Linguine with Marinara, Peppers & Herbs




  • 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


  1. Toast the pine nuts on medium heat in a small pan, stirring frequently, until lightly golden brown, then set aside to cool.
  2. 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.
  3. 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.

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