1
To make Sauce: Place carrot, celery and onion in food processor.
-
2
Pulse until finely chopped.
-
3
Chop tempeh on cutting board into crumbles.
-
4
Heat oil in large, heavy saucepan over medium heat.
-
5
Add chopped vegetables and salt to taste.
-
6
Saute until vegetables soften, 3 to 4 minutes.
-
7
Stir in tempeh and wine.
-
8
Bring to a boil, and simmer, stirring occasionally, until wine is almost evaporated, 3 to 4 minutes.
-
9
Add soymilk; bring to a boil, and simmer, stirring occasionally, until mixture is soft, about 4 minutes.
-
10
Add tomatoes, tomato paste, nutmeg, and salt and pepper to taste.
-
11
Bring to a boil; reduce heat, and simmer, stirring occasionally, until thick, about 10 to 12 minutes.
-
12
To make Linguini: Drag vegetable peeler down length of asparagus spear, removing 1/2-inch-wide strip.
-
13
Turn spear, and repeat, making 8 to 10 strips.
-
14
Repeat on other spears.
-
15
Similarly peel 3/4-inch strips off zucchini and yellow squash, working on all sides until you reach inner seeds.
-
16
Halve strips lengthwise.
-
17
Bring 2 qt.
-
18
lightly salted water to a boil, add strips and cook 2 minutes.
-
19
Drain, then plunge vegetables into bowl of ice water.
-
20
Drain again, and pat dry with paper towels.
-
21
If making ahead, lightly coat strips with cooking spray, and refrigerate, tightly covered, up to 24 hours.
-
22
Heat olive oil in medium skillet; add vegetable strips.
-
23
Cook, stirring, until heated through, about 1 minute.
-
24
To serve, divide veggie linguini and sauce among 4 wide, shallow pasta bowls.
-
25
Garnish with basil, if desired.
