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.
SO HOW'D IT GO?
"This was terrible... I guess I'll have to eat yours so you won't have to suffer through it."
Those were my husband's teasing words when he taste tested dinner. And as for my one year old son- he eagerly ate every bite I gave him, and had fun with a fettucini or two. Now, I'm not sure how much of that was because it came from my plate, but I will say there are plenty of times he turns away from offered food. I'm glad he likes nutrtional yeast! And he turns away from real parmesan!
I used leftover baked artichokes from the night before- marinated in some vinegarette. My cheese sub was, as mentioned, nutritional yeast. I also used fresh mushrooms. Great dinner- thanks so much!