Artichoke and sun-dried tomato pasta

    Artichoke and sun-dried tomato pasta

    1save
    40min


    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!

    Ingredients
    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

    Method
    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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