We love using mushrooms for their incredible depth of flavor with minimal calories and lots of vitamin D, particularly helpful in the winter. Sun-Dried tomatoes are also packed with vitamin C and K, iron, and lycopene, an antioxidant associated with lower risk of certain cancers.
For an elegant finish drizzle with truffle oil
- Cook Time
- Prep Time
- 2 tablespoons olive oil, divided
- 2 (8-ounce) packages wild mushrooms or portobellos, chopped
- 8 ounces frozen artichoke bottoms or hearts, thawed and coarsely chopped
- 2 cloves garlic, minced
- 1 ½ teaspoons kosher salt
- Freshly cracked black pepper
- 4 ounces package sun-dried tomatoes, coarsely chopped
- 1 cup white wine
- 4 cups vegetable broth or water
- 1 (1-pound) box spelt or other rigatoni
- ½ cup parsley
- ⅔ cup shredded parmesan
- Heat a large, deep saute pan with 1 tablespoon evoo over medium high heat.
- Add mushrooms and saute until browned. Add artichokes and saute until golden. Add garlic, season with salt and pepper and stir until fragrant, about 1 minute.
- Add sun-dried tomatoes, wine, broth, pasta and stir.
- Cover and cook for 10 to 12 minutes, until liquid is absorbed and pasta is al dente. Stirring occasionally throughout cooking.
- Remove from heat, mix in parsley. Serve with a drizzle of evoo and a sprinkle of parmesan.
- Serving Size: 1 serving
- Calories: 594
- Carbohydrate Content: 102 g
- Fat Content: 10.1 g
- Fiber Content: 9.5 g
- Protein Content: 21.3 g
- Sodium Content: 1094 mg
- Sugar Content: 10 g