Tomato Artichoke Pasta

    Tomato Artichoke Pasta

    (44)
    14saves
    25min


    43 people made this

    This is a beautiful spring vegetable pasta sauce with artichokes, mushrooms, onion, tomatoes and fresh basil.

    Ingredients
    Serves: 5 

    • 1 (400g) tin artichoke hearts in water
    • 2 tablespoons plain flour
    • 1/2 cup whole milk
    • 1 onion, chopped
    • 1 cup fresh sliced mushrooms
    • 2 tomatoes, chopped
    • 1/2 cup chopped fresh basil

    Directions
    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Chop artichoke hearts and place in large frypan with juice. Thicken with flour and milk to desired consistency.
    2. Add onion, mushrooms, tomatoes and basil. Cook for a short time, leaving vegetables firm and tasty and pretty.
    3. Cook up a batch of your favourite spaghetti. Rinse. Toss artichoke sauce on top of cooked pasta.
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    Reviews and Ratings
    Global Ratings:
    (44)

    Reviews in English (43)

    by
    116

    This was a great basic sauce but I did make a few changes that people might like: put a tbsp. of olive oil in a pan and saute 1-2 cloves of garlic until brown, add onions and saute until translucent. Then add mushrooms ( I added 2 cups), a small can of olives, chopped artichokes, and basil. I then added the flour and milk until sauce thickened. Then I added 2 cups of tomatoes (b/c I love them) and 1 tbsp. of italian herbs and 1 tbsp. of parmasean cheese. I served with angel hair and foccacia bread. It was delicious.  -  18 Dec 2005  (Review from Allrecipes USA and Canada)

    by
    32

    I like to add a little more sauciness than what this recipe calls for, by using grated parmesan in conjunction with the flour, and adding extra milk. This makes for a thicker, richer sauce that coats all the noodles.  -  21 Jan 2008  (Review from Allrecipes USA and Canada)

    by
    28

    I pureed all the vegetables in my processor because I like a smoother sauce. After pureeing, I simmered the sauce on the stove and added a little fat free evaporated milk. I didn't need any flour at all. It turned out great!  -  31 May 2006  (Review from Allrecipes USA and Canada)

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