Artichoke & 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 olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and cook until fragrant, about 30 seconds.

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

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

Pour in vegetable broth and bring to a simmer for 5 minutes.

Stir in cream and let it thicken slightly, about 2-3 minutes.

Add cooked pasta to the skillet and toss to combine.

Season with black pepper, red pepper flakes, and salt to taste.

Finish with lemon juice and fresh parsley before serving.

Serve hot, garnished with extra parmesan cheese if desired.

Cooking Techniques

Spice Level:

Dietary

Allergens