Pasta with mushrooms and artichokes
Description
The dish is prepared without unnecessary complications. To vary the flavor, you can add a tablespoon of lemon juice or balsamic vinegar at the end of cooking. The dish is ready to be served.
Instructions
- 1
Step 1
1. Finely chop the onion and parsley. Peel and cut the mushrooms into small pieces. Thaw the artichokes. Heat olive oil in a large skillet over high heat. Add the onion and cook for 1 minute. Add the mushrooms and 1 teaspoon of salt. Sauté, stirring occasionally, until all the moisture from the mushrooms has evaporated, about 10 minutes or slightly less. Add dry Marsala wine and cook until almost all the wine has evaporated, about 5 minutes.
- 2
Step 2
2. Meanwhile, in a large saucepan, bring salted water to a boil over high heat. Add the pasta and cook until done, stirring occasionally, about 8 to 10 minutes. Drain the water, transfer the pasta to a colander, then add it to the mixture of mushrooms, onions, and wine. Gently mix. Add the artichokes, grated Parmesan cheese, and cream, and cook until the artichokes are heated through, about 5 minutes.
- 3
Step 3
3. Mix the dish with chopped parsley and season with freshly ground black pepper. Add spices to taste. Place the pasta on plates and serve immediately.