Artichoke and Mushroom Pasta

Mushrooms, artichoke hearts and capers join forces to create a classically inspired vegan Italian pasta dish.

A minimum of ingredients allows each component to shine.

6 ounces dry pasta

1 jar artichoke hearts packed in brine
1 pint white mushrooms, sliced
2 poblano peppers, diced
1/4 cup white onion, diced
3 cloves garlic, minced
2 tsps capers with some of the liquid

1/2 cup white wine
4 tbls olive oil
1/4 cup pasta water

1 tsp flour

1 large handful fresh basil, chiffonade

1 tsp crushed pepper flakes
2 tsps salt
1 tsp black pepper

Cook pasta. Set aside. Reserving 1/4 cup of the cooking liquid.

Saute salt, black pepper, mushrooms, peppers and onions in 2 tbls of the olive oil until mushrooms darken. Add wine, artichokes, including packing liquid, garlic, pasta water. Simmer for 7 minutes. Add capers and flour. Simmer 3 more minutes.

Add remaining oil, pepper flakes and pasta, Toss to coat pasta in veggies and liquid. Turn off heat. Add basil. Stir. Let sit for 3 minutes.


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