Artichoke and Portobello Mushroom Pasta

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast is lower in calories and dairy-free.

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is dairy-free and adds creaminess.

Cook pasta in salted boiling water until al dente; drain and set aside.

Heat extra virgin olive oil in a large skillet over medium heat until shimmering.

Add mixed vegetables and sauté until tender, about 5-7 minutes.

Stir in sliced portobello mushrooms and cook until softened, about 5-7 minutes.

Incorporate artichoke hearts and red sauce; cook for an additional 2-3 minutes.

Pour in lemon juice and stir to combine.

Add cooked pasta to the skillet and toss to combine.

Season with spices to taste.

Finish with fresh herbs before serving.

Serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens