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Artichoke & Portobello Mushroom Pasta

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Ingredients Method Notes

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)

Method
 

  1. Cook desired amount of pasta to package instructions.
  2. Add in tomatoes, mushrooms,artichokes, pistachios, seasonings, cheese, and lemon juice to taste.
  3. 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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