A great gluten-free dinner to make.
2 packages (8 oz each) linguine
2 cans full-fat coconut milk
1/2 cup nutritional yeast
2 Tbsp cilantro
2 Tbsp marjoram
2 Tbsp oregano
1 tbsp chives, chopped
1 tsp ginger
1 tsp cinnamon
1 tsp smoked paprika
1/4 cup hemp seeds
Prepare linguine as directed.
Meanwhile, in a medium pan, combine coconut milk and all spices (except hemp seeds) and stir.
Heat over medium heat for 5 minutes, stirring occasionally.
Combine linguine, sauce and hemp seeds in a large bowl.
Mix together well and serve.