Shiitake Artichoke Spaghetti

    Shiitake Artichoke Spaghetti


    25 people made this

    About this recipe: Spaghetti is tossed with white wine, shiitake mushrooms, marinated artichokes and capers. Serve for lunch or a light dinner with a hunk of crusty bread, slathered in butter.

    Serves: 8 

    • 450g spaghetti
    • 4 tablespoons extra virgin olive oil
    • 2 cloves garlic, finely chopped
    • 2 shallots, finely chopped
    • 450g fresh shiitake mushrooms, thinly sliced
    • 1/2 teaspoon dried thyme
    • 125ml white wine
    • 2 1/3 (290g) jars marinated artichoke hearts, drained and chopped
    • 4 tablespoons capers

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Bring a large saucepan of lightly salted water to the boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
    2. Heat oil in a large heavy frying pan over low heat; sweat garlic and shallots until they start to become aromatic. Increase heat to medium and add mushrooms and thyme; saute until mushrooms begin to soften, about 3 minutes. Deglaze pan with wine and simmer 2 minutes. Stir in artichokes and capers and simmer 2 to 3 minutes more.
    3. Pour mushroom mixture over pasta and serve.

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