Wednesday, July 2, 2014

Gluten-Free Lemon Rosemary Pasta with Artichokes and Button Mushrooms

1 package of gluten-free pasta (I used quinoa/rice shells)
1 small jar of artichokes packed in water
4 to 5 large button mushroom, sliced
1/4 cup of chopped onion
1 tablespoon of coconut oil
1 lemon, juiced
1 tablespoon of olive oil
2 teaspoons nutritional yeast
1 large handful of fresh rosemary
1 pinch of fresh parsley
1 pinch of fresh oregano
pink Himalayan salt to taste

Boil a pot of water and add pasta. In a separate large pan, saute mushrooms and onions in coconut oil at medium-low heat. Once mushrooms and onions are tender, lower heat and add artichokes and lemon juice. Once pasta is fully cooked, drain the water and add pasta to large pan. Turn off heat and add the olive oil, nutritional yeast, rosemary, parsley, oregano, and salt.

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