Pasta with mushrooms and artichokes: the recipe for a simple and tasty starter

The mushroom and artichoke pasta it’s a first Tasty and simple vegetarian, perfect for any family lunch or dinner. Simply sauté the mushrooms and artichokes in a pan with a sauce of extra virgin olive oil and garlic, pour in your favorite pasta, boiled then drained al dente, then toss everything over high heat for a few minutes. The end result is a fragrant and delicious dish that will captivate your guests.

For the preparation, we used some Mushrooms of Paris, but you can opt for porcini mushrooms, if you like more intense flavors, or the variety you prefer; for more practicality, you can choose a frozen mixture or dried porcini mushrooms, to soak in warm water for about twenty minutes.

You can add a few cherry tomatoes, to give the dish a sweet and sour note, or enrich the dish with a few sausagebacon or prawns, sauté in a separate pan with a drizzle of oil then add to the rest of the ingredients.

During the creaming phase, to make the dish creamy and enveloping, you can add a few cream cheese, like robiola, scamorza cheese for a stringy touch or a pinch of grated pecorino. As an alternative to tagliatelle, you can use spaghetti or a form of short pasta, such as penne rigate or farfalle.

Find out how to make pasta with mushrooms and artichokes by following the step-by-step procedure and tips.

How to make pasta with mushrooms and artichokes

Remove the top tips and outermost leaves from the artichokes, until you reach the heart with the most tender leaves. Also remove the stems 1.

Gradually collect the artichokes in a bowl of acidulated water, so that they do not blacken 2.

Clean and cut the mushrooms into strips 3.

Pour a spoonful of oil in a frying pan, add the garlic 4 and slightly brown.

Add the artichokes cut into quarters and cook for 3-4 minutes, adding a drop of water if necessary 5.

Also add the mushrooms 6 and explode over high heat.

Pour about half a glass of white wine 7 and make it fade. Salt and cook (it will take about 5 minutes).

Boil the tagliatelle in lightly salted water and drain al dente 8.

Pour them into the pan with the vinaigrette 9 and blow for a few minutes; if necessary, add a little pasta cooking water.

Flavor with chopped parsley ten and mix well.

Divide the pasta into individual plates, sprinkle with grated parmesan and serve immediately 11.

storage

It is advisable to prepare the pasta with mushrooms and artichokes and enjoy it hot at the time. If any seasoning remains, you can use it to enrich an omelet, chickpea porridge or savory pie.