Linguine with Marinara, Peppers & Herbs
INGREDIENTS
- 2 tbsp pine nuts
- 1 package Palmini Linguine
- 1/4 yellow onion
- 1 tsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 2 garlic cloves, minced
- 1/2 cup vegetable broth
- 1 cup cherry tomatoes, halved
- 1/2 tsp garlic powder
- 1 cup marinara sauce
- 1/2 cup roasted red peppers, thinly sliced or chopped
- 1 cup cooked cannellini beans
- 1 to 2 tbsp capers, to taste
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh basil, sliced
- 1/3 cup vegan feta, crumbled
INSTRUCTIONS
- Toast the pine nuts on medium heat in a small pan, stirring frequently, until lightly golden brown, then set aside to cool.
- Preheat a large pan on medium heat. Finely chop onion, add to pan with olive oil, salt and pepper. Cook for 4 to 5 min, stir occasionally. Add the garlic, broth, tomatoes, and garlic powder. Stir, cook 5 to 6 min.
- Drain and rinse noodles, and pat dry. Add noodles, marinara sauce, roasted peppers, and cannellini beans to pan, stir and cook another 1 to 2 min. Serve and top with capers, dill, basil, pine nuts, and feta.
