Spaghetti with Mushrooms, Artichokes, and Cherry Tomatoes
Category: Pasta Dishes
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Spaghetti | 320g |
| Fresh Champignon Mushrooms | 400g |
| Cherry Tomatoes | 300g |
| Artichokes | 600g |
| Fresh Parsley | to taste |
| Garlic | 1 clove |
| Extra Virgin Olive Oil | 40g |
| Fine Salt | to taste |
| Black Pepper | to taste |
Instructions:
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Prepare the Mushrooms: Begin by cleaning the champignon mushrooms. Using a knife, cut off the tip of the stems. Then, with a clean, damp cloth, gently wipe the mushrooms to remove any dirt. Once clean, slice them thinly, set aside.
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Prepare the Artichokes: Trim the artichokes by cutting them in half and removing the fibrous choke from the center with the tip of a knife. To prevent browning, place the artichokes in a bowl of water with a squeeze of lemon juice if not using immediately. If you’re using them right away, slice the artichokes into thin strips to ensure quicker cooking.
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Cook the Artichokes: Heat a large pan over medium heat with a bit of olive oil. Add the sliced artichokes and sauté them for about 5 minutes until they start to sizzle and soften.
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Cook the Mushrooms: Add the sliced mushrooms to the pan with the artichokes and continue cooking for another 10 minutes, stirring occasionally.
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Prepare the Tomatoes: While the artichokes and mushrooms cook, halve the cherry tomatoes. Add the tomatoes to the pan once the mushrooms have softened, and let them simmer for a few minutes until they start to break down and release their juices.
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Cook the Spaghetti: Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti until al dente, following the package instructions. Remember to save some of the pasta water for later.
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Finish the Dish: While the pasta is cooking, chop the fresh parsley. Once the spaghetti is ready, drain it, reserving a cup of pasta water. Add the pasta directly into the pan with the mushroom, artichoke, and tomato sauce, and toss everything together. Pour in a bit of the reserved pasta water to help bind the sauce to the spaghetti.
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Season and Serve: Taste and season with salt and black pepper as desired. Stir in the chopped parsley for a burst of freshness. Serve immediately, and enjoy your delicious spaghetti with mushrooms, artichokes, and cherry tomatoes.
This vibrant and flavorful pasta dish makes for a perfect vegetarian meal, packed with earthy mushrooms, tender artichokes, and juicy cherry tomatoes. The combination of fresh parsley and a light olive oil dressing enhances the natural flavors, making every bite a delightful experience!
