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!

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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… Continue reading

Creamy Spinach & Artichoke Pasta

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One of my favorite appetizers to order when my husband and I go out is Spinach and Artichoke dip. I’m also a huge fan of the homemade version that often makes an appearance at family barbecues throughout the summer. I seriously cannot get enough of the stuff! So upon review of a few recipes, I decided that I had to make a vegetarian Spinach and Artichoke Pasta recipe that was quick and easy enough for dinner. This warm and cheesy dish is definitely it!

For this recipe you will need:

  • Penne Pasta (1 box)
  • Vegetable Broth (about 2-3 cups)
  • Butter (3 Tbsp.)
  • Garlic Cloves (4, minced)
  • Mushrooms (1 pkg sliced white)
  • Flour (4 Tbsp)
  • Heavy Whipping Cream (3/4 cup)
  • Parmesan Cheese, finely shredded (1/2 cup, plus some for sprinkling)
  • Artichoke Hearts (1 can quartered)
  • Frozen chopped Spinach (1 box, thawed)
  • Thyme (dried, about 1 Tbsp)
  • Pepper (to taste)

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Start off by gathering your ingredients and ensuring that your frozen spinach is properly thawed. You’ll also want to press it onto a plate with paper towels to soak up excess water or you’ll end up adding the water to your sauce later. If you don’t want to deal with the frozen spinach, feel free to use fresh. I’m sure it would be delicious!

Now that you’ve gathered your ingredients, get the water ready to boil your pasta so that it will be ready when you need it. Once it’s boiling, go ahead and prepare your pasta Continue reading