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Artichoke and Portobello Mushroom Pasta

One of my favorite things to do is create delicious recipes with fresh and natural ingredients. Being part Italian, I naturally love pasta – with a red sauce, maybe with some lemon juice and extra virgin olive oil, and I especially love to find yummy combinations of vegetables, herbs and spices, and other ingredients. My Artichoke and Portobello Mushroom pasta is simply deliziosa!

Artichoke and Portobello Mushroom Pasta

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Ingredients Method Notes

Ingredients

3 c. cook pasta to package instructions (Fusilli, Penne, or other)
1 can artichoke hearts (in water), diced
3/4 c. Kalamata olives, chopped
1/2 c. fire roasted red peppers (in water), sliced or diced
2 portobello mushrooms, chopped*
1/2 c. pistachios
1/4 c. lemon juice
1 lemon (zest of one lemon)
1 tsp. garlic powder
1 T. Italian seasoning blend
1/2 c. fresh basil, chopped
1/2 c. Parmesan and Romano cheese blend (grated-regular or Vegan)
1/4 c. fresh arugula
3 T. extra virgin olive oil (lemon infused or other)

Method

Place cooked pasta in a bowl and add in artichokes, olives, peppers, mushrooms, pistachios, and mix.
Add in lemon juice, lemon zest, garlic powder, Italian seasoning, basil, cheese, and arugula. Mix.
Top with extra virgin olive oil. Mix. Add in more seasonings, lemon juice or oil to taste. Top with extra cheese before serving.

Notes

Note: If you prefer softer mushrooms, sauté the mushrooms in a bit of olive oil (with or without diced onions) on the stovetop. Enjoying the mushrooms this way is also delicious!

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