Vegetarian Linguine
Vegetarian Linguine
Rated 4.0 stars by 1 users
Category
Vegetarian Linguine
Cuisine
Italian
Servings
4
Prep Time
20 minutes
Cook Time
45 minutes
Vegetarian is boring? This recipe will prove you wrong. Veggies miss nothing of the extra deliciousness of your favourite foods, it’s all about finding the right balance. And trust us, there is nothing as satisfying in the kitchen as making something healthy and extremely yummy at the same time. Eating whole-wheat grains is proven to be good for our nutrition, and same goes for eating less meat, which massively contributes to a more sustainable way of life. Today we made this pasta with peppers – perhaps the last of the season – but during winter the same recipe works amazingly with beetroot or winter squash. Spring time? There’s asparagus!
Alice Noel Fabi
Ingredients
-
1 Pack (500g) Whole Wheat Linguine by Morelli
-
1 Clove Garlic, finely chopped
-
1 Fresh Chili, finely chopped
-
1 Red Onion, sliced into strips
-
1 Red Pepper, sliced into strips
-
1.5 oz Capers by Segreti di Sicilia
-
2 oz Olives by ROI
-
4 Tbsp Extra Virgin Olive Oil Mosto by ROI
-
2 oz Feta
-
1 Bunch Basil
-
1 Tbsp Salt
Directions
Bring a pot of water to boil.
In a pan heat 2 tablespoons of EVOO, add the garlic and chili.
Once the garlic turns golden add the onion and cook until soft (add a little water if needed). Then add the Peppers and cook on high flame for about 15 minutes.
Rinse the capers under running water, drain the olives and add to the sauce.
Add the salt to the boiling water add the pasta and cook for 5 minutes, mixing often.
Save 1 cup of the pasta cooking water.
Drain the pasta and add to the sauce, toss and add a few tablespoons of the saved cooking water (you can always add more if you need moisture).
Toss and cook for about 2 minutes.
Drizzle with EVOO, sprinkle with crumbled feta and garnish with basil leaves.
Buon appetito!
Recipe Video
Vegetarian Linguine
Rated 4.0 stars by 1 users
Category
Vegetarian Linguine
Cuisine
Italian
Servings
4
Prep Time
20 minutes
Cook Time
45 minutes
Vegetarian is boring? This recipe will prove you wrong. Veggies miss nothing of the extra deliciousness of your favourite foods, it’s all about finding the right balance. And trust us, there is nothing as satisfying in the kitchen as making something healthy and extremely yummy at the same time. Eating whole-wheat grains is proven to be good for our nutrition, and same goes for eating less meat, which massively contributes to a more sustainable way of life. Today we made this pasta with peppers – perhaps the last of the season – but during winter the same recipe works amazingly with beetroot or winter squash. Spring time? There’s asparagus!
Alice Noel Fabi
Ingredients
-
1 Pack (500g) Whole Wheat Linguine by Morelli
-
1 Clove Garlic, finely chopped
-
1 Fresh Chili, finely chopped
-
1 Red Onion, sliced into strips
-
1 Red Pepper, sliced into strips
-
1.5 oz Capers by Segreti di Sicilia
-
2 oz Olives by ROI
-
4 Tbsp Extra Virgin Olive Oil Mosto by ROI
-
2 oz Feta
-
1 Bunch Basil
-
1 Tbsp Salt
Directions
Bring a pot of water to boil.
In a pan heat 2 tablespoons of EVOO, add the garlic and chili.
Once the garlic turns golden add the onion and cook until soft (add a little water if needed). Then add the Peppers and cook on high flame for about 15 minutes.
Rinse the capers under running water, drain the olives and add to the sauce.
Add the salt to the boiling water add the pasta and cook for 5 minutes, mixing often.
Save 1 cup of the pasta cooking water.
Drain the pasta and add to the sauce, toss and add a few tablespoons of the saved cooking water (you can always add more if you need moisture).
Toss and cook for about 2 minutes.
Drizzle with EVOO, sprinkle with crumbled feta and garnish with basil leaves.
Buon appetito!
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