Artichoke And Mushroom Pasta Recipe

Name: Artichoke And Mushroom Pasta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 1 or more
Ingredients: 1 pound Rotini Pasta; 3 tablespoons Olive Oil; 8 ounces sliced Mushrooms; 2 cloves minced Garlic; 1 teaspoon Dried Oregano; 14 ounces canned Artichoke Hearts, quartered; 1/2 cup Chicken Stock; 2 tablespoons Fresh Lemon Juice; 1 teaspoon Lemon Zest; a pinch of Dry Crushed Red Pepper Flakes; 2 tablespoons Butter; 1/4 cup chopped fresh Parsley; Asiago Cheese (0 quantity specified in recipe; Parmesan cheese is used instead); Salt and Pepper, to taste; 1 cup grated Parmesan Cheese; 1/2 cup reserved Pasta Water (plus more as needed); 1/2 cup Vegetable Broth (optional, as alternative to chicken stock)

This creamy, dreamy Artichoke and Mushroom Pasta recipe is a guaranteed crowd-pleaser! Inspired by a grocery store recipe card, this dish combines tender pasta with earthy mushrooms, tangy artichoke hearts, and a burst of lemon flavor. Get ready for a delicious and easy weeknight meal that's ready in under 40 minutes!

Prep Time 15 mins

Cook Time 35 mins

Calories 897.2 kcal

Protein 46g

Rating 4.3 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Artichoke And Mushroom Pasta

1 pound Rotini Pasta
3 tablespoons Olive Oil
8 ounces sliced Mushrooms
2 cloves minced Garlic
1 teaspoon Dried Oregano
14 ounces canned Artichoke Hearts, quartered
1/2 cup Chicken Stock
2 tablespoons Fresh Lemon Juice
1 teaspoon Lemon Zest
a pinch of Dry Crushed Red Pepper Flakes
2 tablespoons Butter
1/4 cup chopped fresh Parsley
Asiago Cheese (0 quantity specified in recipe; Parmesan cheese is used instead)
Salt and Pepper, to taste
1 cup grated Parmesan Cheese
1/2 cup reserved Pasta Water (plus more as needed)
1/2 cup Vegetable Broth (optional, as alternative to chicken stock)

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How to Make Artichoke And Mushroom Pasta

Cook 1 pound pasta in a large pot of salted boiling water until al dente.
Drain the pasta, reserving about 1/2 cup of pasta water.
Toss the drained pasta with 1 tablespoon olive oil.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Add 8 ounces sliced mushrooms, 2 cloves minced garlic, and 1 teaspoon dried oregano. Sauté until golden brown, about 4-5 minutes.
Add 14 ounces canned artichoke hearts, quartered. Sauté for another 3 minutes.
Pour in 1/2 cup chicken broth (or vegetable broth), 2 tablespoons lemon juice, 1 teaspoon lemon zest, and a pinch of crushed red pepper flakes. Simmer until slightly thickened, about 5 minutes.
Stir in 2 tablespoons butter until melted and creamy.
Add the cooked pasta and 1/4 cup chopped fresh parsley. Toss to coat.
Add 3/4 cup grated Parmesan cheese and toss until melted and creamy. Add a splash of pasta water if needed to loosen the sauce.
Season with salt and pepper to taste.
Transfer to a serving bowl and top with the remaining 1/4 cup Parmesan cheese.

Nutrition Information (Approximate per serving)

Sodium

22 g

Sugar

26g

Fat

110g

Carbs

28g

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60 Minutes Or Less Time To Make Course Main Ingredient Preparation For 1 Or 2 Main Dish Side Dishes Pasta Vegetables Easy Beginner Cook Dietary Pasta Rice And Grains Number Of Servings