ARTICHOKE RAGU WITH PASTA Bright, fresh, and bursting with flavor, Artichoke Rag…

1 Month Vegan Challenge

ARTICHOKE RAGU WITH PASTA🍝
Bright, fresh, and bursting with flavor, Artichoke Ragu sauce is now my go-to vegetarian sauce to make when family is craving Italian.
I cooked along with Chef Shannon’s chefshannonsmith Zoom class yesterday and she cooked two traditional Italian dishes from the beautiful city of Rome. The first dish was -artichoke ragu pasta that I made along during the class and the second was -chicken saltimbocca, which literally means “jump in the mouth chicken” – I have taken notes and that’s for another day as I didn’t have all the ingredients on hand.

The ragu is really delicious and filled with artichokes and tomatoes and I’m sure the sauce recipe can be used in other ways.

1 Month Vegan Challenge

For pasta, I used whole wheat spaghetti, added some olives and cherry tomatoes and in the end drizzled truffle oil mixed in cream for added flavor. Yumm! Is there anything more comforting than a heaping bowl of creamy, earthy pasta👌
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INGREDIENTS:
2 tbsp olive oil
1 cup sliced mushrooms
3 cups artichoke hearts, canned or frozen, diced
1/2 tsp chopped garlic
1 1/2 cups diced tomatoes
3 tbsp fresh parsley or basil chopped
2 tsp truffle oil
Salt and pepper to taste
1 cup heavy cream
1 pound spaghetti or any pasta
Extra- 1/2 cup Sliced olives and cherry tomatoes
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STEPS:
1. Heat olive oil in warm sauté pan, then add the mushrooms and cook until just starting to soften. 
2. Add the artichokes, garlic, tomatoes, and sauté for about 8 -10 minutes.  Drizzle with truffle oil, and salt and pepper. 
3. Add heavy cream and heat for five minutes.
4. Meanwhile, cook pasta according to package instructions. ▶️Make sure sauce is ready before pasta is done cooking and not the other way round.
5. Drain and toss with artichoke ragu.  Garnish with fresh basil and serve.
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1 Month Vegan Challenge

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