Anyone else work at Earls Restaurant at some point in their lifetime? I feel like so many of us have! At 15, I cleared and set tables at the Tin Palace location and continued on to work there for nine years off and on throughout high school and university. It was there that I discovered this amazingly flavourful pasta recipe, which my family recreates at home all these years later. It wasn’t originally vegan, but by using a dairy-free feta and choosing an egg-free linguine, it’s fully animal-free and just as delicious. I’d describe this as an impressive dish that’s perfect if you’re hosting non-vegans (or anyone) for dinner or simply craving some bold flavours. This dish truly is amazingly delicious!!!
Love this! I make this regularly, sometimes with feta – sometimes without, sometimes with arugula instead of spinach, sometimes with red wine. It is always delicious!
I’ve made this a few times now and we just love it. The feta is really easy to make too, so don’t skip it. It really puts the whole dish over the top and makes it feel more special. I replace the spinach and basil with a few big handfuls of arugula because it’s my fave🙃
I have made this pasta so many times and every time it is absolutely amazing! I serve this to all my non vegan friends and it’s always a huge hit. Definitely serve with the tofu feta, it adds such a creaminess!
I always loved the Mediterranean Linguine from Earls, this recipe takes me right back to it! This recipe is so quick and easy, but so satisfying. I love having extra tofu feta to add to any meal!