SERVES 4 TO 6
This dish is full of unique flavor, accented with tender mushrooms and artichokes. If you are looking for a meal that is out of the ordinary, try this penne with mushrooms and artichokes.
3 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, DIVIDED
1 TEASPOON MINCED GARLIC
2 CUPS SLICED MUSHROOMS
¾ CUP VEGAN WHITE WINE, DIVIDED
SALT TO TASTE
FRESHLY GROUND BLACK PEPPER TO TASTE
½ CUP CHOPPED YELLOW ONION
1 (14-OUNCE) CAN ARTICHOKES, DRAINED AND SLICED
2 TABLESPOONS FRESH CHOPPED THYME
1 (16-OUNCE) BOX PENNE PASTA, COOKED
PARSLEY, FOR GARNISHING
1. In a heavy skillet, heat 1½ tablespoons of the oil over medium heat.
2. Add the garlic and cook for 1 minute.
3. Stir in the mushrooms until coated with oil.
4. Stir in ¼ cup white wine and cook until most of the liquid has evaporated.
5. Remove from the heat and season with salt and pepper to taste.
6. Heat the remaining oil in another skillet over medium heat.
7. Stir in the onion and cook for 3 to 5 minutes.
8. Add the sliced artichoke and stir well.
9. Stir in the rest of the wine and fresh thyme and cook until most of the liquid has been absorbed.
10. Spoon the mushroom and artichoke mixtures into a serving bowl.
11. Drain the pasta when cooked and add to the bowl with the mushroom and artichoke mixture.
12. Toss to combine.
13. Serve garnished with fresh parsley.