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Tuesday, July 13, 2010

Artichoke, mushroom, and tomato pasta sauce

This is super quick and easy. I didn't take a photo of the completed dish because I am cooking with gluten free pasta these days and it's a bit tempermental, as I learned tonight. Apparently if it's left to sit in a strainer for too long it falls into pieces. Not a very pretty presentation! Thanksfully it still tasted yummy!

Here's a photo of the sauce cooking in the skillet. Mmmm...


1 TBSP Olive oil
1/4 white onion, diced
1 can whole artichoke hearts (drained)
1 clove of garlic, minced
1 can diced tomatoes with liquid
1 small can of sliced mushrooms (drained)
whatever pasta you like
Parmesean cheese (if desired)


Saute the garlic and onion in the oil for 2 minutes, until onions are translucent. Add tomatoes, artichoke hearts, and mushrooms and simmer on low until your pasta is done.
Cook your pasta according to the box directions, and if it's gluten free you apparntly have no play time on that! Haha! Drain the pasta and mix the pasta and sauce together in a serving bowl, or i the pot you boiled the pasta in. Top with cheese and fresh herbs if you like.

The sauce makes enough for 2 servings. For additional servings of sauce just double up the artichokes, and tomatoes to 2 cans.

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