Orecchiette with Mushrooms Artichokes
Elevate your weeknight pasta game with this indulgent recipe for Orecchiette with Mushrooms and Artichokes, a dish that’s equal parts comforting and elegant. Perfectly shaped orecchiette pasta cradles a rich, velvety cream sauce infused with the earthy depth of sautéed cremini mushrooms and the tender, tangy bite of artichoke hearts. A splash of dry white wine and freshly squeezed lemon juice add brightness, while Parmesan cheese and a touch of butter create a luscious, melt-in-your-mouth texture. With just 25 minutes of cooking time, this quick yet sophisticated meal is perfect for impressing guests or savoring a cozy dinner at home. Garnished with fresh parsley for a burst of color and flavor, this Italian-inspired dish pairs beautifully with crusty bread and a glass of crisp white wine.
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Recipe Information
Ingredients
- 12 ounces Orecchiette pasta
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 pieces Garlic cloves, minced
- 8 ounces Cremini mushrooms, sliced
- 12 ounces Artichoke hearts, quartered (canned or frozen)
- 1 cup Dry white wine
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 1 tablespoon Lemon juice, freshly squeezed
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Bring a large pot of salted water to a boil and cook orecchiette according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain and set aside.
While the pasta cooks, heat 2 tablespoons of olive oil and the butter in a large skillet over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Stir in the sliced cremini mushrooms and cook for 5-7 minutes until the mushrooms are tender and lightly golden.
Add the artichoke hearts to the skillet, stirring gently to combine. Cook for another 2-3 minutes.
Pour in the dry white wine and bring the mixture to a gentle simmer. Let it cook for about 2 minutes, allowing the alcohol to evaporate.
Reduce the heat to low and stir in the heavy cream. Simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
Add the grated Parmesan cheese, lemon juice, salt, and black pepper to the skillet. Stir until well combined.
Toss the cooked orecchiette into the skillet with the creamy mushroom and artichoke mixture. Stir to coat the pasta evenly, adding reserved pasta water in small amounts if the sauce is too thick.
Remove from heat and garnish with chopped fresh parsley and an extra sprinkle of Parmesan cheese, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
3383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.5 g | 228% | |
| Saturated Fat | 84.5 g | 422% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 4920 mg | 214% | |
| Total Carbohydrate | 312.0 g | 113% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 16.7 g | ||
| Protein | 94.9 g | 190% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1323 mg | 102% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2393 mg | 51% | |
*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.
