Fresh Tomato and Basil Topping for Bruschetta

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Artichoke, Tomato, and Mushroom Fusilli

 

With pantry staples such as marinated artichokes, mushrooms, olive oil,

and sun-dried tomatoes, it's easy to make a quick, hearty pasta meal. Bread

crumbs toasted with olive oil, black pepper, and garlic add a crunchy

garnish on top. Grate extra Parmesan for the table. Preparation hint: Be

careful not to burn the garlic when sautéing.

 

Cuisine: Italy

Prep Time: 20 Minutes

Cooking Time: 15 Minutes

Yield: 4 Servings

Source: EthnicGrocer

 

 

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Ingredients -

 

1 pound(s) Fusilli pasta

2 tablespoon(s) Lemon juice

2 tablespoon(s) Garlic, minced

12 ounce(s) Artichokes, marinated, drained, quartered

2 ounce(s) Sun-dried tomatoes, marinated, drained, sliced

2 ounce(s) Mushrooms, marinated, drained, sliced

to taste Sea salt

1 teaspoon(s) Aleppo pepper

2 tablespoon(s) Parsley, freshly chopped

2 tablespoon(s) Vegan Parmesan cheese, freshly grated

2 tablespoon(s) Olive oil

 

 

Instructions

 

Bring a large pot of salted water to a boil; cook pasta until al dente;

drain and toss with a little olive oil; reserve.

Heat 1½ tablespoons oil in a large skillet over medium-high heat. Sauté and

stir 1 tablespoon garlic until golden, being careful not to burn. Reduce

heat.

Add mushrooms, artichokes, and tomatoes; simmer until mushroom liquid

evaporates.

Stir in lemon juice, aleppo pepper, parsley, salt, and pepper. If it seems

like there is not enough liquid to coat the pasta, add more olive oil.

Simmer 5 minutes.

In a separate sauté pan, toast bread crumbs and 1 tablespoon chopped garlic

in remaining oil.

Pour sauce over fusilli in large bowl; toss gently to coat.

Sprinkle with bread crumb mixture and cheese.

 

 

 

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