Mushroom & Artichoke Pasta Recipe

28 Oct

Last night I made a really good pasta dish on a whim that I wanted to share with you. It didn’t take much time (probably about 30 minutes from start to finish) and it was a perfect accompaniment to the cold weather outside (SNOW up here) and the burning wood stove inside.


  • Extra Virgin Olive Oil (EVOO)
  • 1 onion
  • 6 large cloves of garlic (or more depending on your taste buds)
  • 1 package of sliced baby bella mushrooms
  • 2 cans of quartered artichokes (make sure they are in water, not oil) – drain these
  • 1 28 oz can of diced tomatoes
  • Fresh spinach – about 8 oz
  • [OPTIONAL, but highly recommended] About 1/4 cup of good red wine (I used a delicious Valpolicella) – I would recommend something robust and hearty
  • About 1.5 tbsp of tomato paste
  • 1 package of spaghetti
  • Pinch of sugar
  • Kosher salt
  • Freshly ground pepper
  • 1 tbsp unsalted butter
  • [OPTIONAL] Mozzarella cheese and/or Parmesan cheese


  1. Pour yourself a glass of the wine (I can’t cook a pasta dish without this very important first step)
  2. Preheat the oven to 450 degrees and place the rack at the very top
  3. At this point I typically start to bring my big pot of water (with a lot of salt – think sea water here) to a boil – once it reaches a boil, if you are not ready to add your pasta, just lower the heat until you’re ready to bring it back up to a boil and add the pasta. I do this so that when I’m about 10 minutes from being done with my sauce, I can quickly turn the heat to high to get my water boiling again and add the pasta so that it’s done cooking by the time I’m ready to serve – a little trick my Mom always uses. I know this isn’t great for energy-saving, but I’m usually really conscious so every once in a while isn’t so bad 🙂
  4. Strain the tomatoes, but make sure to keep the juice and set aside
  5. Spread the tomatoes out on a cookie sheet lined with foil and sprayed with cooking spray and then drizzle a healthy dose of EVOO over top and then sprinkle with salt and pepper – make sure you have enough EVOO to completely cover the tomatoes
  6. Place the tomatoes in the oven and roast for about 15 minutes or until the top has charred a little
  7. In the meantime, heat the EVOO over medium heat and once it is heated, add the onion and a sprinkle of salt and saute until the onions start to sweat – probably about 5 minutes
  8. Add the garlic and saute for one more minute
  9. Add the mushrooms and one more pinch of salt and saute until the mushrooms start to release their juices (this should only take a few minutes)
  10. Add the artichokes and toss around for a minute or two – by this time the tomatoes should be ready…
  11. Add the tomatoes, reserved tomato juice, wine, pinch of sugar and tomato paste
  12. Bring this to a boil and then lower heat to a simmer so that the juices may reduce
  13. At this point, your water should be boiling for the pasta and you should add your spaghetti to the water, as well as a little EVOO – while the spaghetti cooks, your sauce should be thickening up nicely and you may add the spinach and mix around until the spinach is wilted (I would wait until your pasta has about 5 minutes left)
  14. Once your pasta is ready, strain and then put it back into the pot and back on the burner. Add the butter and mix around so that the pasta is coated – this will allow the sauce to stick to your pasta

To Serve

  • So, a lot of times, I’ll add the pasta to the sauce, but since I cooked the entire package of pasta last night, I decided not to because I didn’t think there would be enough sauce. Therefore, I put the pasta in the bottom of the bowl, I then sprinkled with a little Parmesan cheese, then topped that with a couple of ladles of sauce and then topped that with a few little chunks of mozzarella cheese (I just rip it right off the hunk of mozz)
  • Pour yourself another glass of wine – you should need a refill by now – and ENJOY your meal because life is good!

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