Monday, June 4, 2012

Mushroom Artichoke Pasta

Here is another meatless Monday dish that is great for lunch or dinner.  This pasta dish is creamy and delicious with a nice tang due to the artichoke hearts, lemon flavor, and sour cream.  What is so versatile about this dish is that if you want less tang, you can omit the lemon and/or artichokes, and it would probably still be good.  You could also substitute asparagus for the artichokes too.  I might even add a little half and half or heavy cream instead of sour cream if you don't have one or the other.  I also somewhat cheated on the meatless part because I used chicken stock since I didn't have any vegetable stock on hand.  Oops! 

Mushroom Artichoke Pasta


2 tablespoons butter
½ onion, diced
8 ounces sliced mushrooms
2 garlic cloves, minced
½ cup artichoke hearts, chopped
½ pound pasta (I used campanelle pasta, which is shaped like a small bell or flower.)
½ to ¾ cup chicken stock or vegetable stock
2 teaspoons freshly grated lemon zest
2 tablespoons fresh lemon juice
¼ to ½ cup parmesan cheese, grated
½ cup sour cream
salt and pepper to taste


In a large pot, bring lightly salted water to a boil for pasta. Cook pasta, stirring occasionally, until just tender, 10 minutes or according to package directions.  Drain.

In large pan over medium-low heat, add 2 tablespoons butter. 

Add onions and garlic; cook until lightly browned for about 5 minutes.   

Add mushrooms and cook until tender and lightly browned for about 5 minutes. 

Add in artichokes.  Stir in chicken stock, lemon juice, and lemon zest.  Season with salt and pepper.  Stir in sour cream.   

Add in cooked pasta and parmesan cheese.  Toss to coat pasta well.  

Serve immediately.  Garnish with additional grated parmesean cheese if desired.  Enjoy!