Here & There: My Spring Pasta Dish on HossMagazine.com
It’s officially the first day of Spring. Can you believe it?
Woo-hoo.
Excuse me while I happy dance. I am so happy to finally see the light. Before we know it, all the snow will have melted and gorgeous tulips will be springing up everywhere. I can’t wait!
What better way to ring in the new season than with a fresh meal? This vegetarian pasta dish features Portobello mushrooms, cherry tomatoes, fresh arugula and more. It’s a very light sauce, mostly made from the delicious juices the cooked vegetables created.
I’m sharing the recipe with you over on hossmagazine.com – just click through to try it.
Happy Spring friends!
With love and gratitude,
Emily
Emily Smith, Editor of The Best of This Life, has been crafting lifestyle content and delicious recipes for over a decade. Featured on platforms like BRIT + CO, Today's Parent, and Chatelaine, she writes about family, food, home, and wellness, inspiring readers to live well and savour life's beauty. Based in Ottawa, she shares her adventures with her husband, two beautiful kids, and their mischievous cat, Zoro.
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This sounds absolutely wonderful – I like that it is a little lighter on the sauce so the veggies stand out!
Thank you! I’m glad that you like the focus on fresh vegetables in this dish, I love it for that reason too. Thanks for your comment and have a lovely day!