Ingredients

The following ingredients have 4 Servings
  • 1 12-ounce jar (340 g) quartered artichoke hearts packed in oil* (do not rinse)
  • 6 ounces (170 g) cremini shrooms, sliced
  • 1 1/2 tablespoons capers, drained
  • 1/2 teaspoon garlic powder
  • 1 tablespoon* extra virgin olive oil
  • salt and black pepper, to taste
  • 8 ounces (225 g) gluten-free or regular pasta of choice
  • 3 ounces baby spinach
  • 1/2 cup shredded dairy-free parmesan (about 1 ounce/28 g)
  • 1 tablespoon dairy-free butter
  • Juice 1/2 lemon (1 to 2 tablespoons)

Instruction

  • Preheat the oven to 400F and set a 9×13” or similar sized pan aside.
  • add the artichoke hearts, mushrooms, capers, and garlic powder to the baking dish. Drizzle with olive oil, then mix well. Roast on the top rack of the oven for 20 minutes.
  • in the meantime, bring a large pot of salted water to a boil and cook your pasta according to package instructions. Place the spinach in the colander before draining the pasta over it, to quickly blanch it. Set aside.
  • carefully remove the roasted vegetables from the oven Add in the pasta/spinach mixture along with the dairy-free parmesan, butter, and the juice of 1/2 lemon. Mix well, until the butter has melted and all of the pasta is coated. Season with extra salt to taste, if necessary.
  • serve warm and top with torn basil, or as desired. Leftovers will keep in the fridge for up to 4 days.