I love this yummy recipe! I feel like you can do anything you want with this, the sauce itself is to die for, reheats well throughout the week.
Ingredients
- 2 tablespoons olive oil
- 1 package of baby bellas, quartered
- 2 tsp of pre-cut garlic in the jar
- 4 oz of chopped sundried tomatoes
- 2 cups of Vegetable broth
- 1 can of artichokes
- 1/2 sweet onion diced
- 1 tsp of red pepper flakes
- 1 tsp of Herbs de Provance
- salt and pepper to taste
- 1/2 cup half and half
- 1/2 cup heavy cream
- 1/2 cup shredded Parmesan cheese
- 1 package of linguini
- Corn Starch as needed
Instructions
- Heat olive oil on medium-high heat, add onions and garlic - and saute until onions are translucent.
- Add the quartered mushrooms and artichokes towards the end of saute.
- Heat the 2 cups of vegetable broth in a separate pan. Once heated add the broth to the skillet - continue to cook the vegetables in the vegetable broth on medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth reduces. Add half and half, heavy cream and bring to boil just for a short moment. Add Parmesan cheese and cook the sauce, stirring, for a couple of minutes, on low-medium heat until the cheese melts.
- Add Corn Starch to thicken sauce slightly. Whisk continuously until dissolved.
- Keep whisking and add red pepper flakes, Herbs de Provance - keep whisking.
- Cook linguini al dente according to the package instruction.
- Drain and than add to the sauce and toss with tongs.
