Artichoke and sun-dried tomato pasta

    40 min

    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!

    226 people made this

    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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    Reviews in English (166)


    Awsome. There are so many wonderful flavors in this dish. Just one note. Be sure to rinse the sundried tomatoes. I didn't and the recipe was a little more oily than I wanted.  -  03 Apr 2004  (Review from Allrecipes US | Canada)


    This was very good. I am not a fan of mushrooms or olives so I left those out. I used sun dried tomatoes from a bag, rather than oil packed.. so much cheaper. All you have to do is pour boiling water over them.. let sit for 10 minutes and you have perfectly pliable tomatoes. This was a nice change from the standard red sauce. The second day I had this, I added some grilled chicken breast.. even better.  -  18 Nov 2002  (Review from Allrecipes US | Canada)


    This was good with very strong flavors. Will make again and next time add some shrimp. I did find directions a little unclear. I didn't know whether or not to add the marinade from the artichokes and the oil from the tomatoes. I added about half of the marinade from artichokes and thought it was a little overpowering to the dish.  -  09 Mar 2003  (Review from Allrecipes US | Canada)