Bow Tie Pasta With Artichokes and Mushrooms

READY IN: 40mins
Recipe by ratherbeswimmin

A delicious vegetarian main dish or side. Italian-inspired. Adapted from Vegetarian Express.

Top Review by Maito

Yummy. Based on another review (and that we don't like too creamy of sauces), I quartered the cream cheese/liquid (I used broth instead of water). Also left out the wheat germ (personal preference). We thought this was a great quick meal, and thought the amount of lemon was just right. Served 3-4 as an entree.

Ingredients Nutrition

Directions

  1. Prepare pasta according to the package directions; cook until al dente.
  2. Spray a large skillet with cooking oil spray and heat skillet over high heat.
  3. Add 1/4 cup water and mushrooms; "sweat" the mushrooms by covering skillet for 2-3 minutes, or until mushrooms are slightly wilted.
  4. Add in the artichoke hearts; continue to cook, uncovered, for about 3 minutes or until most of the liquid is gone.
  5. Cut the cream cheese into several pieces; add to the skillet with 1 cup water or the reserved liquid from the canned artichokes plus enough water to make 1 cup.
  6. Using a wooden spoon, gently stir and smooth the sauce while if comes to a simmer.
  7. Add in the lemon juice and pepper; add more water if needed to bring sauce to a medium consistency; also may add salt to taste.
  8. Drain pasta when it is done.
  9. Add pasta and sauce to a serving bowl; mix well.
  10. Sprinkle with parmesan cheese, wheat germ, and parsley.
  11. Serve right away.

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