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

Instructions:

1. Cook Linguine:
   • Cook the whole wheat linguine according to package instructions in salted boiling water until al dente. Reserve about 1/2 cup of pasta cooking water before draining.
2. Prepare Ingredients:
   • While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
3. Cook Mushrooms:
   • Add sliced mushrooms to the skillet and cook, stirring occasionally, for about 5-7 minutes until they are tender and golden brown. Season with a pinch of salt.
4. Combine Ingredients:
   • Stir in sundried tomatoes, Kalamata olives, and chopped artichoke hearts. Cook for an additional 2-3 minutes to warm through.
5. Add Spinach and Herbs:
   • Add baby spinach leaves and chopped fresh herbs to the skillet. Cook for 1-2 minutes until spinach wilts.
6. Season the Dish:
   • Season the mixture with chili flakes, freshly ground black pepper, and salt to taste. Stir in lemon juice for a bright, citrusy flavor.
7. Combine Pasta and Sauce:
   • Using tongs, transfer the cooked linguine directly from the pot into the skillet with the mushroom mixture. Toss well to coat the pasta evenly with the vegetables and seasoning. Use reserved pasta cooking water if needed to loosen the sauce.
8. Serve:
   • Divide the vegan linguine with mushrooms, olives, sundried tomatoes, and artichokes among serving plates. Garnish with nutritional yeast for a cheesy flavor, if desired.