Cozy Fall One-Pot Vegan Pasta with Mezzetta Sweet Cherry Peppers, Sun-Ripened Dried Tomatoes, and Garlic Stuffed Olives
Ingredients
- 1/2 cup sliced Mezzetta Sun-Ripened Dried Tomatoes
- 1/2 cup halved Mezzetta Garlic Stuffed Olives
- 1/3 cup sliced and stemmed Mezzetta Sweet Cherry Peppers
- 340 grams linguini
- 1/2 cup chopped fresh cilantro
- 1 cup sliced cherry tomatoes
- 1 cup diced butternut squash
- 4 tablespoons olive oil
- 1 tbsp salt
- 1 tbsp freshly ground black pepper
- 4 1/2 cups vegetable stock
Preparation
Add all ingredients to a large pot or dutch oven.
Bring the pot to a boil over high heat for 10-12 minutes without a lid.
Stir the pasta with tongs every few minutes to prevent sticking.
Cook until almost all the liquid has evaporated.
Serve and enjoy!