3 Reviews

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.

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Soobeeoz September 11, 2007

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 :~)

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PeonyGirl878 August 20, 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.

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someone named antoine July 13, 2009
Artichoke and Mushroom Pasta