Artichoke and Portobello Mushroom Pasta -

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!