Fettucini with Mushrooms and Artichoke Hearts
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Ingredients (use vegan versions):
- 2 tablespoon olive oil
- 1/2 small bell pepper finely chopped
- 1/4 soymilk
- 1/2 jar artichoke hearts drained (approximately 3 oz)
- 8 oz. sliced mushrooms (canned or fresh)
- 1/4 cup vegan grated parmesan cheese or substitute
- 1/2 teaspoon salt
- 6 oz. fettucini pasta
Directions:
Cook pasta
until al dente, drain.
While pasta is cooking, place canned mushrooms (see *note below) and olive
oil in sauce pan. Heat on medium heat
for approximately 3 minutes.
Add peppers and cook
for 2 more minutes.
Add artichokes,
soy milk and vegan cheese or substitute.
Simmer together 3 minutes or until hot.
Add salt and pepper to taste.
Toss pasta with
sauce. Serve with additional "vegan cheese" if
desired. Enjoy.
*Note: if you use fresh mushrooms you
will need to saute them in olive oil
until tender first.
Serves: 2-4
Preparation time: 17 min
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