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Capellini with Artichokes in a Tomato Cream Sauce

Updated on November 13, 2012

A Recipe for Artichoke and Tomato Capellini

I am a vegetarian and I love Italian dishes. When I find a savory recipe that doesn't include Italian sausage or meatballs I feel like I have won the lottery. But really who misses the meat when you can have all that cream and cheese?? Muwahahaa!

This recipe for capellini pasta topped with artichokes, white cap mushrooms, and a tomato cream sauce was adapted from a family recipe that used breaded chicken and chicken stock (also had no mushrooms). My family loves the changes and just plain LOVES this dish. Just make this dish for a main course and add some garlic bread. If you want to save on calories forgo adding cheese at the end. Just don't skimp on the cream by using half and half or your sauce will curdle and be ruined... yuck!

Enjoy the subtle and delicious flavors of Italy in your home tonight! Don't forget to check out my recipe lens for Chicken Scallopini.

Photo Credit: Tiffany Washko

Cooking artichokes
Cooking artichokes

The Recipe: Capellini with Artichokes and Tomatoes


Ingredients List:

Capellini Pasta, Olive Oil, Butter, Heavy Cream, Onion, Garlic, Diced Tomatoes, Artichoke Hearts, Vegetable Stock, White Cap Mushrooms, Nutmeg, Parmesan or Romano Cheese, Parsley.

How to Make It:

Heat up 2 Tablespoons Olive Oil and 2 Tablespoons Butter. Add one half of a large sweet onion, chopped and 3 chopped cloves of garlic. Saute for 5 minutes and add 1 cup of sliced white cap mushrooms, saute another 5 minutes.

Take one can of artichoke hearts in water, drain, and cut the hearts in half. Saute them with the onions, garlic, and mushrooms for a couple minutes and then add 1 can of diced tomatoes. As they start to get soft add 1 cup heavy cream, 1/2 cup vegetable stock, and 1 teaspoon ground nutmeg. Mix well and let it cook on low to reduce the sauce and let it thicken.

Cook your Cappelini in a pot of boiling water for 3-4 minutes, al dente. Put the strained Capellini into a big bowl and lightly drizzle with oil and a generous handful of grated Parmesan cheese. Once the sauce is done pour it over the Capellini and mix well.

As you serve it in plates or bowls top with more Parmesan cheese and a sprinkling of fresh chopped parsley. Delicious!!

Play the soundtrack below and imagine you are in Italy...

The Finished Meal

Artichoke Hearts Give it Amazing Flavor!

Olive Oil!

Capellini Al Dente!

The Soundtrack...

Other Things You Might Need...

Tell me what you think!

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      blanckj 6 years ago

      Oh this looks delicious. Thanks for sharing.