Artichoke Linguine with Mushrooms, Sage Leaves & Pine Nuts

Serves 2

About this recipe

Pasta can be a healthy dish. It’s the quality of your ingredients and the amounts that you use that determine the healthfulness of a recipe.

I’m using gorgeous artichoke hearts from a  jar preserved in olive oil, plus shiitake mushrooms and incredible sage to perfume this dish. The majority of this dish is made up of plants.

Artichokes are a fantastic prebiotic source, a specialised type of fibre that supports your gut microbes. This type of fibre is essential for our diet and could help support the function of your gut that spans improving immune health, mental health and metabolic health. The mushrooms are perfect for this pairing and work wonderfully with fresh sage.

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  • 150g Linguine pasta, cooked
  • 1 tbsp Olive olive
  • 1 clove Garlic, thinly sliced
  • 250-300g Shiitake mushrooms - chestnut mushrooms also work well, kept whole, but any large ones halved
  • 8-10 Large sage leaves - approx 10g - plus extra for garnishing (optional)
  • Black pepper and salt
  • 100g Artichoke hearts - jarred plus 1 tbsp olive oil from jar
  • 25g Pine nuts, toasted (optional)
  • 10g Grated parmesan (optional)

Begin by cooking your pasta by following the instructions on the back of the packet. 

While the pasta is cooking, set a frying pan on medium heat. Add the olive oil, garlic, mushrooms and sage. Allow to lightly fry for around 15 minutes until the mushrooms are tender. 

Add the artichoke hearts along with a little of the oil form the jar – this will give a great flavour. 

Stir through the cooked pasta, making sure it’s fully coated in mushroom mixture. 

Finish with toasted pine nuts, crispy sage leaves and parmesan if you like.

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Dinner, Lunch, Dairy Free, Gluten Free, Vegan, Vegetarian

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