Monday, August 23, 2010

Peacefrog’s Artichoke Heart Pasta


Sarah Kramer -Le Dolce Vegan

White Rice Pasta, enough for two people
2 large cloves of garlic
1 cup of button mushrooms roughly chopped
2 tablespoons olive oil
1 14 oz can of artichoke hearts drained and chopped small
8 sundried tomatoes
¼ cup vegetable stock (I used water)
1 tomato chopped
“Rachel Ray” some basil and oregano
Can of chickpeas

Boil pasta.
In a large sauce pan sauté garlic and mushrooms in oil, on medium, until mushrooms soften. Add artichoke hearts, sundried tomatoes, chickpeas and vegetable stock. Bring to a boil and reduce to simmer for five minutes. Drain pasta and add to large sauce pan with chopped tomato, basil and oregano. Toss and serve.

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