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What you put into your body directly determines what you can get out of it. Your food should provide you with energy and nutrients that help you maximize every moment of everyday. If you are feeling drained, sore, ill, tired, or just not feeling yourself you owe it to yourself to take closer look at your daily nutrition. Your food should work with you not against you. Are you ready to take back control of your health and happiness? Check out what’s on the menu today!

Mushroom Artichoke Pasta

Gluten-Free, Vegan, Serves 3-4

  • 6-8 ounces gluten-free fettuccine
  • 8 ounces sunchokes roasted
  • 2 Tbsp olive oil
  • 8 ounces portobello mushrooms sliced
  • salt and pepper to taste

Artichoke Sauce:

  • 1 1/2 cups can marinated artichoke hearts
  • 3/4 cup vegetable broth
  • 1/4 cup olive oil
  • 10 fresh sage leaves
  • 1-2 cloves garlic cloves
  • lemon juice to taste
  • salt and pepper to taste

Directions:

Cook the pasta according to the directions on the packaging. Roast the sunchokes in an oven at 400 degrees F with oil, salt, and pepper until fork tender. In the meanwhile, make the sauce by draining the artichokes and placing them into a blender. Add the water, oil, herbs, garlic, salt, and pepper. For a thinner sauce, add a little more water. Saute the mushrooms once golden brown, and add in the cooked pasta un-rinsed. Toss with the artichoke sauce and heat up gently, stirring. Add additional seasonings to taste. Top with vegan parmesan cheese.

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