Yield: 4 servings
1 can (14oz) quartered artichoke hearts, drained
½ cup water
¼ cup plus 1 TBS OMG! Extra Virgin Olive Oil with Garlic, divided
10 fresh sage leaves
½ tsp salt, plus more for cooking the pasta
½ tsp freshly ground black pepper
2 tsp fresh lemon juice
½ small yellow onion, diced
8-10 oz mixed fresh mushrooms
8 oz fettuccini, linguini, or spaghetti
In a high-powered blender, combine the artichoke hearts, water, ¼ cup garlic olive oil, sage, salt, pepper, and lemon juice. Blend on high speed until smooth and creamy, about 1 minute. Set aside.
In a large sauté pan, heat the remaining 1 tablespoon garlic olive oil over medium heat. Add the onion and cook until softened and beginning to brown, about 3-5 minutes. Roughly chop or tear the mushrooms into bite-sized pieces. Add mushrooms to pan with onion. Cook, stirring occasionally, about 10 minutes or until the mushrooms are softened and brown around the edges. Season to taste with salt and pepper. Reduce heat to medium-low.
While the mushrooms are browning, cook pasta according to package directions in boiling salted water. Drain and add pasta directly to the pan with the mushrooms. Pour in the garlic-artichoke sauce and toss gently until well combined and heated through. Serve immediately.