This is an easy go to dinner. If you don’t have all of the ingredients, feel free to substitute.
1 Box Ancient Harvest Quinoa Pasta Shells
1 Tbsp olive oil
1 Tbsp clarified butter
1 onion, sliced
6 mushrooms, sliced
1 Box Frozen Artichoke Hearts(defrosted), sliced (you can always use fresh)
1 cup vegetable stock (or the pasta water)
1 Tsp of tomato paste
2 Tbsp heavy cream
2 Tbsp parmesean cheese
¼ cup basil and parsley, chopped
salt and pepper
Bring a large pot of water to boil, add salt to flavor the water. Add the pasta and cook according to directions on the box.
Meanwhile in a large saute pan, heat the oil and butter, add the onion and cook until softened, about 6 minutes. add the mushrooms and artichoke hearts and cook for 3 minutes.
Reserve 1 cup of the pasta water before you drain it.
Add the pasta to your saute pan with the vegetables.
Mix in the tomato paste, the cream, and Parmesan cheese. Stir until thickened. Just a few minutes. At this point, you can add a little more of the reserved pasta water if you want more sauce. Sprinkle with the basil and parsley. Taste, adjust your seasonings and serve. Don’t forget to warm the bowls. It keeps your pasta hot.
For an alkaline meal, serve this pasta with a green salad.