Artichoke and Mushroom Pasta with Sun Dried Tomato and Goat Cheese

Artichoke and Mushroom Pasta with Sun Dried Tomato and Goat Cheese

IMG_1090_0This is a Jean LaMantia original recipe. I’ve been making this dish for years. It’s evolved over the years to its current standard. One ingredient—the marinated artichoke hearts—has been in the recipe since its beginning.

Here is what you will need for the recipe:

IMG_1078Serves 6.

Ingredients:

  • Whole grain pasta
  • 2 Bunches green onions
  • 2 Portabella mushrooms
  • 4-6 Shitake mushrooms
  • 12-16 Cremini mushrooms
  • 1-2 Cloves of garlic
  • 1 Small jar of marinated artichoke hearts
  • 2 TBSP black olives
  • 2 TBSP sundried tomatoes, sliced
  • 1/3 Cup white wine
  • 1/4 Fresh parsley, chopped

Method:

  1. Chop the garlic and set aside. Garlic contains anti-cancer compounds, but these are only formed after chopping or crushing the garlic. To maximize these cancer-fighting compounds, let the garlic sit for 10 minutes before adding it to the pot.garlic
  2. Prepare the mushrooms. This is optional, but I like to remove the gills from the Portabella mushrooms. You can do this by scooping them out with a spoon. I do this because I think it looks nicer. Remove the stems from the Portabellas and shitakes. Remove or shorten either the stems on the Cremini.IMG_1080
  3. Chop the mushrooms and green onions.IMG_1081
  4. Add the marinade from the bottle of marinated artichoke hearts (reserve the artichoke hearts for later) to your cooking pot, turn the heat to medium and add the chopped garlic.IMG_1083
  5. Add chopped mushrooms, green onion and white wine to the pot along with the garlic. Cook for about 5 minutes, or until you see the mushrooms and onions have softened and some liquid has come out of them.IMG_1085
  6. Prepare the other ingredients—chop the fresh parsley, sun dried tomatoes, olives and reserved artichoke hearts.IMG_1086_0
  7. Add the fresh parsley, sun dried tomatoes, olives and artichoke hearts to the pot just before serving.IMG_1087
  8. Serve over hot pasta. Top with about 1 TBSP of goat cheese.
  9. Enjoy!

[important]Tip: Add steamed broccoli, or cauliflower to your plate along with the pasta. Even though this sauce is loaded with veggies, there is always room for more.  You can also serve this dish with a few stems of grilled asparagus.[/important]

 

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