Linguine with Balsamic-Roasted Mushrooms and Tomato-Basil Butter Sauce from ‘Crossroads’, Review + Giveaway

This dish was created on the fly for a special guest who came into Crossroads one night when the restaurant was closed. The humble ingredients are staples in our kitchen—mushrooms, onions, balsamic, and tomatoes. They may be basic, but when you put them together in a sauce and ladle it over fresh linguine, you get something wonderful. Recipe Excerpted from Crossroads by Tal Ronnen with Scot Jones (Artisan Books). Copyright © 2015. Photographs by Lisa Romerein.
Course Main Dish, Pasta
Cuisine Gluten-Free, Italian, Vegan
Keyword linguine recipe, mushroom pasta, vegan pasta recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings (makes 4 cups sauce)
Calories 671 kcal
Author Anjali Lalani


  • 1 pound linguine pasta , store-bought dry eggless
  • 2 pounds mixed mushrooms , such as cremini and shiitake, stemmed, wiped of grit, and quartered
  • 4 large shallots , halved lengthwise and cut crosswise into large slices, plus 1 shallot, minced
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup Balsamic Reduction , recipe below
  • salt
  • freshly ground black pepper
  • ½ teaspoon red pepper flakes
  • cooking spray , non-stick
  • 4 tablespoons vegan butter , 1/2 stick Earth Balance cut into chunks
  • 3 cloves garlic , minced
  • ¼ cup dry sherry
  • 4 cups Scoty’s Marinara Sauce , recipe below or store-bought sauce
  • 8 large fresh basil leaves , cut into chiffonade

For the Balsamic Reduction:

For Scoty's Marinara Sauce (if not using store-bought sauce):

  • 56 ounces can whole tomatoes , two 28 oz cans (preferably San Marzano)
  • 3 tablespoons extra-virgin olive oil
  • 1 onion , finely chopped
  • 4 cloves garlic , minced
  • 1 carrot , finely grated (about ½ cup)
  • salt
  • freshly ground black pepper
  • ½ teaspoon red pepper flakes
  • 1 pinch baking soda
  • 4 fresh basil leaves , chopped
  • 1 tablespoon vegan butter , Earth Balance butter stick
US Customary - Metric


To Prepare the Balsamic Reduction:

  1. Heat the agave in a small saucepan over medium-low heat until it thins out and is warmed, about 5 minutes. Add the vinegar and shallot and gently simmer, swirling the pan a few times, until the sauce has reduced and thickened to the consistency of maple syrup and coats the back of a spoon, about 50 minutes.
  2. Remove the shallot and add a good pinch each of salt and pepper. The reduction can be stored covered at room temperature for up to 3 months.

To Prepare Scoty's Marinara Sauce:

  1. Working in batches, put the tomatoes, along with their juice, in a food processor or blender and puree just until semi-smooth; you want a little bit of chunky texture.
  2. Put a medium pot over medium heat and add the oil. When the oil is hot, add the onion, garlic, and carrot, season with salt, black pepper, and the red pepper flakes, and sauté until the vegetables are soft, about 10 minutes.
  3. Add the pureed tomatoes, stirring to combine, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the sauce thickens, about 45 minutes. Season the sauce with more salt and black pepper, to taste. Remove from the heat, stir in the baking soda, making sure it dissolves, and add the basil and butter substitute.
  4. Once cooled, the sauce can be refrigerated covered for up to 3 days or frozen for up to 2 months.

To Prepare the Dish:

  1. To prepare the balsamic mushrooms and shallots for the sauce: Preheat the oven to 400°F.
  2. Put the mushrooms and sliced shallots in a mixing bowl and drizzle with the oil. Pour in the balsamic reduction, season with salt, black pepper, and ¼ teaspoon of the red pepper flakes, and turn the mushrooms and shallots over so they are well coated. Spread the vegetables out in a single layer on a baking sheet that has been coated with nonstick cooking spray and roast for 20 to 25 minutes, until tender and deep brown. Set aside. (The roasted mushrooms and shallots can be prepared a couple of hours in advance, covered, and held at room temperature.)
  3. Bring a large pot of salted water to a boil.
  4. Meanwhile, prepare the sauce: Put a large sauté pan over medium heat and add 3 tablespoons of the butter substitute. When it has melted, toss in the minced shallot and garlic and cook, stirring, until softened, about 1 minute. Season with salt, black pepper, and the remaining ¼ teaspoon red pepper flakes, add the roasted balsamic mushrooms and shallots, and toss until well coated. Pour in the sherry and cook for 30 seconds to evaporate some of the alcohol. Stir in the marinara sauce and simmer until heated through, about 5 minutes.
  5. When the water comes to a boil, add the pasta, give it a couple of good stirs with a wooden spoon, and cook until tender yet firm. Drain the pasta well, reserving ¼ cup of the starchy cooking water to use in the sauce if necessary.
  6. Add the linguine to the sauce, tossing with tongs to coat. Add the remaining 1 tablespoon butter substitute and the basil, season with salt and black pepper, and toss to distribute evenly. If the sauce gets too thick, thin it with enough of the reserved pasta water so the linguine is thoroughly coated.
  7. Divide the linguine among plates or transfer to a bowl. Serve immediately.

Recipe Notes

You can substitute maple syrup for agave nectar. 


Make-Ahead tip - make the sauce or mushroom mixture the day before to save time.

Nutrition Facts
Linguine with Balsamic-Roasted Mushrooms and Tomato-Basil Butter Sauce from ‘Crossroads’, Review + Giveaway
Amount Per Serving
Calories 671 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Sodium 543mg24%
Potassium 1267mg36%
Carbohydrates 103g34%
Fiber 9g38%
Sugar 32g36%
Protein 16g32%
Vitamin A 2635IU53%
Vitamin C 28.2mg34%
Calcium 129mg13%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.