Fettucini with Mushrooms and Artichoke Hearts
2 tablespoon olive oil
1/2 small bell pepper finely chopped
1/4 soy milk
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
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.