Vegan Linguine Insalata

What can be more satisfying than a pasta and a salad in the same meal. Well, you get both in this dish. The combination of the various vegetables give this Italian inspired dish its flavor. The balsamic vinegar sweetened with sugar rounds up the tastiness of the dish.

Vegan Linguine Insalata

• 1/4 cup vegetable broth 
• 1/2 cup sliced red onions
• 3 cloves of garlic, minced
• 2 large pieces of roasted red pepper from a jar, sliced into 1/4 inch pieces
• 1 green pepper, sliced into pieces
• 2 large tomatoes, chopped
• 1 eggplant, (microwaved for 5 minutes on high and then cut into 1/2 inch squares)
• 1/2 cup canned black olives
• 2 cups baby spinach
• 1/2 tsp dry red chili peppers
• 8 oz cooked linguine
• 1 1/2 tbsp nutritional yeast 
• 1 tsp garlic powder
• Salt and pepper to taste 
• 1/4 cup balsamic vinegar
• 2 tbsp sugar

Heat the broth in the skillet. Add to the skillet the onions, garlic, tomatoes, roasted red pepper, green pepper and eggplant till vegetables are cooked. Add the olives, baby spinach, dry red chili peppers, linguine, nutritional yeast, garlic powder, salt and pepper and heat the mixture. Mix the vinegar with sugar and pour over the mixture and toss.