Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons (45g) olive oil (SEE NOTE for oil-free)
  • 1 jar (14.8oz, 420g) hearts of palm
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 8 oz (225g) linguine or pasta of choice (use GF if desired)
  • 4 cloves garlic, minced
  • 1/2 cup (120g) dry white wine (I used Pinot Grigio)
  • juice of 1 lemon
  • 1 cup (235g) low-sodium vegetable broth
  • handful of fresh parsley, chopped
  • pinch of crushed red pepper flakes (optional)
  • 2 tablespoons panko bread crumbs (use GF if desired)
  • 1 tablespoon nutritional yeast (optional)
  • As indicated within the post, this recipe is not mine, but from The Meatless Monday Cookbook. Her recipe calls for oil, but since I try to avoid oil and know the majority of my readers also avoid oil, I have provided an oil-free option listed under NOTES at the bottom AND you will see in the directions what I did in place of the oil. If you do not avoid oil, then of course, follow the amounts she has listed and in the instructions.

Instruction

  • Fill a large pasta pot with water and bring to a boil.
  • Meanwhile, carefully slice the hearts of palm crosswise into ½-inch (1 cm) slices.
  • Heat 1 tablespoon (15 ml) of olive oil in a large skillet over medium-high heat. OIL-FREE OPTION: Since searing of the hearts of palm is important to the recipe, to make this without oil, I used my well seasoned cast iron skillet that I let preheat until hot. I did not need oil and as you can see in the photos, they seared beautifully. If you do NOT have a cast iron skillet or it is not well seasoned, you may need the oil or add a light amount of nonstick spray and gently wipe off the excess. You must use a nonstick pan for this option, or the hearts of palm will stick horribly and fall apart. I used a thin spatula to flip them over. Once the oil (if using) is hot, add the hearts of palm. Sprinkle with¼ teaspoon of salt and ⅛ teaspoon of pepper. NOTE: My hearts of palm were extremely salty already from the brine they were soaking in from the jar, so I just lightly sprinkled them with salt. Sear until gold brown, about 2 to 3 minutes. Gently flip each slice over. I used a thin metal spatula to flip mine carefully. Sprinkle with the remaining ¼ teaspoon of salt and ⅛ teaspoon of pepper. Sear for another 2 to 3 minutes until golden brown. Transfer to a plate.
  • Drop the pasta in the boiling water and cook according to package directions. Make sure to salt the pasta water well so that the pasta does not turn out bland.
  • Meanwhile, heat the remaining 2 tablespoons (28 ml) of olive oil over medium heat. I simply used broth instead. Sauté the garlic for 1 to 2 minutes. Add the white wine and simmer for 3 to 4 minutes until the liquid reduces by about half. Add the lemon juice and vegetable broth and simmer for 5 minutes until reduced and glossy. PLEASE SEE NOTES AT BOTTOM for the oil-free sub I did here with the broth.
  • Add the cooked pasta to the skillet and toss to combine. Add the seared hearts of palm to the skillet along with the parsley and crushed red pepper flakes.
  • Stir together the panko bread crumbs and the nutritional yeast, if using. Sprinkle over the pasta and toss everything to combine.