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Fettuccine with Spinach and Sun-Dried Tomatoes

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by Angelia Cole

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You'll be transported to a Tuscan hillside with this dreamy plant-based pasta dish. With spinach, sun-dried tomatoes, a cream-less creamy sauce, vegan parmesan cheese, and fresh basil, this linguine is the perfect light weeknight dinner!

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Nutritional facts

Protein

14g

Carbs

125g

Calories

890

Fat

37g

Ingredients

Vegan Heavy Cream, Gluten Free Fettuccini, Sun Dried Tomatoes, Spinach, Vegan Butter, Black Pepper, Garlic, Sweet Paprika, Kosher Salt, Basil, Brown Rice Flour, Vegan Parmesan

Reviews

4.3

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Based on 161 reviews

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Adrienne Tucker · 02/08/23

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About Angelia Cole

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Chef Angelia Cole has been working in the food industry for over 17 years, holding a number of roles including as an executive chef, private chef, baker, and business owner. Chef Angelia graduated from the Art Institute of Seattle, and has plans to earn a degree in Holistic Nutrition. From cooking for the Jacksonville State Football team to hotels, weddings, and corporate events, Chef Angelia has seemingly done it all.

Most recently, she has built and operates her own successful catering and food business, Crafted Homemade Goods based in Georgia. Chef Angelia is joining the CookUnity platform with an exciting menu taking inspiration from multiple culinary traditions, with a focus on plant-based flavor profiles and technique.

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