Mushroom and Artichoke Linguine (30 Minutes)

Send it straight to your inbox, and cook it when you're ready!

Print

Print Recipe

This dish features tender linguine pasta tossed in a delicious white wine sauce with sautéed mushrooms and artichoke hearts. The lightness of the white wine sauce pairs perfectly with the earthy mushrooms and tangy artichokes. The best part? It can be on your table in just 30 minutes. Let’s begin!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 8 oz. linguine pasta
  • 2 tbsp. olive oil
  • 1/2 onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz. mushrooms, sliced
  • 1 can artichoke hearts, drained and roughly chopped
  • 1/2 cup dry white wine
  • 1/4 cup chicken or vegetable broth
  • Salt and pepper, to taste
  • Parmesan cheese for topping (optional)
  • Fresh parsley, chopped (optional)

Instructions

  1. Cook the linguine pasta according to package directions until al dente.
  2. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the onions and garlic and sauté for 2-3 minutes until the onions are translucent.
  3. Add the sliced mushrooms and sauté for 4-5 minutes until they are browned and tender.
  4. Add the chopped artichoke hearts to the skillet and cook for another 2-3 minutes.
  5. Pour in the white wine and chicken or vegetable broth and stir to combine. Bring the mixture to a simmer and cook for 5-6 minutes until the sauce has thickened slightly.
  6. Drain the cooked pasta and add it to the skillet with the sauce. Toss to combine and heat through.
  7. Season with salt and pepper to taste.
  8. Garnish with chopped parsley and parmesan cheese, if desired, and serve hot.

Notes

Be careful not to overcook the mushrooms, or they’ll become rubbery and lose their flavor. Cook them just until they’re tender and golden brown. To save time, you can use canned artichoke hearts instead of fresh ones. Just be sure to drain and rinse them well before adding them to the sauce. Serve this dish with a side of crusty bread or a simple salad for a complete meal. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

 

Nutrition

  • Serving Size: 1 serving
  • Calories: 380
  • Sugar: 3g
  • Sodium: 225mg
  • Fat: 11g
  • Carbohydrates: 56g
  • Fiber: 5g
  • Protein: 11g

Pair this with...

Homemade Boule Loaf

Grab 4 cups all-purpose flour, 1 packet (or 2 ¼ tsp) of active dry yeast, about 1 ½ cups warm water, and 1 ½ tsp salt. Dissolve that yeast in warm water and let it sit until it's foamy, around 5 minutes. Now, mix in the flour and salt, get your hands dirty, and knead until smooth. Let the dough rise in a cozy spot until it's doubled in size, about an hour. Preheat your oven to 425°F (220°C). Shape your dough into a ball and score the top with an "X" or design of your choosing. Bake for about 30 minutes until golden brown. Let it cool and enjoy the magic of homemade bread.

Grilled Eggplant

Start with a medium-sized eggplant and slice it into even rounds. About 1/2-inch thick is perfect. Before they hit the grill, brush each side with olive oil. Sprinkle with salt and pepper, or if you're feeling fancy, maybe a hint of garlic powder or smoked paprika. Get that grill nice and hot, then lay the slices down. You're aiming for grill marks and a tender texture, which usually takes about 4-5 minutes per side. Just watch for flare-ups if you've been generous with the oil. When they’re soft and slightly charred, pull them off and give them a final sprinkle of fresh herbs, maybe some basil or parsley. Serve them up hot.

Simple Green Salad

Begin by selecting crisp lettuce leaves, giving them a thorough wash and a gentle pat dry. Tear the leaves into bite-sized pieces and place them as the foundation of your salad. Next, slice ripe tomatoes, their juicy segments promising a burst of sweetness. Add these to the lettuce, their vibrant red contrasting beautifully against the green. For a refreshing crunch, slice a cucumber into thin rounds or half-moons, layering them amongst the other ingredients. For dressing, a light drizzle of olive oil and a squeeze of lemon juice will enhance the salad's natural flavors without overshadowing them. Season with a pinch of salt and pepper and any herbs of your choosing.

For Tomorrow's Dinner

Pizza Bagel with Sausage and Peppers (27 Minutes)

Bacon Wrapped Stuffed Chicken Breast (30-35 Minutes)

Rainbow Buddha Bowl

Rum-Glazed Cuban Grilled Pork (32-35 Minutes)

Hi, I'm Alaina! As a busy mom of two, I'm tired of always wondering "what's for dinner?" That's why I created this website; to share easy and tasty recipe ideas the whole family will love. If you're not subscribed yet, join 47,098 others here - thanks for stopping by!