Artichoke & Portobello Mushroom Pasta

Want to whip up a simply delicious dish in under 30 minutes? My recipe for ARTICHOKE & PORTOBELLO MUSHROOM PASTA is so easy to make.

WATCH me make it in my kitchen.

Artichoke & Portobello Mushroom Pasta

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Ingredients

  

• 2 c corkscrew pasta (rotini or fusilli)
• 2 Roma tomatoes, diced
• 3 large portobello mushrooms,diced or sliced
• ¼ c. fire-roasted red peppers(in oil), diced or sliced
• 1/2 c. artichoke hearts, chopped
• ¼ c. pistachios, dry roasted and lightly salted*
• 1/4 tsp. garlic salt
• 1 tsp. Italian seasoning blend
• 1/2 tsp. garlic powder
• 1/4 c. Parmesan cheese (the dairy-free version made from almonds and coconut oil or real Parmesan)
• 1 lemon juice, freshly squeezed
• extra virgin olive oil (to taste)

Instructions

 

• Cook desired amount of pasta to package instructions.
• Add in tomatoes, mushrooms,artichokes, pistachios, seasonings, cheese, and lemon juice to taste.
• Serve dish immediately or refrigerate.

Notes

*In addition to the pistachios, I also love to add walnut halves or pieces for more crunch.

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