The Pioneer Woman Tasty Kitchen
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Mushroom & Artichoke Pasta

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Light, yet hardy, mushroom and artichoke lovers rejoice! Adapted from a recipe by Giada De Laurentiis.

Ingredients

  • 1 whole Small Onion
  • 1 pound White Button Mushrooms
  • 1 box (16 Oz. Box) Pasta
  • 1-½ cup Chicken Broth
  • ½ cups Cream
  • 1 can (14 Oz. Can) Artichoke Hearts
  • ¾ cups Grated Parmesan Or Italian Blend Cheese
  • Olive Oil, For Cooking

Preparation

Place your pot of pasta water on the stove to bring to a boil.

Chop your onion finely. Wash and halve your mushrooms.

Heat about 4 tablespoons of olive oil (just eyeball it!) in a pan. Add your onions and cook for a minute, then add your mushrooms and salt and cook to absorb most of oil in pan, approximately 8-10 minutes.

Meanwhile, get your pasta cooked in your boiling water. Use the pasta of your choice!

When mushrooms are done, add your chicken broth to the pan and allow to reduce down at least by half. Keep the pan on medium/medium-high heat. This takes about 10-15 minutes.

Once broth is reduced, add your cooked noodles, cream and artichoke hearts. Turn heat to low, stir to mix thoroughly and allow all ingredients to heat through. Add your cheese and give it a few more stirs, serve and enjoy!

One Comment

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kitchenlovenest on 4.29.2011

Mmm! I am both a mushroom lover and an artichoke lover, so this sounds delicious!

2 Reviews

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Paola on 9.23.2011

I prepared this recipe this week for the first time, and it’s great, very tasty, the husband loved it and so easy to make!!! I like it so much that I was looking forward to my lunch break next day to eat the leftovers… LOL!

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Stacy Makes Cents on 3.3.2011

Absolutely delicious! I could have licked the bowl…oh wait, I did. LOL

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