Linguini with Raisins, Pine Nuts and Bread Crumbs

Ingredients

• 1 tbsp olive oil
• 1 medium shallot, chopped
• 1 small onion, chopped
• 10 fresh basil leaves, cut into thin strips
• pinch red pepper flakes
• ½ cup white wine
• ¾ cup low-sodium vegetable broth
• ⅓ cup golden raisins
• 8 oz linguine
• 2 tbsp pine nuts, toasted (see headnote)
• 1 tbsp whole grain toasted bread crumbs
• 1 tbsp soy parmesan
• 1 tbsp flaxseed oil or olive oil

Directions

1. Bring large pot of water to a boil.
2. Meanwhile, in medium saucepan, heat olive oil over medium-high heat.
3. Add shallot and onion and cook, stirring often, until lightly browned, 2 to 3 minutes.
4. Reduce heat to medium.
5. Add basil, pepper flakes and wine and cook, stirring occasionally, until thickened slightly, 2 to 3 minutes.
6. Add vegetable broth and raisins and simmer until heated through, about 5 minutes.
7. Add 1 tablespoon salt and pasta to boiling water, stirring to prevent sticking.
8. Cook pasta until just tender, about 8 minutes.
9. Drain well.
10. Add pine nuts, bread crumbs and soy cheese to sauce; stir well.
11. Season to taste with salt and pepper.
12. Remove from heat.
13. Stir in flaxseed or olive oil.
14. Add pasta and toss to coat.
15. Serve hot.