But hey, I wanted some kind of crunchy vegetable in the dish, so I added bamboo shoots. Bamboo shoots are a spring vegetable and are commonly found in supermarkets in Japan in this season. Fresh bamboo shoots are extremely bitter and must be precooked. I bought bamboo shoots which were already prepared.
Ingredients: (adapted from Budget Bytes)
100g artichoke hearts (or bamboo shoots, if you’re like me)
1 clove garlic
300 ml vegetable broth
1/2 tablespoon olive oil
90g fettuccine (I used linguine)
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 bundle spinach
1. Slice mushrooms thinly. Drain artichoke hearts and chop roughly. Thinly slice onion and garlic.
2. Place broth, olive oil, mushrooms, artichoke hearts, onion and garlic in a pot. Break pasta in half and add. Sprinkle herbs on top. Push ingredients under broth, cover, and bring to a rolling boil.
3. Once the pot reaches a boil, reduce to a simmer for 10-15 minutes while stirring occasionally. Reduce pasta water.
4. Add spinach and toss until wilted. Serve.
Although the original recipe suggested to cook the pasta covered, this took some adjusting. At the end, you want the liquid in the pot to be reduced so that you have a sauce thickened from the starch in the pasta. This depends on how much time your pasta needs to be cooked versus how much time it takes for the liquid in your pot to be reduced. It is easier to add then to reduce the liquid, so I add only enough broth so that the pasta is just covered.
This recipe made a nice, thick sauce which stuck to my pasta. The cooking method shown here can be adapted to many sauces, but be sure to reduce the salt from your original recipe to compensate for the salt in the pasta.
Hope you enjoyed this recipe!