Ingredients
- 500 g penne (or pasta of your choice)
- 2 tablespoons extra-virgin olive oil
- 1 shallot, finely chopped
- 4 cloves garlic, thinly sliced
- 500 g mixed mushrooms trimmed, cleaned and chopped into small bits (I used a mix of shiitake, oyster, king oyster as well as white and brown button mushrooms)
- 1 teaspoon dried oregano
- 6 artichoke hearts (preferably fresh from a delicatessen, alternatively, marinated artichokes from a glass), quartered (200-300 g)
- 3/4 cup dry white wine (180 ml)
- 3/4 cup chicken or vegetable broth (180 ml)
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon capers
- 1/4 teaspoon dry crushed red pepper
- 1 tablespoon butter
- 1/4 cup freshly grated parmesan, plus more as garnish (25 g)
- 1/2 cup chopped fresh flat-leaf parsley
- sea salt and freshly ground black pepper, to taste
Instructions
- Fill the large pot with cold water and a pinch of salt. Bring to a boil over high heat and add pasta, stirring occasionally to prevent the pasta from sticking. Cook according to packet instructions, until al dente.
- Meanwhile, in large heavy-bottomed skillet, heat the oil over medium-high to high heat. Add the mushrooms, shallots, garlic and oregano; sauté until golden, about 7-8 minutes.
- Add artichokes and white wine; sauté 3 minutes, until wine reduces slightly.
- Add the broth, lemon juice, capers and crushed red pepper; cook until slightly thickened, about 5 minutes. Reduce heat slightly, add the butter and mix together until just melted. Season with salt and pepper.
- Add the pasta and parsley and toss until pasta is coated. Add parmesan cheese and toss again.
- Transfer to serving bowls and garnish with additional parmesan, if desired. Serve immediately and enjoy!