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Oyster mushrooms and Artichokes with Pasta

September 4, 2013

For those of you who love artichokes, this is another great recipe to add to your collection.

For those new to the experience of this wonderful veggie, get ready to have a new favorite recipe from my good friend Nancy Heinrich, the Healthy Diabetes Coach.

Oyster mushrooms and Artichokes with Pasta

Serves 2


  • 7 ounces dried rotini, penne or other short, chunky pasta*

  • 1 Tablespoon olive oil

  • 2 garlic cloves, crushed

  • 4 ounces oyster mushrooms, torn into bite-size pieces (if large) OR 4 ounces baby portobello mushrooms, depending on local availability

  • 14-ounce can artichoke hearts, drained and sliced

  • Salt and freshly ground black pepper

  • 6 sprigs fresh basil, torn

  • 1 ounce fresh Parmesan cheese, cut into flakes


Plunge the pasta into a pan of rapidly boiling, salted water and cook according to package directions.  DO NOT OVERCOOK.

Meanwhile, heat oil in a skillet and fry the garlic for a few seconds, then add the mushrooms and cook until tender – about 5 minutes.  Add the artichokes, season with salt and pepper, and keep warm until the pasta is ready.

Drain the cooked pasta and return it to the still-warm saucepan, together with the mushroom and artichoke mixture and the basil.  Toss the pasta gently and serve at once.  Serve the parmesan separately at the table.


*For demonstration purposes, Dreamfields Rotini pasta was used in the preparation of this recipe.

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