Thimbles with Mushrooms and Artichokes
Elevate your weeknight dinner routine with the irresistible fusion of creamy textures and earthy flavors in "Thimbles with Mushrooms and Artichokes." This recipe pairs tender, thimble-shaped pasta with a velvety Parmesan cream sauce enriched by the umami of sautéed baby bella mushrooms and the tangy brightness of marinated artichoke hearts. Enhanced with hints of garlic, fresh parsley, and optional lemon zest, this dish strikes the perfect balance between decadence and freshness. Ready in just 35 minutes, including prep and cook time, this quick and satisfying vegetarian pasta meal is ideal for busy evenings or elegant entertaining. Serve it piping hot and garnish with extra Parmesan for a comforting yet sophisticated finish. Keywords: thimble-shaped pasta, mushroom artichoke pasta, creamy Parmesan sauce, vegetarian weeknight dinner.
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Recipe Information
Ingredients
- 300 grams thimble-shaped pasta (ditalini or similar)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 250 grams baby bella mushrooms (sliced)
- 3 cloves garlic cloves (minced)
- 200 grams marinated artichoke hearts (drained and quartered)
- 200 milliliters heavy cream
- 50 grams grated Parmesan cheese
- 2 tablespoons fresh parsley (chopped)
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 teaspoon lemon zest (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the thimble-shaped pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the marinated artichoke hearts to the skillet and sauté for 2-3 minutes until warmed through.
Reduce the heat to low and stir in the heavy cream. Simmer gently for 3-4 minutes until the sauce begins to thicken slightly.
Add the grated Parmesan cheese, salt, and black pepper. Stir until the cheese melts into the sauce, creating a smooth and creamy texture.
Carefully fold the cooked pasta into the skillet, tossing to coat it evenly with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Remove the skillet from the heat and sprinkle the dish with chopped parsley and optional lemon zest for a bright finish.
Serve immediately, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
2617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.1 g | 190% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 2879 mg | 125% | |
| Total Carbohydrate | 254.0 g | 92% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 13.3 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 746 mg | 57% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1951 mg | 42% | |
*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.
