Vegan Linguine with Mushrooms, Olives, Sundried Tomatoes & Artichokes
Ingredients:
8 oz whole wheat linguine (check for vegan certification)
2 tablespoons olive oil
4 cloves garlic, minced
8 oz mushrooms, sliced (cremini or button mushrooms work well)
1/4 cup sundried tomatoes, thinly sliced
1/4 cup Kalamata olives, pitted and sliced
1/2 cup marinated artichoke hearts, drained and chopped
1 cup baby spinach leaves
1 tablespoon fresh herbs (such as parsley or basil), chopped
1/2 teaspoon chili flakes (adjust to taste)
1/2 teaspoon freshly ground black pepper
1 tablespoon lemon juice
Salt, to taste
Optional: nutritional yeast for garnish.
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