ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Main Dish & Side Dish Recipes

Amazing Recipe for Artichoke Portobello Pasta

Updated on February 10, 2015
Marcy Goodfleisch profile image

Marcy writes about cooking, hobbies, and many other topics. She has published hundreds of articles online and in newspapers and magazines.

Tasty Pasta With Artichokes and Mushrooms

Easy and delicious recipe with artichokes and pasta.  A perfect side dish, or main entrée.
Easy and delicious recipe with artichokes and pasta. A perfect side dish, or main entrée.

Five-Star Recipe!

5 stars for Artichoke Portobello Pasta

Delicious | Flexible Pasta Side Dish or Entrée

This is one of my favorite recipes - it never fails to impress people, yet it is amazingly easy to make. You can serve it as a main dish; just add a salad of baby greens and it's a complete meal. It also makes a tasty and filling side dish with grilled salmon or chicken.

When I shared this recipe with a coworker (who is a great chef), he tried it and was thrilled at the many ways it can be varied by adding vegetables or other tastes to the mix. If you want a lighter-looking sauce, use button mushrooms rather than portobello, or just leave the mushrooms out altogether. It's still delicious.

As simple as this is to make, it creates an elegant (and romantic) meal! Light some candles, put on some soft music, and you'll think you're in a fine Italian restaurant.

Enjoy!

Ingredients for Pasta with Artichokes and Mushrooms

1 pkg linguini – cooked as the package directs

1/3 cup finely chopped onion

2 cloves garlic, finely chopped

2-3 green onions, finely sliced (including some of the green part)

2-3 Tbsps butter (or more, if needed)

2-3 Tbsps flour (or more)

1 can chicken broth

Zest and juice from 1 large lemon

1 large Portobello mushroom (cut into chunks)

I can quartered artichoke hearts (save the juice)

1 teaspoon capers

Salt & pepper to taste

Freshly grated parmesan (optional)

Easy Recipe for Quick Meal

Boil the water for linguini (add some salt and a bit of olive oil to the water if you wish). Meanwhile, chop the onions and garlic.

Grate the zest from the lemon and squeeze all the juice; set aside. While linguini is cooking, sauté the garlic and both types of onions in butter until barely transparent. Add the flour, stirring quickly to make a roux.

As soon as the roux forms, add the entire can of chicken broth, the lemon zest, and lemon juice. As mixture starts to bubble, add Portobello chunks, artichokes and capers. Simmer long enough for flavors to mix and for all ingredients to be warmed through. If needed, use the juice from the artichoke hearts to add liquid or thin the mixture. If desired, sprinkle with fresh parmesan before serving.

Note: I usually add more lemon than it calls for, because I love the taste.

Makes two very generous main-dish servings, or four savory side portions.

Add spinach or tomatoes for a colorful variation, or substitute a different pasta to vary the texture

Variations on Recipe for Artichoke Pasta

As mentioned above, this recipe may be adapted to suit your menu plans or personal taste. Change the type of mushroom, leave the mushrooms out completely, add fresh asparagus or green beans, serve alone or with favorite entrée, or vary the type of pasta.

For extra color, toss some fresh spinach into the cooked pasta before you serve it, and garnish the dish with sliced cherry tomatoes.

The recipe also easily converts to a vegetarian version by substituting vegetable stock for chicken broth. Portobellos add a rich flavor and dark color to the sauce; it will be lighter and more delicate if you substitute button mushrooms or leave them out altogether.

Comments

Submit a Comment

  • GetitScene profile image

    Dale Anderson 3 years ago from The High Seas

    sounds lovely.

  • Marcy Goodfleisch profile image
    Author

    Marcy Goodfleisch 4 years ago from Planet Earth

    Hi, Chocokide! Yum!!! I am glad you gave the recipe a try - it's such a great go-to and tasty dish! Yes, veggie stock works great in it. If you have lemons on hand sometime, you'll like the additional flavor they add. Thanks for reading and commenting!

  • profile image

    Chocokide 4 years ago

    This was delicious. I left out the capers and lemon (as I had none on hand) and used veggie stock. Delicious - thanks for the recipe.

  • Marcy Goodfleisch profile image
    Author

    Marcy Goodfleisch 5 years ago from Planet Earth

    Thanks, Carol - I've checked out your recipes, and I'm eager to try those as well! Welcome to HubPages! Thanks for reading and commenting!

  • carol7777 profile image

    carol stanley 5 years ago from Arizona

    This caught my eye with all the wonderful ingredients. Thanks for sharing this with us. The photo has made me really hungry.

  • Marcy Goodfleisch profile image
    Author

    Marcy Goodfleisch 5 years ago from Planet Earth

    What a great idea, PDX - I love cooking with jalapenos! I'm glad you are enjoying the recipe so much, and I really appreciate the tip for adding a new flavor to it! Thanks!

  • PDXKaraokeGuy profile image

    Justin W Price 5 years ago from Juneau, Alaska

    Marcy, I made it again with a 1/4 of a diced jalapeno. It brought out the flavor even more.

  • Marcy Goodfleisch profile image
    Author

    Marcy Goodfleisch 5 years ago from Planet Earth

    Hi, Victoria Lynn - I do hope you try this recipe! It's not creamy at all - the sauce is very light and delicious. Once you learn the basic sauce (try it without the mushrooms, first), you will find a ton of ways to vary it. Thanks for reading and commenting!

  • Victoria Lynn profile image

    Victoria Lynn 5 years ago from Arkansas, USA

    Marcy, I clicked over to this link from your latest How to Make a Good Recipe hub. This looks delicious! I love mushrooms and creamy pasta. I bet the spinach is good in it, too. Definitely bookmarking! Many votes!

  • Marcy Goodfleisch profile image
    Author

    Marcy Goodfleisch 5 years ago from Planet Earth

    Oh, I'm so glad to hear that, PDX! I'll bet using lime instead of lemon gave it a great flavor, and I plan to try the rice noodles, too. Thanks for letting us know how you liked the recipe!

  • PDXKaraokeGuy profile image

    Justin W Price 5 years ago from Juneau, Alaska

    marcy i made it and it was fantastic. I didn't use many green onions (forgot to buy them) used rice noodles, no capers and lime instead of lemon. It was great. Thanks for sharing this. I shared it!

  • Marcy Goodfleisch profile image
    Author

    Marcy Goodfleisch 5 years ago from Planet Earth

    Let me know how the rice noodles work - I need to try that version! If they're considerably lighter than linguini, the version without portobello might work best. I'll be interested in hearing how you like it. Thanks for the comments, PDX!

  • PDXKaraokeGuy profile image

    Justin W Price 5 years ago from Juneau, Alaska

    marcy, this is on my menu for wednesday... though we're going to use rice noodles and veggie broth :-)

  • Marcy Goodfleisch profile image
    Author

    Marcy Goodfleisch 5 years ago from Planet Earth

    Good idea - time to go get some fresh lemons! :-)

  • rlaha profile image

    rlaha 5 years ago from Spartanburg, SC

    Hi Marcy. I think you should make the pasta then :). After all, it is your recipe, and it is so wonderful!

  • Marcy Goodfleisch profile image
    Author

    Marcy Goodfleisch 5 years ago from Planet Earth

    So glad to hear it, riaha - you're making me hungry for it! I think my favorite. Is the lighter version, actually.

  • PDXKaraokeGuy profile image

    Justin W Price 5 years ago from Juneau, Alaska

    thanks Marcy... me too

  • rlaha profile image

    rlaha 5 years ago from Spartanburg, SC

    I did it with the smaller mushrooms because the portabellos didn't look very fresh. It still turned out wonderful! :)

  • Marcy Goodfleisch profile image
    Author

    Marcy Goodfleisch 5 years ago from Planet Earth

    Oh, Yum! Thank you for sharing the feedback! Did you do it with or without portobellos? Both are good, but the flavor it entirely different. I'm so glad you liked it, riaha!

  • rlaha profile image

    rlaha 5 years ago from Spartanburg, SC

    Hi Marcy. I just wanted to tell you that I tried your recipe last evening. Oh wow! It was so delicious! My husband and I couldn't stop eating it ! We don't have any leftovers. That is how well it turned out! Thanks again!

  • Marcy Goodfleisch profile image
    Author

    Marcy Goodfleisch 5 years ago from Planet Earth

    Oh, do let me know how you like it, alocsin! Hope it becomes a favorite. My regards to the family cook!

  • alocsin profile image

    alocsin 5 years ago from Orange County, CA

    This does sound yummy. Giving the recipe to the family cook, which isn't me. Voting this Up and Useful.

  • Marcy Goodfleisch profile image
    Author

    Marcy Goodfleisch 5 years ago from Planet Earth

    Thanks, PDX - I hope you like it!

  • PDXKaraokeGuy profile image

    Justin W Price 5 years ago from Juneau, Alaska

    alright, marcy. I'm going to have to try this...

  • Marcy Goodfleisch profile image
    Author

    Marcy Goodfleisch 5 years ago from Planet Earth

    Oh, I do hope you try it soon! It's one of my favorites - let me know how you like it? Thanks for stopping by and commenting!

  • pmccray profile image

    pmccray 5 years ago from Utah

    This looks so delicious and no brain damage to prepare. Voted up, marked useful, interesting, awesome and book marked.

  • Marcy Goodfleisch profile image
    Author

    Marcy Goodfleisch 5 years ago from Planet Earth

    Hope you enjoy it, Tammy! Try it both ways - with and without portobellos. They're totally different in taste!

  • tammyswallow profile image

    Tammy 5 years ago from North Carolina

    I love all of these things. This sounds appetizing. I am going to bookmark so I can make it. Thanks for sharing!

  • Marcy Goodfleisch profile image
    Author

    Marcy Goodfleisch 5 years ago from Planet Earth

    I look forward to hearing how you like it, riaha! I'd try the non-mushroom version first (except for maybe some small, lighter ones), so you can see how the basic taste is before adding heavier ingredients.

  • rlaha profile image

    rlaha 5 years ago from Spartanburg, SC

    Hi Marcy. I will have to try it on the weekends as the week does not let me do anything but work. I really am looking forward to making this :).

  • Marcy Goodfleisch profile image
    Author

    Marcy Goodfleisch 5 years ago from Planet Earth

    Thanks, rjsadowski! I agree - Italian is not always about tomato sauce! One of my favorite pizzas is an artichoke alfredo version we can get locally. It has about a million calories per slice, but it's delicious. No red sauce at all.

  • rjsadowski profile image

    rjsadowski 5 years ago

    An interesting recipe. Americans need to realize that you don't always need tomato sauce for pasta.

  • Marcy Goodfleisch profile image
    Author

    Marcy Goodfleisch 5 years ago from Planet Earth

    There's definitely a distinct difference if you leave them in or take them out. I actually prefer the gentle flavor of the recipe without them, but I wanted to include them as an option for those who love portobellos. Hope you enjoy the recipe!

  • Claudia Tello profile image

    Claudia Tello 5 years ago from Mexico

    I might try this recipe just with the artichokes, leaving the mushrooms out all together, to really delight in the delicate soft taste of artichokes, yummy!…

  • Marcy Goodfleisch profile image
    Author

    Marcy Goodfleisch 5 years ago from Planet Earth

    Hi, riaha - thank you for reading and commenting! I hope you get a change to try it; please let us know how it turns out. It is so easy to make, and I can't believe how impressed everyone is when I serve it!

  • rlaha profile image

    rlaha 5 years ago from Spartanburg, SC

    This recipe sounds really yummy and easy to make too! Thank you so much for sharing! I will definitely have to try it soon!