Copyright Melanie Spiller 2012. Do not copy without permission.
½ small onion, chopped smallish
1-4 ounces of linguini noodles
½ a tablespoon of butter substitute or olive oil
15-20 small figs, cut into bite-sized chunks
¾ cup or so of dry white wine
¾ cup of nondairy milk (I used almond milk)
Grated cheese, for topping (asiago would be good, but I used nondairy mozzarella or parmasio)
cracked black pepper to taste.
1. Put the water on to boil linguini
noodles. Toss the noodles in when the onions are ready in the next step.
2. In a large skillet,
add onion, and butter/oil and sauté until the onions are about half-way finished.
figs. Sauté until the figs are thinking about losing their shape but haven’t actually begun to relax.
Add the wine and reduce until the alcohol smell fades and there is only a little liquid in the pan.
Add the nondairy milk and reduce until “saucy-y.”
6. Add the cooked linguini to the pan
when both are ready.
7. Top each serving with grated cheese, if desired, and a little cracked