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healthypastamonth, healthy recipe, vegetarian,
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4.93 from 54 votes

CREAMY TOMATO SAUCE WITH MUSHROOMS AND ARTICHOKES OVER LINGUINE

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 8 servings
Author: Generations of Savings

Ingredients

  • 1 box Dreamfields Linguine
  • 1 to 2 teaspoons coconut oil
  • 24 ounces fresh mini portobello mushrooms cleaned and quartered
  • 2 cans 14 ounces each quartered artichoke hearts, drained and rinsed
  • 1 teaspoon granulated garlic
  • A handful of fresh basil roughly chopped or dried basil, divided
  • 2 jars 24 ounces no-salt-added pasta sauce
  • 8 ounces fat-free or light cream cheese cut into cubes

Instructions

  • Cook pasta according to package directions. Place pasta in large bowl; set aside.
  • Meanwhile, heat medium heavy bottomed skillet over medium-high to high heat until hot. Add oil and mushrooms; cook 5 minutes or until mushrooms are soft and liquid has evaporated, stirring occasionally. Reduce heat to medium. Add artichokes and garlic, stirring to combine. Stir in half of fresh basil or the dried basil, as desired. Reduce heat to low.
  • Heat pasta sauce in large saucepan over medium heat. Add cream cheese, stirring to combine and heat through. Use a submersible blender or whisk to blend the cream cheese completely into the sauce.
  • Top pasta with pasta-cream cheese sauce, then with mushroom-artichoke mixture. Garnish with remaining fresh basil.