Ingredients (use vegan versions):

• 2 tablespoon olive oil
• 1/2 small bell pepper finely chopped
• 1/4 soymilk
• 1/2 jar artichoke hearts drained (approximately 3 oz)
• 8 oz. sliced mushrooms (canned or fresh)
• 1/4 cup vegan grated parmesan cheese or substitute
• 1/2 teaspoon salt
• 6 oz. fettucini pasta

Directions:

Cook pasta
until al dente, drain.

While pasta is cooking, place canned mushrooms (see *note below) and olive
oil in sauce pan. Heat on medium heat
for approximately 3 minutes.

Add peppers and cook
for 2 more minutes.

Add artichokes,
soy milk and vegan cheese or substitute.
Simmer together 3 minutes or until hot.

Add salt and pepper to taste.

Toss pasta with
sauce. Serve with additional “vegan cheese” if
desired. Enjoy.

*Note: if you use fresh mushrooms you
will need to saute them in olive oil
until tender first.

Serves: 2-4

Preparation time: 17 min

Tags: Cheese, Mushroom, Vegan