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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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