I created this recipe as a healthy version of a comfort food. It’s filled with healthy, plant based ingredients with no heavy or complicated sauces. You can whip this up in less than thirty minutes for a meal that you can enjoy with you family and that will make you feel satisfied for the night. If you’re a vegetarian you can top it with parmesan cheese and if you’re a vegan you can use nutritional yeast like I do, to add a nice cheesy flavor.
TIME: 20 minutes
one 16 ounce box of linguine
1 tablespoon olive oil for sauteing, plus 1/3 cup olive oil for the finish
1 cup diced yellow onion
1 tablespoon minced garlic
1 cup sliced cremini mushrooms
one 8.5 ounce can of artichoke hearts in brine, drained and roughly chopped
1/2 cup kalamata olives in brine, drained and roughly chopped
1/2 cup sun dried tomatoes
3 tablespoon nutritional yeast
1 teaspoon salt
1 cup julienned basil
YIELDS: 8 cups
Begin by preparing linguine according to the instructions on the package, it usually takes about 12 minutes to cook linguine.
While linguine is cooking, heat 1 tablespoon of olive oil in a pan and saute onion and garlic on medium high heat for about 5 minutes or until the onions begin to turn translucent. Add mushrooms and cook for another 3 to 5 minutes until they cook down.
Once the mushroom have cooked down add the artichoke hearts, olives, and sun dried tomatoes and saute for another five minutes.
When pasta is ready, drain and place in a large mixing bowl or the pan that the other ingredients are cooked in if there is enough space. Add salt, nutritional yeast, pine nuts, olive oil and basil and mix well.
Garnish with additional basil and pine nuts.
Your pasta is ready to be served!