Bow Tie Pasta with Artichokes and Mushrooms
Transport your taste buds to Mediterranean-inspired bliss with this Bow Tie Pasta with Artichokes and Mushrooms recipe—a quick and flavorful meal perfect for busy weeknights or an elegant dinner. This dish combines al dente bow tie pasta with tender baby bella mushrooms and tangy marinated artichoke hearts, all sautéed in a fragrant garlic and olive oil base. A touch of red pepper flakes adds subtle heat, while a splash of vegetable broth creates a light, savory sauce that’s perfect for coating every bite. Finished with fresh parsley and optional Parmesan cheese, this recipe is a versatile vegetarian delight that’s ready in just 30 minutes. Whether you’re looking for a wholesome pasta dish or craving a comforting yet light entrée, this recipe promises a balance of bold flavors and simple preparation.
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Recipe Information
Ingredients
- 12 oz Bow tie pasta (farfalle)
- 3 tbsp Olive oil
- 3 Garlic cloves, minced
- 8 oz Baby bella mushrooms, sliced
- 14 oz Marinated artichoke hearts, drained and quartered
- 0.5 tsp Red pepper flakes
- 0.5 cup Vegetable broth
- 0.25 cup Fresh parsley, chopped
- 0.5 cup Freshly grated Parmesan cheese (optional)
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the bow tie pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
Stir in the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender.
Add the drained and quartered artichoke hearts to the skillet, along with the red pepper flakes. Toss gently to combine.
Pour the vegetable broth into the skillet and stir. Let the mixture simmer for 3-4 minutes, allowing the flavors to meld together.
Add the cooked pasta to the skillet, tossing gently to coat it in the sauce. If the mixture seems dry, add the reserved pasta water a tablespoon at a time until the desired consistency is reached.
Season with salt and black pepper to taste. Remove from heat.
Sprinkle the chopped parsley and optional grated Parmesan cheese over the pasta before serving.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.8 g | 128% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 5828 mg | 253% | |
| Total Carbohydrate | 306.2 g | 111% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 18.7 g | ||
| Protein | 103.9 g | 208% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 1707 mg | 131% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2524 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
