Creamy Artichoke Mushroom Cavatappi

Name: Creamy Artichoke Mushroom Cavatappi
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 cups or 12 oz of cavatappi pasta; 1/2 yellow onion, minced; 2 cloves garlic, minced; 8 oz baby portabella mushrooms, sliced; 1 (8 oz) can of artichoke hearts, drained and chopped; 1 1/2 cups heavy cream; 2 tbsp butter; 1/4 cup grated Parmesan cheese; Dash ground nutmeg; 1 (8 oz) can of capers, drained; 2 tbsp parsley, chopped

Ryan Borses @yggdrasilsYeoman

Creamy Artichoke Mushroom Cavatappi

Ryan Borses @yggdrasilsYeoman

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Ingredients

30 mins

4 servings

1.5 cupsor 12 oz of cavatappi pasta
1/2yellow onion, minced
2 clovesgarlic, minced
8 ozbaby portabella mushrooms, sliced
1 (8 oz)can of artichoke hearts, drained and chopped
1 1/2 cupsheavy cream
2 tbspbutter
1/4 cupgrated Parmesan cheese
Dashground nutmeg
1 (8 oz)can of capers, drained
2 tbspparsley, chopped

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Steps

30 mins

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!