Busy weeknight? Throwing together a batch of Easy Artichoke Mushroom Pasta doesn’t take much more time or effort than opening a jar of pasta sauce, yet gives your meal so much more hearty vegetarian flavor & substance!
Cook pasta al dente in salted water according to package directions and drain.
Meanwhile, cut up the onion, mushrooms, & garlic (if not using pre-minced).
Heat the olive oil & butter in a large skillet over medium heat until the butter is melted. Saute your onion and mushrooms for seven minutes over medium heat, stirring occasionally, until mushrooms start to brown and soften.
While the mushrooms and onions are sauteing, drain and chop the artichokes. (See Note)
Stir in the garlic and saute briefly, then stir in the crushed tomatoes, artichokes, tomato paste, chicken broth, basil, oregano, sea salt, and crushed red pepper.
Reduce heat to medium-low and simmer the sauce for about 20 minutes to allow it to thicken a bit and the flavors to combine. Taste, and add a little more salt if necessary.
Add the cooked pasta to the skillet with the sauce.
Stir gently until everything is nicely combined, then enjoy!
Recommended: Serve your mushroom artichoke pasta topped with shredded Parmesan.
Notes
Use the same strainer you’re going to use for the pasta to drain the artichokes, but be sure to place it over a bowl and reserve the artichoke marinade to make this awesomely easy salad dressing: https://www.mashupmom.com/five-ingredient-homemade-salad-dressing-from-leftover-artichoke-marinade/