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    You are in: Home / Recipes / Artichoke and Mushroom Pasta Recipe
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    Artichoke and Mushroom Pasta

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Bippie's Note:

    I got this on a card from the grocery store. I have not tried it yet, but am posting it here for safe keeping. Let me know how it turns out!

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    Units: US | Metric


    1. 1
      Cook pasta in pot of salted boiling water until al dente.
    2. 2
      Drain. Toss pasts with 1 Tbs oil.
    3. 3
      Heat 2 Tbs oil in heavy large skillet over medium-high heat.
    4. 4
      Add mushrooms, garlic and oregano; saute until golden, about 4 minutes.
    5. 5
      Add artichokes; saute 3 minutes.
    6. 6
      Add stock, lemon juice and peel and crushed red pepper and cook until slightly thickened, about 5 minutes.
    7. 7
      Add butter; whisk until just melted.
    8. 8
      Add pasta and parsley; toss until pasta is coated and heated through.
    9. 9
      Add 3/4 cup cheese and toss to coat.
    10. 10
      Season with Salt and Pepper.
    11. 11
      Transfer to a large bowl to serve and top with remaining cheese.

    Ratings & Reviews:

    • on September 11, 2007


      It went down very well, Bippie. We loved it. :) I used Barilla bavette pasta, a 280gm jar of artichokes, portabella mushrooms, vegetable stock, vegetarian parmesan (more than 1 cup), a little extra lemon juice & parsley, upped the chilli flakes to a generous 1/2 tsp, and everything else as listed. I might use just 1 cup of stock next time as the sauce was quite thin. This did not adversely affect the flavour, but it was rather messy to serve. My SO, who doesn't normally like mushrooms in pasta, mopped up the extra sauce with bread. Thanks for a deliciously fresh tasting and very moreish recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 20, 2009


      This was easy to make and was unique...I'm not sure the artichokes were to my tastse (first time I ever made something with artichokes!) DH and I both had seconds though - I did add shrimp just before serving, as my DH doesn't consider it a meal without meat! :-) Also, I think I would decrease the amount of lemon juice to only 1 tsp! Makes a pretty dish though :~)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 13, 2009


      I really liked this, even though I changed it around a bit. I used last night's leftover pasta (since I needed to do something with it), canned artichokes, canned mushrooms, and dried parsley (since that's what I had). I also used extra lemon juice instead of the zest, Parmesan cheese instead of the asiago, and omitted the red pepper flakes since I don't like things hot. After all of those changes, it still came out yummy and was a great use of leftovers and ingredients that I've had in the pantry for far too long.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Artichoke and Mushroom Pasta

    Serving Size: 1 (572 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 897.1
    Calories from Fat 481
    Total Fat 53.5 g
    Saturated Fat 22.0 g
    Cholesterol 81.7 mg
    Sodium 533.2 mg
    Total Carbohydrate 85.8 g
    Dietary Fiber 9.2 g
    Sugars 6.5 g
    Protein 23.1 g

    The following items or measurements are not included:

    asiago cheese

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