Spaghetti with mushrooms, artichokes, and cherry tomatoes
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 444
- Carbohydrates g 70.9
- of which sugars g 6.5
- Protein g 14.9
- Fats g 11.2
- of which saturated fat g 1.7
- Fiber g 8.5
- Sodium mg 418
- Difficulty: Average
- Prep time: 20 min
- Cook time: 30 min
- Serving: 4
- Cost: Average
PRESENTATION
Spaghetti with mushrooms, artichokes, and cherry tomatoes is, honestly, such a fantastic Italian dish. And it can turn a plain pasta night into something really special. The blend of earthy mushrooms, slightly bitter artichokes, and sweet cherry tomatoes? So good. They bring a burst of fresh flavor and vibrant color. Italians, you know, love using seasonal ingredients, and this dish nails it. With this spaghetti with mushrooms recipe, you get a sauce that's light yet so flavorful, coating each noodle perfectly—rich but not heavy. It's the kind of meal you'd find in Italian homes, not just fancy restaurants—just fresh veggies and pasta making something super satisfying. The balance of flavors is what makes this artichoke spaghetti recipe such a hit across Italy, from north to south. Really, it is.
When you want something easy but still special, this cherry tomato pasta fits the bill. Perfectly. It is great for anyone who loves a good vegetarian spaghetti recipe or wants a quick dinner that feels like a treat. The artichokes offer a tender bite, while the mushrooms add a deep, earthy note. And the cherry tomatoes? They burst with juicy sweetness as they cook. Everything blends to create a sauce that's just right—moist and flavorful. You get a taste of Italian home cooking every time, and it’s amazing how a few simple things can taste so, so good together.
Some folks might add Parmesan or a drizzle of olive oil, but truthfully, this meatless pasta dish stands strong on its own. It's no wonder that people looking for a healthy spaghetti recipe or a classic Mediterranean pasta keep coming back. Serve it hot, let the aroma fill the room, and it's clear why this easy pasta dinner is a staple on Italian menus and family tables. It really captures the essence of Italian cooking, focusing on freshness and simplicity. Everyone can enjoy that, for sure.
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- INGREDIENTS
- Spaghetti 11.3 oz (320 g)
- Champignon mushrooms 0.9 lb (400 g)
- Cherry tomatoes 2 ½ cups (300 g)
- Artichokes 1.33 lbs (600 g)
- Parsley to taste
- Garlic 1 clove
- Extra virgin olive oil 3 tbsp (40 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Spaghetti with mushrooms, artichokes, and cherry tomatoes
To prepare the spaghetti with mushrooms, artichokes, and cherry tomatoes, start by cleaning the champignon mushrooms. With a knife, remove the tip of the stem 1, then with a clean, damp cloth, gently wipe the entire mushroom to remove the soil covering it 2. Finally, proceed to slicing, obtaining thin slices 3.
For the How to clean artichokes, start by removing the top part where the pointed leaves are, cutting off about 1 inch, then peel off the leaves until you reach the heart of the artichoke, which you can recognize by the softer texture of the petals and the lighter color at the base of the leaves 4. With a blade, remove the fibrous outer layer of the stem 5. Cut the artichoke in half and remove the internal beard with the tip of a blade 6. If you do not use the artichokes immediately, immerse them in a bowl with acidulated water, that is, water in which you have squeezed a lemon, to prevent oxidation that would darken the artichokes.
If you use the artichokes right away, slice them into thin strips so they cook faster 7 and put them in a pan along with the garlic and oil 8, letting them sizzle for 5 minutes 9.
Add the champignon mushrooms 10 and let cook for another 5 minutes. In the meantime, wash and cut the cherry tomatoes in half 11 and then add them to the artichokes and mushrooms 12.
After about ten minutes of cooking, chop the parsley with a knife 13, add it to the seasoning 14, and adjust with salt and pepper 15.
Let it flavor for a few more moments 16 and in the meantime, pour the spaghetti into plenty of boiling salted water 17. Drain them al dente, keeping aside the cooking water, and pour them into the pan with the mushroom, artichoke, and cherry tomato sauce 18.
Add a ladle of the pasta cooking water 19 and let it cook for another minute 20. Then plate your spaghetti with mushrooms, artichokes, and cherry tomatoes 21 and serve them very hot.