Recipe: Tasty Creamy Artichoke Mushroom Cavatappi

Delicious, fresh and tasty.

Creamy Artichoke Mushroom Cavatappi. Bring a large covered saucepot of salted water to a boil. Add the pasta and cook according to package instructions. Heat large covered saucepot of salted water to boiling on high.

Creamy Artichoke Mushroom Cavatappi We've added springy cavatappi spirals, a creamy garlic herb sauce, and a sprinkling of Parmesan cheese (mushrooms, pasta, and dairy are pretty much best friends, after all). Get ready for this umami bomb to make waves at your dinner. Hello Fresh Creamy Dreamy Mushroom CavatappiPlease SUBSCRIBE, LIKE, AND SHARECONNECT WITH ME: INSTAGRAM: htt. You can have Creamy Artichoke Mushroom Cavatappi using 11 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Creamy Artichoke Mushroom Cavatappi

  1. Prepare 1.5 cups of or 12 oz of cavatappi pasta.
  2. It's 1/2 of yellow onion, minced.
  3. You need 2 cloves of garlic, minced.
  4. It's 8 oz of baby portabella mushrooms, sliced.
  5. It's 1 (8 oz) of can of artichoke hearts, drained and chopped.
  6. It's 1 1/2 cups of heavy cream.
  7. Prepare 2 tbsp of butter.
  8. You need 1/4 cup of grated Parmesan cheese.
  9. Prepare Dash of ground nutmeg.
  10. You need 1 (8 oz) of can of capers, drained.
  11. You need 2 tbsp of parsley, chopped.

Drain cavatappi; stir into cheese mixture. Combine the bread crumbs, bacon and melted butter; sprinkle over top. Sprinkle with green onion and, if desired, pepper. Stir in artichoke hearts, lemon juice, and red pepper.

Creamy Artichoke Mushroom Cavatappi step by step

  1. Before chopping and grating, boil salted water in large pot, preparing to cook cavatappi 8-9 minutes. When pasta is al dente, reserve 1/2 cup pasta water and drain..
  2. Sauté onions and garlic in olive oil 2 mins over medium high heat, stirring..
  3. Add mushrooms and sauté 5 more minutes..
  4. Add artichoke and sauté just 2 more minutes, then set veggies aside (no need to cover)..
  5. Without wiping out bowl, bring heat down to medium low and add butter and JUST 1 cup heavy cream. Reduce for 5-10 minutes, or by about one third, until sauce is thick and creamy..
  6. Reduce heat to low. Take pan heat and add remaining 1/2 cup cream. Season with salt and pepper..
  7. Return to heat. Add pasta, veggies, capers, cheese, and 1/4 cup reserved pasta water, and toss to coat and combine. (Remaining pasta water reserved in case you’re not happy with sauce consistency. Season with salt/ pepper to taste and serve!.

Arrange artichokes and mushrooms around chicken. In the same skillet, saute onion and garlic until tender. Add flour to pan and cook a few minutes more. Stir in rosemary, salt and pepper. Add spaghetti and cook until al dente.