Plant-Based Artichoke Pasta
Plant-Based Artichoke Pasta
This Plant-Based Artichoke Pasta recipe is one that can be enjoyed year-round. It is perfect for any night of the week or dinner with friends. Serve warm or cold, which makes its leftovers perfect for tomorrows lunch.
Prep Time:
10 minutes
Cook Time:
35 minutes
Servings:
2
Ingredients:
1 pound of pasta bowties
2 tablespoons of olive oil
1 small yam, diced
6 brussels sprouts, quartered lengthwise
2 shallots, sliced
5 garlic cloves, halved lengthwise
⅓ cup of olive oil
1 sprig of rosemary, cut into ½-inch pieces
1 (14-ounce) can of Reese Hearty Large Artichoke Hearts, drained and quartered lengthwise
½ teaspoon of salt
Freshly ground pepper, to taste
Directions:
1. Preheat oven to 400 degrees F. Prepare a sheet pan by lining it with a silicone mat or parchment paper.
2. Place the yams, brussels sprouts, shallots, garlic, and rosemary in a single layer on the prepared sheet pan. Pour olive
3. In a large pot over medium-high heat, boil water and cook the pasta according to the directions on the package. Remove from the heat and drain.
4. Remove the rosemary from the sheet pan.
5. In a large bowl, add the cooked pasta, roasted vegetables, Reese Hearty Large Artichoke Hearts, lemon juice, salt, and pepper, and mix until thoroughly combined.
6. Can be served warm or cold.
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Artichoke AD
Artichoke AD
Artichoke AD
The first mention of an artichoke was back in 40-70 AD in Greek literature.
