I have this internet vegan blogger cohort named Kristin who is on an an amazing journey that you can read about on her blog, Will Travel For Vegan Food, where she has embarked on an adventure to travel across the country to try all of the vegan restaurants around the country.  That is my kind of quest. Her adventure took a glorious turn recently when she had an opportunity to go to Europe to VeganFest in Italy.  I know, pretty cool.  She had a little stopover in Paris…I mean why not?…and then on to Italy.  You can find her on Facebook and be a part of her wonderful adventures.  Well, her little travel over to Italy inspired this little dish…Linguine Bombaline …wonderful linguine loaded with little “bombs” of love: vegan meatballs, brussels sprouts, broccoli, artichoke hearts, sundried tomatoes, and mushrooms.  It very colorful and very delicious.  Buon Appetito!

Linguine Bombaline

1 lb. linguini (cooked al dente)

4 cups vegan marinara

1 lb. vegan meatballs (store bought or make your own)

1 lb. brussels sprouts

10 oz. broccoli florets

12 oz. artichoke hearts

6 oz. sliced sundried tomatoes (drained)

8 oz. sliced mushrooms

4 cloves fresh garlic, chopped

1 tbsp extra-virgin olive oil

2 tbsp. Italian seasoning

2 tbsp. crushed red pepper flakes

8 fresh basil leaves (rolled and chopped)

1 handful of pine nuts, toasted

fresh ground salt and pepper to taste

Boil 3 qts. water and add linguine and cook to al dente and drain. Heat oven to 400 degrees and place vegan meatballs on pan and cook for about 20 minutes (if packaged kind that are pre-cooked and frozen). Put olive oil and chopped garlic in pot over medium heat and saute for a minute.  Add mushrooms and artichoke hearts and saute for a couple of more minutes to soften and then add vegan marinara to the pot.  Add the sundried tomatoes, Italian seasoning, salt and pepper to taste, stir, and lower heat and allow to simmer for about 25-30 minutes. Put brussels sprouts in steamer for about 10 minutes till tender.  About halfway through add the broccoli as well and let them finish together, then drain. Toast pine nuts in a pan over medium heat until they get a little color.  Chop the basil and set aside.  Place the linguine in a good-sized serving bowl or platter.  Set the vegan meatballs, brussels sprouts, and broccoli on top as well.  Pour the hot marinara over all and toss gently.  Add the fresh chopped basil and the pine nuts and toss gently again.  Add more red pepper flakes to each serving if you like.  Makes 4-6 servings.