Artichoke and sun-dried tomato pasta

Artichoke and sun-dried tomato pasta


225 people made this

About this recipe: A lovely vegetarian pasta dish that is perfect for Meat Free Mondays. You can also add cooked chicken breast or prawns for a heartier meal, though this dish is really flavourful as is!


Serves: 4 

  • 250g fresh fettuccine
  • 4 tablespoons butter
  • 3 cloves garlic, crushed
  • 250g sliced mushrooms
  • 1 onion, chopped
  • 1 (280g) jar marinated artichoke hearts
  • 1/2 (280g) jar sun-dried tomatoes, packed in oil
  • 50g sliced black olives
  • 1 teaspoon black pepper
  • 2 tablespoons lemon juice
  • 225ml dry white wine
  • 1 ripe tomato, chopped
  • 100g grated Parmesan cheese

Prep:30min  ›  Cook:10min  ›  Ready in:40min 

  1. Cook pasta in boiling water until al dente. Drain.
  2. Melt butter over medium heat in a large saucepan. Saute onions, mushrooms and garlic until tender. Stir in sun-dried tomatoes, olives, artichoke hearts, wine and lemon juice. Bring to the boil; cook until liquid is reduced by a third, about 4 minutes.
  3. Toss pasta with sauce. Top with chopped tomato and cheese, add pepper to taste, and serve.

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