EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN
This pasta, suitable for all seasons, exists in different variations: as for example, with the addition of speck or cheese at the end of cooking.
Today we will see the simple version, which cooked without parmesan, is also suitable for those who love vegan cuisine.
PASTA WITH ARTICHOKES AND MUSHROOMS
Ingredients for 4 people: 320 grams of pasta – 4 artichokes – 250 grams of mushrooms champignon – 1 tablespoon of mixture to sauté – 200 ml of vegetable broth – 30 grams of grated grain – 1 clove of garlic – lemon juice – parsley – extra virgin olive oil – salt and pepper
Clean the artichokes removing the outer leaves, tips, stem and inner beard, cut into slices and let them rest in water with lemon juice, so that they do not darken.
Clean the mushrooms from the soil and also cut these into thin slices.
Sauté the mixture in a large non-stick frying pan with a little extra virgin olive oil and the clove of garlic, then add mushrooms and artichokes (after draining), add 1 ladle of broth and cook with a lid for 10-15 minutes.
Start cooking the pasta, putting it in plenty of boiling water.
Take half of the vegetables and blend them with the cheese, adding a little bit of cooking water of the pasta if needed: you will have to get a homogeneous cream and not too dense.
Drain the pasta al dente and season with the cream and the remaining vegetables, then season with salt and pepper.
The artichoke and mushroom pasta is ready: serve, add some fresh parsley and serve.
Enjoy your meal!