A huge shout out to Twospoons.ca for posting their mushroom pasta recipe which was featured on Vegan Feed Gram. It was a great inspiration for my creation shown here. This is a super-fast dinner idea and takes less than 30 minutes from start to finish.
You can experiment with different types of veggies and also pasta. I used what I had in my pantry and am delighted with the deliciousness of this dish!
I just returned from a once-in-a-lifetime trip to Italy. It is an absolutely beautiful country and the people are amazingly kind. My only complaint is there is not a lot of vegan food.
I have always loved Pasta Fagioli but the restaurants there used chicken broth for a base and usually included some type of meat.
After I returned home and stocked up the refrigerator I created the following recipe. You can eliminate the Tofurky Spinach Pesto Sausage but it does add a lot of flavor to the dish.
My husband loves artichokes but when I told him my idea for this recipe he seemed less-than-excited. That is, however, until he tasted it.
I served the pasta on top of pan-grilled romaine leaves but any green would work. It is also good hot or cold and makes a great main or side dish.
Make sure that you use artichoke hearts in water, not oil.