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October 8, 2013 / Chris Blum

Pasta with Oyster Mushrooms and Artichokes

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Meatless Monday usually means pasta in our house. Which is great because Mondays are usually crazy and I need something quick, easy and satisfying for dinner! I got fancy with this one and added a little truffle oil and salt.

Ingredients:
8 oz pasta
1 TBSP olive oil
2 cloves garlic, minced
8 oz oyster mushrooms, ripped into small pieces
14 oz artichoke hearts, drained and quartered
Salt and pepper
1 oz Parmesan, grated
Truffle salt
Truffle oil
6 torn basil leaves

Cook pasta according to package.

In a 12 inch skillet heat olive oil over medium heat, add garlic and cook for 2 minutes, add the mushrooms and cook undisturbed for 5 minutes until crisp, stir and cook 3 more minutes. Add artichoke hearts and cook for 3 more minutes, season with salt and pepper and keep warm until pasta is cooked.

Add pasta to shroom mixture, stir in cheese and 1/4 c pasta water cook over low heat for 2 minutes. Add a little truffle salt and truffle oil and basil. Serve.

Serves 4.

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