Bow Tie Pasta With Artichokes and Mushrooms
"A delicious vegetarian main dish or side. Italian-inspired. Adapted from Vegetarian Express."
photo by TeenageChefBoy
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 10 -12 ounces bow tie pasta
- 8 ounces white mushrooms, cleaned and quartered
- 1 (14 ounce) can artichoke hearts, drained (reserve liquid)
- 8 ounces soft low-fat cream cheese (Neufchatel)
- 2 tablespoons lemon juice
- fresh ground pepper, to taste
- 1⁄4 cup grated parmesan cheese
- 1⁄3 cup toasted wheat germ
- 1⁄4 cup chopped fresh parsley
directions
- Prepare pasta according to the package directions; cook until al dente.
- Spray a large skillet with cooking oil spray and heat skillet over high heat.
- Add 1/4 cup water and mushrooms; "sweat" the mushrooms by covering skillet for 2-3 minutes, or until mushrooms are slightly wilted.
- Add in the artichoke hearts; continue to cook, uncovered, for about 3 minutes or until most of the liquid is gone.
- Cut the cream cheese into several pieces; add to the skillet with 1 cup water or the reserved liquid from the canned artichokes plus enough water to make 1 cup.
- Using a wooden spoon, gently stir and smooth the sauce while if comes to a simmer.
- Add in the lemon juice and pepper; add more water if needed to bring sauce to a medium consistency; also may add salt to taste.
- Drain pasta when it is done.
- Add pasta and sauce to a serving bowl; mix well.
- Sprinkle with parmesan cheese, wheat germ, and parsley.
- Serve right away.
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Reviews
-
Yummy. Based on another review (and that we don't like too creamy of sauces), I quartered the cream cheese/liquid (I used broth instead of water). Also left out the wheat germ (personal preference). We thought this was a great quick meal, and thought the amount of lemon was just right. Served 3-4 as an entree. -
Good quick vegetarian meal. Sauce is thick and very tangy from the cream cheese, lemon juice, artichoke combination. Different, especially with the wheat germ sprinkled on top. Thanks for sharing the recipe! -
I've been on an artichoke kick lately and this sounded appetizing. I enjoyed it but thought it made too much sauce for the amount of pasta. My daughter loved the sauce, but wouldn't touch the mushrooms and artichokes, and my husband, who's not especially fond of mushrooms, conceded that it was good enough to make again, and even took the leftovers for lunch the next day.
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A very elegant piece of art. It seems the artichokes are really meant to balance the rest of the pasta. A little mature for my taste but very good otherwise.
Tweaks
-
Yummy. Based on another review (and that we don't like too creamy of sauces), I quartered the cream cheese/liquid (I used broth instead of water). Also left out the wheat germ (personal preference). We thought this was a great quick meal, and thought the amount of lemon was just right. Served 3-4 as an entree.
