Recipe by Bippie
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!
Top Review by Soobeeoz
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.
- 6 ounces rotini pasta
- 3 tablespoons olive oil
- 8 ounces mushrooms, sliced
- 2 garlic cloves, thinly sliced
- 1 teaspoon dried oregano
- 1 (9 ounce) package frozen artichoke hearts, thawed, thinly sliced
- 1 1⁄2 cups chicken stock or 1 1⁄2 cups canned low sodium chicken broth
- 2 teaspoons fresh lemon juice
- 1 teaspoon grated lemon peel
- 1⁄4 teaspoon dry crushed red pepper
- 5 tablespoons butter, room temp
- 1 teaspoon chopped parsley
- 1 cup asiago cheese, grated
- salt and pepper
Directions See How It's Made
- Cook pasta in pot of salted boiling water until al dente.
- Drain. Toss pasts with 1 Tbs oil.
- Heat 2 Tbs oil in heavy large skillet over medium-high heat.
- Add mushrooms, garlic and oregano; saute until golden, about 4 minutes.
- Add artichokes; saute 3 minutes.
- Add stock, lemon juice and peel and crushed red pepper and cook until slightly thickened, about 5 minutes.
- Add butter; whisk until just melted.
- Add pasta and parsley; toss until pasta is coated and heated through.
- Add 3/4 cup cheese and toss to coat.
- Season with Salt and Pepper.
- Transfer to a large bowl to serve and top with remaining cheese.