While at the farmer’s market last weekend, I picked up some Artichoke Lemon pasta. You can order it at Pappardelle’s Pasta.
I threw together a dish with a light, creamy roux and some vegetables and it came out delicious—and fast too. Dinner was ready in less than 30 minutes. Keep in mind, you’ll have three different pots/pans going at the same time, but don’t be alarmed, it’s easy to make, especially if you have all of your ingredients chopped, sliced, and ready to go before hand.
INGREDIENTS:
8-oz Artichoke Lemon linguine
1-2 C fresh basil, chopped
4-5 large mushrooms, sliced
14-oz can artichoke hearts, chopped
1 garlic clove, minced
1 tbs olive oil
2 Tbs vegan margarine
2 Tbs flour
1/2 C almond milk
Dash of salt, pepper, and nutmeg
1 Tbs lemon juice
DIRECTIONS:
In a small skillet, heat the olive oil and garlic. Add the artichokes and cook for 8 minutes, stirring often. Meanwhile, cook the pasta for 5-7 minutes. I have found that this pasta tends to cook faster than commercial brands, so keep an eye on it. Add the mushrooms to the skillet and cook another 5 minutes.
While this is happening, get your roux going. Melt the vegan margarine in a small saucepan. Whisk in the flour and cook for a minute. Slowly pour in the almond milk and whisk it until smooth. It will thicken up pretty quickly.
Add the lemon juice, salt, pepper, and nutmeg and blend well. For the veggie mixture, once the mushrooms are tender, reduce the heat to low and stir in the basil.
Combine the sauce and the veggies with the pasta and blend everything together.
Enjoy!
- 8-oz Artichoke Lemon linguine
- 1-2 C fresh basil, chopped
- 4-5 large mushrooms, sliced
- 14-oz can artichoke hearts, chopped
- 1 garlic clove, minced
- 1 tbs olive oil
- 2 Tbs vegan margarine
- 2 Tbs flour
- ½ C almond milk
- Dash of salt, pepper, and nutmeg
- 1 Tbs lemon juice
- In a small skillet, heat the olive oil and garlic. Add the artichokes and cook for 8 minutes, stirring often. Meanwhile, cook the pasta for 5-7 minutes. I have found that this pasta tends to cook faster than commercial brands, so keep an eye on it. Add the mushrooms to the skillet and cook another 5 minutes.
- While this is happening, get your roux going. Melt the vegan margarine in a small saucepan. Whisk in the flour and cook for a minute. Slowly pour in the almond milk and whisk it until smooth. It will thicken up pretty quickly.
- Add the lemon juice, salt, pepper, and nutmeg and blend well. For the veggie mixture, once the mushrooms are tender, reduce the heat to low and stir in the basil.
- Combine the sauce and the veggies with the pasta and blend everything together. Enjoy!
