recipe book

Artichoke Jalapeno Spaghetti

12.12.12

vegan artichoke spaghetti

Pasta is weird. It’s just this strange grainy thing that we’re always trying to mask. I think we pretty much only eat it just to fill ourselves up – it’s always the sauce we want to taste. This is wrong wrong wrong though. Pasta is NOT supposed to just be some sort of heavy filling bit to a meal, just ask Italians, they know what I’m talking about. Pasta is full of flavor and life, especially when you hand-make it (ha, yeah right) or buy those fancy ones in the refrigerated section.

Also… pasta and pudding? What the funk? My local grocer stocks the two next to each other and sometimes I have to ask myself if the grocers know something I don’t.

By the way, you may all congratulate me on my first ever recipe! Well don’t congratulate me yet, try the recipe and then let me know what you think. I’ve never really come up with my own recipe before (unless you count the time my little brother and I tried to make savory french toast… we used challah, a whole stick of butter and ramen seasoning packets… let’s not talk about that). I was sitting at work thinking of some pasta recipes last night and wondering if I could bring myself to stomach the jarred sauce I have been consuming lately. Then I thought about sauce… so not even necessary. I want to taste some yummy earthy pasta! So I did and I prevailed and now I am going to share it all with you.

(sorry for the not so appetizing photos. i have bad light in my house at night)

Ingredients

– two cans of artichoke hearts (unseasoned, in water)
– two fresh jalapenos, cut in thin slices
– one yellow chili pepper, cut in thin slices
– one package of sliced mushrooms, the exact amount is up to you – i used the full package
– small bunch of fresh parsley, chopped
– 1 tsp red chili flakes
– 3 Tbs olive oil (optional)
– 1 package of whole wheat thin spaghetti

Directions

On the stove top, using a large sauteing pan, start by heating up the olive oil. You can substitute the water from the cans of artichoke or even some veggie stock if you don’t eat oil. Add the artichokes, jalapenos, chili pepper, mushrooms and red chili flakes in one at a time, stirring. Make sure the ingredients stay moist and don’t brown too much – there should be just enough liquid to keep the vegetables soft. Allow all the vegetables to heat and in the mean time, boil up your noodles. I left the veggie pan at medium heat for about 12 minutes, stirring occasionally. Drain your noodles and spoon the “sauce” over top, getting plenty of vegetables and a little liquid. If you like olive oil, pur a bit over the top and stir it all together. Top with a small handful of chopped parsley and drink with a flavorful white wine!

Notes

– This is a spicy dish… I like spicy… If you don’t, I’d recommend leaving out one of the jalapenos and the chili pepper and just using one jalapeno and the flakes for a small amount of spice. The dish didn’t leave me with a burning mouth, but it does have a little kick.

– This can be made with fresh artichokes, but getting to the hearts can be quite a pain. Should you decide to use fresh artichokes, simply cut them down to the hearts and saute those first until they’re a bit soft and then add the other ingredients.

– Wouldn’t be half bad with a little Parmesan sprinkled over the top, however I was going for a vegan dish!

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