Vegan Sunshine Linguine

SF Finished in PotThe last few days here in Pennsylvania have been cold, damp, rainy, and cloudy. It’s really putting a damper on my gardening plans and my ability to take the baby to the park. And after being stuck in the house for a few days I was starting to feel a little BLAH. So, I decided to make a fresh and colorful dinner that I hoped would cheer us all up. Well, it did!

This Vegan Sunshine Linguine recipe is not only delicious, but healthy and although it has a very “light” feeling, it’s quite filling! If you aren’t vegan/vegetarian, this would pair well with sautéed chicken or shrimp!

SF Ingredients.JPG

Here’s what you’ll need to get started…

  • 3/4 lb. Linguine
  • 3 Tbsp. Olive Oil (plus a few extra tsp)
  • 2 Yellow Bell Peppers, sliced into strips
  • 2 Orange Bell Peppers, sliced into strips
  • 1 Red Bell Pepper, sliced into strips
  • 1 Cup Black Olives, sliced
  • 1 Red Onion, sliced into strips
  • 3 Garlic Cloves, thinly sliced
  • 2 Cups Yellow bite-sized Tomatoes
  • 3/4 cup Vegetable Stock
  • 2-3 Tbsp. Dried Parsley
  • Salt and Pepper

And here is how you prepare this delicious dinner…

Bring a pot of water to a boil for the linguine. Once it’s boiling, add plenty of oil, a few dashes of salt, and the pasta. Cook according to package directions and drain. Add a few tsp.of olive oil to the drained linguine, stir, and set aside.

In a very-large, deep saute pan (or a dutch oven) heat the olive oil. Stir in the bell peppers until they are somewhat coated with the olive oil.

SF Just Peppers

Then stir in the onions. Sauté the onion/pepper mixture on high heat, stirring often for 5-6 minutes. Your veggies will begin to soften and you’ll notice some searing on the bottom of your pan.

SF Onions & Peppers

Next, add in your garlic, olives, veggie stock, and half of the parsley. Turn the heat down to medium and stir frequently.

SF Add Olives

After 1-2 minutes (long enough to thoroughly heat the veggie stock, add the tomatoes (keeping them whole) and allow to simmer for 2-3 minutes. During this process, go ahead and season with salt and pepper to your liking. Keep in mind that the olives are salty, so don’t go too crazy with the salt. I personally don’t add any.

Now, remove your veggie mixture from the heat and combine with the pasta in a large pot (you can use the pot you cooked your veggies in if it’s big enough).

SF Finished in Pot

Top with the remaining parsley and enjoy!

SF Finished Plate

Vegan Sunshine Linguine

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients:

  • 3/4 lb. Linguine
  • 3 Tbsp. Olive Oil (plus a few extra tsp)
  • 2 Yellow Bell Peppers, sliced into strips
  • 2 Orange Bell Peppers, sliced into strips
  • 1 Red Bell Pepper, sliced into strips
  • 1 Cup Black Olives, sliced
  • 1 Red Onion, sliced into strips
  • 3 Garlic Cloves, thinly sliced
  • 2 Cups Yellow bite-sized Tomatoes
  • 3/4 cup Vegetable Stock
  • 2-3 Tbsp. Dried Parsley
  • Salt and Pepper

Directions:

Prepare linguine according to package directions. Drain and toss with 2-3 tsp of olive oil. Set aside.

Heat olive oil in an extra-large, deep pan. Add bell peppers and onions. Saute on high heat, stirring frequently for 5-6 minutes.

Add olives, garlic, half of parsley, and vegetable stock. Turn heat to medium and simmer for 1-2 minutes. Add whole tomatoes and simmer for another 2-3 minutes. Add salt and pepper to taste.

Remove vegetable mixture from heat. Combine with pasta and add in remaining parsley.

Serve hot and enjoy!

 

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