Artichoke and Mushroom Pasta

Artichoke and Mushroom Pasta


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This pasta is made with fresh parsley, artichoke, and mushrooms. This is the best way to eat pasta and the artichokes add a whole new kind of flavor.

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Time needed

20 min preparation + 30 min cooking

Serving Size / Yield

4 servings


  • 2 Tablespoons of olive oil
  • 1/3 cup of mushrooms chopped
  • 1 cup dry Marsala wine
  • 1 box of pasta
  • ¼ cup of artichoke hearts, chopped and drained
  • 1/3 cup of parmesan
  • 1/2 cup Greek yogurt
  • 1/3 cup of parsley
  • Salt and pepper to taste
  • oregano and basil for seasoning

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In a large pot, add the pasta and a bit of salt and olive oil. Then boil the pasta until it becomes tender.
Add the onions, artichokes, mushrooms, salt, wine and olive oil to a large skillet and sauté until all of the liquid is gone.
When the pasta is cooked, add to the sautéed vegetable skillet. Add the Greek yogurt and mix together until well combined.
Add the pepper, parsley and Parmesan throughout the pasta, and then serve!

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