Busy weeknight? Throwing together a batch of Easy Artichoke Mushroom Pasta doesn’t take much more time or effort than opening a jar of pasta sauce, yet gives your meal so much more hearty vegetarian flavor & substance!
Hey, wanna see what I made today for Meatless Monday? Check this out: Easy Artichoke Mushroom Pasta takes just 35 minutes to throw together, but you get a whole lot more flavor in this artichoke mushroom tomato pasta sauce than you would by just opening a pre-made jar and calling it a day. Plus, the meaty, filling mushrooms and tangy artichokes help you feel as if you’re getting a more complete meal out of your pasta dinner.
I used farfalle today because that’s what I had on hand, but substitute in any shaped pasta you prefer. Today’s vegetarian pasta recipe goes really nicely with garlic bread, and it’s also so easy to add a simple side salad. Use the marinade from that same jar of artichokes to throw together a quick five ingredient homemade salad dressing.
Looking for more vegetarian recipe ideas? Take a few minutes to browse through the Meatless Monday category for additional dinner options — or, check out fifteen favorite meatless meals to jump start your vegetarian cooking.
Easy Artichoke Mushroom Pasta
Ingredients
12 oz shaped pasta of choice
1 Tbsp olive oil
1 Tbsp butter
8 oz mushrooms, sliced
1/2 of a medium yellow onion, diced
2 tsp minced garlic (about 4 small cloves)
28 oz can of crushed tomatoes
12 oz jar marinated artichoke hearts, chopped
6 oz can tomato paste
1/2 cup chicken broth
2 tsp basil
1 tsp oregano
1/4 tsp crushed red pepper
Sea salt, to taste
Directions
Cook pasta al dente in salted water according to package directions and drain.
Meanwhile, cut up the onion, mushrooms, & garlic (if not using pre-minced).
Heat the olive oil & butter in a large skillet over medium heat until the butter is melted. Saute your onion and mushrooms for seven minutes over medium heat, stirring occasionally, until mushrooms start to brown and soften.
While the mushrooms and onions are sauteing, drain and chop the artichokes. (See Note)
Stir in the garlic and saute briefly, then stir in the crushed tomatoes, artichokes, tomato paste, chicken broth, basil, oregano, sea salt, and crushed red pepper.
Reduce heat to medium-low and simmer the sauce for about 20 minutes to allow it to thicken a bit and the flavors to combine. Taste, and add a little more salt if necessary.
Add the cooked pasta to the skillet with the sauce.
Stir gently until everything is nicely combined, then enjoy!
Recommended: Serve your mushroom artichoke pasta topped with shredded Parmesan.
Note: Use the same strainer you’re going to use for the pasta to drain the artichokes, but be sure to place it over a bowl and reserve the artichoke marinade to make this awesomely easy salad dressing.
Tangy, hearty, and delicious
Easy artichoke mushroom pasta is a keeper: You get the umami heartiness of the mushrooms, the tangy zip of the artichokes, and the comfort of a simple homemade tomato pasta sauce, all rolled into one easy weeknight dinner recipe. You don’t need meat for filling flavor, and sometimes it just takes a couple of little extras to elevate an entire meal. Hope you enjoy this Meatless Monday dinner option as much as I did!
Easy Artichoke Mushroom Pasta, printable recipe
Easy Artichoke Mushroom Pasta
Ingredients
- 12 oz shaped pasta of choice
- 1 Tbsp olive oil
- 1 Tbsp butter
- 8 oz mushrooms sliced
- 1/2 of a medium yellow onion diced
- 2 tsp minced garlic about 4 small cloves
- 28 oz can of crushed tomatoes
- 12 oz jar marinated artichoke hearts chopped
- 6 oz can tomato paste
- 1/2 cup chicken broth
- 2 tsp basil
- 1 tsp oregano
- 1/4 tsp crushed red pepper
- Sea salt to taste
Instructions
- Cook pasta al dente in salted water according to package directions and drain.
- Meanwhile, cut up the onion, mushrooms, & garlic (if not using pre-minced).
- Heat the olive oil & butter in a large skillet over medium heat until the butter is melted. Saute your onion and mushrooms for seven minutes over medium heat, stirring occasionally, until mushrooms start to brown and soften.
- While the mushrooms and onions are sauteing, drain and chop the artichokes. (See Note)
- Stir in the garlic and saute briefly, then stir in the crushed tomatoes, artichokes, tomato paste, chicken broth, basil, oregano, sea salt, and crushed red pepper.
- Reduce heat to medium-low and simmer the sauce for about 20 minutes to allow it to thicken a bit and the flavors to combine. Taste, and add a little more salt if necessary.
- Add the cooked pasta to the skillet with the sauce.
- Stir gently until everything is nicely combined, then enjoy!
- Recommended: Serve your mushroom artichoke pasta topped with shredded Parmesan.
Notes
Recipes in the real world
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