Here & There: My Spring Pasta Dish on

Gluten Free Spring Pasta Recipe

It’s officially the first day of Spring. Can you believe it?


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  – just click through to try it.

Happy Spring friends!

With love and gratitude,


Emily Smith
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  1. This sounds absolutely wonderful – I like that it is a little lighter on the sauce so the veggies stand out!

    1. 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!

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