When I saw it, I immediately thought that this recipe posted on the blog Smitten Kitchen looked amazingly delicious. When I told Jim that we would be having a dinner with no meat, he wasn’t as thrilled. I am happy to say that we were both pleasantly surprised when he enjoyed it as much as I did, and told me not to change a thing.
- 3 Tbsp Olive Oil
- 1 Small Onion, finely chopped
- 1 Clove Garlic, minced
- 1 lb Mushrooms, trimmed, cleaned & chopped into small bits, I recommend creminis and/or portabellas
- 1 tsp Kosher Salt, plus 1 tsp for pasta water
- 1 cup Dry Marsala Wine
- 1 lb Short or Decorative Pasta, I used Campanelle “Little Bells”
- ½ lb Frozen Artichoke Hearts, thawed and roughly chopped
- ¾ cup Parmesan, grated
- ¾ cup Cream
- ½ cup Fresh Flat-Leaf Parsley, chopped
- 1 tsp Black Pepper, freshly ground
- Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for one minute. Add the mushrooms, garlic, and one teaspoon of the salt.
- Sauté, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 5 to 10 minutes.
- Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.
- Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
- Drain pasta and add it into the mushrooms, Marsala and onions.
- Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes.
- Stir in the parsley and pepper, and adjust seasonings to taste. Transfer to a serving bowl and serve.