Simple Way to Make Quick Creamy Artichoke Mushroom Cavatappi

Hello everybody, it is Drew, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Any-night-of-the-week Creamy Artichoke Mushroom Cavatappi. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Creamy Artichoke Mushroom Cavatappi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Creamy Artichoke Mushroom Cavatappi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Creamy Artichoke Mushroom Cavatappi is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Creamy Artichoke Mushroom Cavatappi estimated approx 30 mins.

To get started with this particular recipe, we must prepare a few ingredients. You can have Creamy Artichoke Mushroom Cavatappi using 11 ingredients and 7 steps. Here is how you can achieve it.

Ingredients and spices that need to be Make ready to make Creamy Artichoke Mushroom Cavatappi:

1. 1.5 cups or 12 oz of cavatappi pasta
2. 1/2 yellow onion, minced
3. 2 cloves garlic, minced
4. 8 oz baby portabella mushrooms, sliced
5. 1 (8 oz) can of artichoke hearts, drained and chopped
6. 1 1/2 cups heavy cream
7. 2 tbsp butter
8. 1/4 cup grated Parmesan cheese
9. Dash ground nutmeg
10. 1 (8 oz) can of capers, drained
11. 2 tbsp parsley, chopped

Steps to make to make Creamy Artichoke Mushroom Cavatappi

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!

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