Garlic Mushroom Artichoke Pasta

A rich and earthy play on a classic mushroom pasta. One I often cook at home and in the caravan. Delicious with chestnut mushrooms and even more special if you can add a few wild mushrooms.

I love making this recipe with either a wholewheat spaghetti, tagliatelle or mafalda corta, a short frilly shape which holds the sauce well.

I usually top the finished pasta with fresh herbs, Parmesan and toasted pinenuts or instead of pinenuts, chopped walnuts quickly sautéed in olive oil, salt flakes and a pinch of chilli flakes. Very good!

Portions: 2
Prep and Cook Time: Under an hour
Cookware: A wok and pasta pan

  • 160g pasta, of choice
  • 2 tbsp oil
  • 1 large or 2 small shallots – finely chopped
  • 250g chestnut mushrooms or mixed mushrooms – roughly chopped
  • 3 garlic cloves – sliced
  • fresh or dried chilli flakes – to taste
  • 1/2 jar artichoke hearts in oil (approx 100g) – roughly chopped
  • 1 lemon – zested then 1/2’s to serve
  • salt flakes and black pepper
  • 2 handfuls spinach leaves or rocket leaves, if you like the slight bitter taste
  • flat-leaved parsley, thyme or tarragon
  • 40g Parmesan – grated
  • 30g pinenuts – lightly toasted in the dry wok or
  • 30g walnuts – chopped and quickly sautéed in oil, salt flakes and chilli flakes (optional)


If using the nuts, toast or fry in the wok before starting the mushroom sauce.

Heat 2 tbsp oil and sauté the shallots for 1 minute then, on a medium heat, add the chopped mushrooms and sauté until the mushrooms are soft. I find adding a little salt helps evaporate the mushrooms and takes about 10 minutes.

Add the garlic, stir and cook for 2 minutes then add the chilli, lemon zest and mix in the artichoke hearts with 2 tbsps of its oil.  Combine well.

Now, cook your pasta as per instructions (8-9 mins) until al dente, almost cooked.

Just before your pasta is ready, add the spinach or rocket to your mushroom sauce and wilt down for 2 minutes. Season to taste and put aside until the pasta is cooked.

Once the pasta is ‘al dente’ (almost cooked – you’ll finish off the cooking in the sauce) save a cup of the cooking water and either drain the pasta or tong it into the wok.

However you transfer the pasta into it’s sauce, add enough of the starchy pasta water (start with a splash) to emulsify the sauce and coat each strand of pasta. Gently warm and mix the ingredients. Add a little more water, if needed and just before serving, stir in a tbsp of Parmesan and the herbs. Combine and it is ready to enjoy.


Serve immediately into warmed bowls. Sprinkle with more Parmesan and the pinenuts or walnuts, if using. Add more black pepper if wish.  I like to squeeze lemon juice over mine.