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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Delicious vegan version of the classic dish. Ingredients:
1 pound angel hair pasta |
1/4 cup extra virgin olive oil |
2 cloves garlic, minced |
2 bulbs shallots, minced |
1 pound shiitake mushrooms, thinly sliced |
1/2 teaspoon dried thyme |
1/2 cup white wine |
4 (6 ounce) cans marinated artichoke hearts, drained and chopped |
1/4 cup small capers |
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat oil in a large heavy skillet over low heat; sweat garlic and shallots until they start to become aromatic. Increase heat to medium and add mushrooms and thyme; saute until mushrooms begin to soften, about 3 minutes. Deglaze pan with wine and simmer 2 minutes. Stir in artichokes and capers and simmer 2 to 3 minutes more.
3. Pour mushroom mixture over pasta and serve.
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