Fueled by Carrots

Running strong and plant powered

Fennel, Leek, & Mushroom Pasta with Artichoke Hearts

This dish is a creation from remnants from my fridge.  I had the leeks left over from the spanakorizo and the fennel left over from my sweet potato and white bean stew.  The pasta and artichoke hearts were already in the pantry and I had mushrooms on hand.

This pasta dish is how I like it… heavy on the vegetables, light on the pasta.

This was quick and easy to whip up on a week night.  The hubs wasn’t hungry, but after smelling it and seeing my plate he had to try it out for himself, and it passed with his approval!

 

 

Fennel, Leek, & Mushroom Pasta with Artichoke Hearts

Ingredients

olive oil for pan

2 leeks, halved lengthwise, washed very well and sliced

1 fennel bulb, chopped

8 oz mushrooms, sliced

2 TBS dry white wine

1 TBS dill, chopped

1 can artichoke hearts, drained and quartered

salt & pepper, to taste

pasta of choice (I used whole grain rotini)

Instructions

Heat oil in pan over med-low heat. Add leeks and cook until they start to soften. Add fennel and continue cooking until leeks and fennel are soft. Add mushrooms and cook until they release their liquid. Add wine, dill, and artichoke hearts. Cook until heated through. Remove from heat and toss with hot pasta.

http://fueledbycarrots.com/fennel-leek-mushroom-pasta-with-artichoke-hearts/

 


I’m linking up withRock My Vegan Socks & VNutrition for Healthy Vegan Fridays; and with Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!

 

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8 Comments

  1. Deborah @ Confessions of a mother runner

    mushrooms, fennel and wine are a great flavor combo thanks for linking up today
    Deborah @ Confessions of a mother runner recently posted…Hot Date Chocolate Valentine BrowniesMy Profile

    Reply
    1. Vicki (Post author)

      thanks!

      Reply
  2. Ali

    This looks so yummy! I love the addition of dill – sounds like a perfect spring dish!

    Reply
    1. Vicki (Post author)

      The dill makes it super yummy!

      Reply
  3. Kimmythevegan

    “This dish is a creation from remnants from my fridge. ”
    Haha. A lot of my meals come about that way – although this one is much more interesting than my one-bowl leftover creations 😉
    I love artichoke hearts. I had never thought to try them in pasta until my husband did it once. Yum! Everything else sounds good too – mushrooms are my favourite =)
    Thanks so much for sharing at Healthy Vegan Fridays! I’m pinning & sharing =)
    Kimmythevegan recently posted…Self CareMy Profile

    Reply
    1. Vicki (Post author)

      It’s fun trying to figure out how to use those odds and ends from the fridge!

      Reply
  4. Annmarie

    Looks delicious! Love the artichoke hearts!

    Reply
    1. Vicki (Post author)

      Thanks!

      Reply

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