Great Recipes for Artichoke Portobello Pasta
An easy, delicious and flexible pasta dish
This is one of my favorite recipes - it never fails to impress people, yet it is amazingly easy to make. You can serve it as a main dish; just add a salad of baby greens and it's a complete meal. It also makes a tasty and filling side dish with grilled salmon or chicken.
When I shared this recipe with a coworker (who is a great chef), he tried it and was thrilled at the many ways it can be varied by adding vegetables or other tastes to the mix. If you want a lighter-looking sauce, use button mushrooms rather than portobello, or just leave the mushrooms out altogether. It's still delicious.
As simple as this is to make, it creates an elegant (and romantic) meal! Light some candles, put on some soft music, and you'll think you're in a fine Italian restaurant.
Enjoy!
Ingredients
1 pkg linguini – cooked as the package directs
1/3 cup finely chopped onion
2 cloves garlic, finely chopped
2-3 green onions, finely sliced (including some of the green part)
2-3 Tbsps butter (or more, if needed)
2-3 Tbsps flour (or more)
1 can chicken broth
Zest and juice from 1 large lemon
1 large Portobello mushroom (cut into chunks)
I can quartered artichoke hearts (save the juice)
1 teaspoon capers
Salt & pepper to taste
Freshly grated parmesan (optional)
Instructions
Boil the water for linguini (add some salt and a bit of olive oil to the water if you wish). Meanwhile, chop the onions and garlic.
Grate the zest from the lemon and squeeze all the juice; set aside. While linguini is cooking, sauté the garlic and both types of onions in butter until barely transparent. Add the flour, stirring quickly to make a roux.
As soon as the roux forms, add the entire can of chicken broth, the lemon zest, and lemon juice. As mixture starts to bubble, add Portobello chunks, artichokes and capers. Simmer long enough for flavors to mix and for all ingredients to be warmed through. If needed, use the juice from the artichoke hearts to add liquid or thin the mixture. If desired, sprinkle with fresh parmesan before serving.
Note: I usually add more lemon than it calls for, because I love the taste.
Makes two very generous main-dish servings, or four savory side portions.
Add spinach or tomatoes for a colorful variation, or substitute a different pasta to vary the texture
Variations
As mentioned above, this recipe may be adapted to suit your menu plans or personal taste. Change the type of mushroom, leave the mushrooms out completely, add fresh asparagus or green beans, serve alone or with favorite entrée, or vary the type of pasta.
For extra color, toss some fresh spinach into the cooked pasta before you serve it, and garnish the dish with sliced cherry tomatoes.
The recipe also easily converts to a vegetarian version by substituting vegetable stock for chicken broth. Portobellos add a rich flavor and dark color to the sauce; it will be lighter and more delicate if you substitute button mushrooms or leave them out altogether.
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Comments
Hi, riaha - thank you for reading and commenting! I hope you get a change to try it; please let us know how it turns out. It is so easy to make, and I can't believe how impressed everyone is when I serve it!
I might try this recipe just with the artichokes, leaving the mushrooms out all together, to really delight in the delicate soft taste of artichokes, yummy!…
There's definitely a distinct difference if you leave them in or take them out. I actually prefer the gentle flavor of the recipe without them, but I wanted to include them as an option for those who love portobellos. Hope you enjoy the recipe!
An interesting recipe. Americans need to realize that you don't always need tomato sauce for pasta.
Thanks, rjsadowski! I agree - Italian is not always about tomato sauce! One of my favorite pizzas is an artichoke alfredo version we can get locally. It has about a million calories per slice, but it's delicious. No red sauce at all.
Hi Marcy. I will have to try it on the weekends as the week does not let me do anything but work. I really am looking forward to making this :).
I look forward to hearing how you like it, riaha! I'd try the non-mushroom version first (except for maybe some small, lighter ones), so you can see how the basic taste is before adding heavier ingredients.
I love all of these things. This sounds appetizing. I am going to bookmark so I can make it. Thanks for sharing!
Hope you enjoy it, Tammy! Try it both ways - with and without portobellos. They're totally different in taste!
This looks so delicious and no brain damage to prepare. Voted up, marked useful, interesting, awesome and book marked.
Oh, I do hope you try it soon! It's one of my favorites - let me know how you like it? Thanks for stopping by and commenting!
alright, marcy. I'm going to have to try this...
Thanks, PDX - I hope you like it!
This does sound yummy. Giving the recipe to the family cook, which isn't me. Voting this Up and Useful.
Oh, do let me know how you like it, alocsin! Hope it becomes a favorite. My regards to the family cook!
Hi Marcy. I just wanted to tell you that I tried your recipe last evening. Oh wow! It was so delicious! My husband and I couldn't stop eating it ! We don't have any leftovers. That is how well it turned out! Thanks again!
Oh, Yum! Thank you for sharing the feedback! Did you do it with or without portobellos? Both are good, but the flavor it entirely different. I'm so glad you liked it, riaha!
I did it with the smaller mushrooms because the portabellos didn't look very fresh. It still turned out wonderful! :)
thanks Marcy... me too
So glad to hear it, riaha - you're making me hungry for it! I think my favorite. Is the lighter version, actually.
Hi Marcy. I think you should make the pasta then :). After all, it is your recipe, and it is so wonderful!
Good idea - time to go get some fresh lemons! :-)
marcy, this is on my menu for wednesday... though we're going to use rice noodles and veggie broth :-)
Let me know how the rice noodles work - I need to try that version! If they're considerably lighter than linguini, the version without portobello might work best. I'll be interested in hearing how you like it. Thanks for the comments, PDX!
marcy i made it and it was fantastic. I didn't use many green onions (forgot to buy them) used rice noodles, no capers and lime instead of lemon. It was great. Thanks for sharing this. I shared it!
Oh, I'm so glad to hear that, PDX! I'll bet using lime instead of lemon gave it a great flavor, and I plan to try the rice noodles, too. Thanks for letting us know how you liked the recipe!
Marcy, I clicked over to this link from your latest How to Make a Good Recipe hub. This looks delicious! I love mushrooms and creamy pasta. I bet the spinach is good in it, too. Definitely bookmarking! Many votes!
Hi, Victoria Lynn - I do hope you try this recipe! It's not creamy at all - the sauce is very light and delicious. Once you learn the basic sauce (try it without the mushrooms, first), you will find a ton of ways to vary it. Thanks for reading and commenting!
Marcy, I made it again with a 1/4 of a diced jalapeno. It brought out the flavor even more.
What a great idea, PDX - I love cooking with jalapenos! I'm glad you are enjoying the recipe so much, and I really appreciate the tip for adding a new flavor to it! Thanks!
rlaha 3 months ago
This recipe sounds really yummy and easy to make too! Thank you so much for sharing! I will definitely have to try it soon!