• Yield: Serves 6

I grew up in a fishing community in Brooklyn with a large Italian American population, so you can bet. I know my way around a shrimp scampi. It’s got to be garlicky and lemony and fresh and absolutely gorgeous, too! “Scampi” isn’t just a cute word, it’s a crustacean, and shrimp is actually a substitute for scampi. Thus, shrooms replacing shrimp makes total sense! Especially when they’re oyster mushrooms, which have a seafood-like quality. White beans add a li le heartiness, making this the sort of pasta dish I would have no reservations serving to a few Sheepshead Bay fishermen. Beyond being a vehicle to prove that I can cook for fishermen, this dish is also wonderful for new cooks looking to try out some very easy methods that yield big favors. Sautéing mushrooms releases their savory juices. You also reduce wine with lots of garlic, a method you will use again and again for a depth of flavor that tastes like you’ve been cooking all day. But, tee-hee, it’s only been like 30 minutes. Definitely serve this to company!


  • 1 pound (455 g) linguine

  • 1/2 cup (60 g) thinly sliced shallots

  • 2 tablespoons refined coconut oil

  • 6 cloves garlic, minced

  • 8 ounces (225 g) cremini mushrooms

  • 8 ounces (225 g) oyster mushrooms

  • 1/2 teaspoon red pepper flakes

  • Freshly ground black pepper 1 teaspoon salt

  • 1 cup (240 ml) dry white wine

  • 1 cup (240 ml) vegetable broth, plus up to 1/2 cup (120 ml) more

  • 1 (15-ounce/430 g) can white beans, drained and rinsed

  • 2 tablespoons fresh lemon juice

  • 1/4 cup (13 g) chopped fresh flat-leaf parsley, plus more for garnish

  • About 10 thin lemon slices

I Can Cook Vegan by Isa Chandra Moskowitz


Bring 6 quarts (5.7 L) of salted water to a boil in a large pot. Boil the linguine according to package directions.

Meanwhile, preheat a large sauté pan over medium heat. Sauté the shallots in coconut oil with a pinch of salt, just until translucent, about 3 minutes. Add the garlic and sauté until fragrant, about a minute. Add the mushrooms, red pepper flakes, black pepper to taste, and the salt and sauté just until the juices are released, about 5 minutes. Pour in the wine, turn up the heat to medium-high, and use your spatula to scrape the bottom of the pan to get the good stuff. Let the wine boil and reduce for about 3 minutes.

Return the heat to medium and add the vegetable broth, beans, lemon juice, and parsley. Use a slotted pasta spoon or wire skimmer to transfer the pasta to the sauce and toss to coat. If the sauce seems dry, add up to 1/2 cup (120 ml) extra vegetable broth. Taste for salt and seasoning. Serve topped with fresh lemon slices and extra parsley.

From I Can Cook Vegan by Isa Chandra Moskowitz, published by Abrams Books. Copyright 2019.