PASTA DAY: Penne With Artichokes And Oyster Mushrooms

[Guest guest]

* Exported from MasterCook *

 

Penne With Artichokes And Oyster Mushrooms

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 76

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 small yellow onion -- minced

8 ounces oyster mushrooms -- sliced

2 tablespoons all-purpose flour

2 cups soy milk or milk

14 ounces canned artichoke hearts -- drained and sliced

1 teaspoon capers -- drained

salt and freshly ground black pepper

1 pound penne

 

Serves 4

 

This versatile dish is elegant enough for guests, yet easy enough for a

quick weeknight supper. Fresh or frozen artichoke hearts may be used, if

you prefer, but avoid the marinated kind as the flavor of the marinade is

too strong for this dish.

 

Heat the oil in a large skillet over medium heat. Add the onion and cook

until softened, about 5 minutes. Add oyster mushrooms and cook, stirring,

for 1 to 2 minutes, or until slightly softened. Stir in the flour and cook

1 minute longer. Slowly stir in the milk or soy milk, stirring constantly

until the sauce thickens. Add the artichokes, capers, and salt and pepper

to taste. Keep warm over low heat. Cook the penne in a large pot of

salted boiling water, stirring occasionally, until it is al dente, about 8

to 10 minutes. When the pasta is cooked, drain it and place in a shallow

serving bowl. Add the sauce and toss gently Serve immediately

 

Other pasta choices: ziti or other tubular pasta

 

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