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!
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!