Artichoke and Mushroom Pasta

Creamy Artichoke and Mushroom PastaPasta…cream…artichokes…mushrooms…need I say more? Are you with me? This is very easy and very delicious. It is a simple recipe with a result that is as good as most pasta dishes in most restaurants.

This recipe is adapted from a recipe in one of my all time favorite cookbooks. Junior League Cookbooks get no better than this one. I really think this book is a high water mark for the genre. Every single recipe in it sounds wonderful and everything I have made from it has been great. If you do not own a copy of Stop and Smell the Rosemary, you should. It is also a lovely book, too. That is always nice.

Onward…you deserve a short post every now and again.


Artichoke and Mushroom Pasta
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Recipe type: Entree
Author:
Prep time:
Total time:
Serves: 4
This is an easy pasta dish. But, it is also creamy and decadent. As always, there are a number of ways to add vegetables to make this your own creation.
Ingredients
  • 3 tablespoons unsalted butter
  • ¼ cup minced onion
  • 1 clove garlic, minced
  • 8 ounces fresh mushrooms, sliced
  • 1 can artichoke hearts, drained thoroughly and chopped
  • 1 cup heavy whipping cream
  • 12 ounces of pasta, cooked al dente…campanelle, penne, or any other nice looking pasta will do.
  • ½ cup freshly shredded parmesan cheese
  • a small handful of chopped flat leaf parsley
Instructions
  1. In a large skillet (not non-stick), heat the butter until melted. Add the minced onions and garlic and sauté until softened. Add the mushrooms and sauté for an additional five minutes. Add the artichokes and continue to cook until the artichokes are thoroughly heated. Remove the vegetables to a large bowl.
  2. In the same skillet, add the cream and cook on medium heat until the cream is reduced by half. Meanwhile cook the pasta in salted, boiling water until it is cooked to the tenderness that you prefer.
  3. When the cream is reduced, add the vegetables back in and stir to combine. Season with salt and pepper. Add the pasta, half of the cheese, and half of the parsley. Stir until the pasta is well coated. Serve adorned with the remaining cheese and parsley.

Mushrooms are a wonderful friend of pasta dishes. They are meaty and add such an earthy flavor. Grocery stores now have so many mushroom options from which to choose. Don’t always stick to the simple buttons. Try something new and different.

The original recipe adds capers to the mix…but I’m not a fan of capers. But you might be, so by all means…go for it. I just like a big pile of fresh parmesan with it.

Enjoy!

Comments

  1. Gerry Malavenda says

    Great recipe. I made one small addition and here it is. I added like 4-6 ozs. of the pasta water to the sauce. It helped to thin it out a little yet kept the creamy texture. Try in next time you’re doing any cream or oil/butter sauce.

  2. Amanda says

    Made this tonight, and it was delicious!! Added Marsala wine to cream & added prociutto to the dish. It was fantastic!

  3. Kelly says

    Believe it or not, I think I got the pasta at Albertson’s. However, I’m not certain. I might have gotten it Whole Foods. But I really think I just got lucky and found it at the regular grocery store. If you can’t find it, just pick anything else that is pretty that you think will let the sauce cling nicely. There is no magic in the campanelle…I just bought it because it was lovely.

  4. Lara says

    Looks awesome to me, but where do you find campanelle pasta?? I have looked all over for it and have never seen it!

  5. Kita says

    Bookmarking this for the BF who loves artichokes. Think chicken or sausage could be thrown in for some meatiness?

    Thanks for posting this!

  6. Joey says

    I made this tonight with lump crab meat (no capers…not a fan either) and it was delicious. Thanks for sharing…this is a keeper.

  7. Tommy says

    Thank you for the recipe! Tried it last night, couldn’t be easier. Grilled chicken on the side for myself, made a bowl for my vegetarian friend, she loved it! This is going in my permanent recipe collection.

  8. Kelly says

    Yay! Glad you liked it, Elizabeth. You do have to put the whole “I just ate an entire container of cream” thing out of your mind. It is really good. I’m glad you guys are throwing the capers back in. I have so many little aversions that I’d hate to think of you guys missing out on something great just because I can’t get over my little issues.

    Catherine…I think artichoke bottoms are a great idea. I find that frozen artichokes can be particularly fibrous. And, I do need to catch the kids in action more. With school in full swing, and homework and etc.etc. I feel like they are never in the kitchen with me these days. I’ll do better. XOXOXO to you too sister.

  9. Elizabeth Alexander Cumbie says

    I needed to use some leftover chicken and made this last night. It was wonderful! I added a tablespoon on capers and about a cup of shredded chicken. We pretended there were no calories . . . . :-) GREAT recipe for a crowd.

  10. Catherine says

    Okay Madam,
    On the aforementioned consistency topic…. I have this problem with artichoke hearts. I find them sometimes tough and oftentimes mysteriously fibrous. Can you picture this delicious sounding recipe with artichoke bottoms instead? I’m a big fan (also from Reese) of artichoke bottoms that I use often, and feel the results to be generally well received. Please send me your insightful thoughts. Love the blog! A lack of enough kid pictures would be my one trifling complaint…. XOX

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