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Fennel, Leek, & Mushroom Pasta with Artichoke Hearts



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!

 

 

[amd-zlrecipe-recipe:56]

 




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!

 

Meatless-Monday-copy3a_linkup

Comments

  1. mushrooms, fennel and wine are a great flavor combo thanks for linking up today

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  2. This looks so yummy! I love the addition of dill - sounds like a perfect spring dish!

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  3. "This dish is a creation from remnants from my fridge. "
    Haha. A lot of my meals come about that way - although this one is much more interesting than my one-bowl leftover creations ;)
    I love artichoke hearts. I had never thought to try them in pasta until my husband did it once. Yum! Everything else sounds good too - mushrooms are my favourite =)
    Thanks so much for sharing at Healthy Vegan Fridays! I'm pinning & sharing =)

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  4. Looks delicious! Love the artichoke hearts!

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  5. The dill makes it super yummy!

    ReplyDelete
  6. It's fun trying to figure out how to use those odds and ends from the fridge!

    ReplyDelete

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