I feel no one else loves artichokes as much as me.
Maybe Mr. TCW, but even then, I feel he enjoys them in the one dish. I personally like them anywhere, any time. On my pizza, in pasta, on their own. Actually, now that I think about it, I love them in my omelettes (our favorite breakfast place has a potato and artichoke omelette.) The thing is though, I love the marinated artichoke hearts. I tried cooking fresh artichokes once and failed. I would like to try it again at some point, but for now, I am sticking with my Kirkland container of artichokes!
Today's recipe of artichoke hearts, caramelized onions and roasted portobello mushroom pasta is actually completely vegan. Use the appropriate pasta, and the meal is gluten-free as well! I actually put a lot of the marinade from the artichokes to use (because there is nothing more upsetting than throwing away good food!) As always, I tell people, the best deal on jarred, marinated artichoke hearts is Costco. I am in no way affiliated with them but anywhere else I find the jars so small for the price. And the seasoning in the marinade is just right!
Artichoke hearts really make this roasted portobello mushroom pasta sauce. I have made portobello mushroom pasta before, as it is one of my most pinned recipes, and I find the artichokes add so much more to the dish. I know I cannot convince people to try marinated artichoke hearts, but if you have the chance, TRY THEM! Trust me, they are unique in flavor but in no way gross or unpleasant. My sister actually likes our artichoke heart chicken recipe, but just for the marinade and not the actual artichoke hearts. But at least she tried them!
Artichoke Hearts, Caramelized Onions and Roasted Portobello Mushroom Pasta
Hearty, healthy, and surprisingly vegan, this Artichoke Hearts and Mushrooms over Rice recipe is fast, simple, and outstanding in the flavor department!
- 1 batch of caramelized onions
- 1 red pepper, sliced
- 1 green pepper, sliced
- 8 oz (about 3) portobello mushrooms, sliced
- 3 garlic cloves, minced
- 1-2 tbsp. olive oil
- 1 tbsp. balsamic vinegar
- Salt and pepper
- ¼ tsp. dried thyme
- ¼ tsp. red chili flakes
- 1 lb uncooked pasta
- 1 pint cherry tomatoes
- ½ tsp. dried oregano
- 1 tbsp. capers
- 2 cups marinated artichoke hearts, chopped
- ½ cup reserved artichoke heart marinade
- ½ cup vegetable broth
- Approximately ⅛ cup balsamic vinegar for deglazing pan
- *You can make the caramelized onions in advance to save time. When it comes to deglazing your onions, use some balsamic vinegar!
- Preheat oven to 425F. Line a baking sheet with parchment paper. Mix together the mushrooms, garlic, olive oil, balsamic vinegar, thyme, chili flakes, salt, and pepper. Spread onto baking sheet in an even layer. Bake for 15 minutes. Remove from oven and set aside.
- Make your caramelized onions and deglaze with balsamic vinegar. Pour in the mushrooms, artichokes, tomatoes, pepper, oregano, salt, and pepper. Cook for about 5 minutes. Pour in the capers, reserved marinade, and broth. Simmer for about 10 minutes, or until your peppers reach a semi-crispy consistency.
- Boil pasta in salted water. Drain and serve with pasta sauce!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 802Total Fat: 30gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 6mgSodium: 2202mgCarbohydrates: 115gFiber: 11gSugar: 16gProtein: 21g
(Here is my recipe for caramelized onions!)
This recipe is based off my husband's recipe of artichoke heart chicken. I love the blend of mushrooms, artichokes, capers, and balsamic vinegar together. It really works well in this roasted portobello mushroom pasta, too. Now that I think of it, the sauce would work perfectly over rice as well! And what I love most about this dish is that it is vegan. While I am not vegan, I know vegans look for hearty and filling recipes that will leave them satisfied. This dish is for you!
Dee Dee (My Midlife Kitchen)
This looks fantastic--and so healthy, to boot! The only change I'd have to make is replacing the green peppers with orange or yellow. The green ones and I fought once, and I lost. They don't play nice. But the possibilities for variety here is what makes it a great recipe!! Thanks!
Green peppers are always iffy for people. My sister avoids them, too, but you are right, variety is endless here!
Kate @ Diethood
Just last night my husband said he didn't think there was anyone else on Earth that loved artichokes as much as ME! haha 😀 I have found my match!
Like, YES, to all of this! No joke, I'd eat up that entire pan with some crusty bread! LOVE!
Yay! Another artichoke lover! I had a very hard time sharing... 🙂
Amber | Caleighs Kitchen
These are a few of my favorite things! Looks wonderful!
Amy @ A Healthy Life For Me
Oh my husband LOVES artichokes, he had a sicilian mother who made them all the time. I just looked at some beautiful artichokes at the store this week and passed them up because I didn't know how I wanted to make them. I need to go back and grab them to make this recipe! Delicious!
I have been on suchhhh a pasta kick lately, I just can't get enough! I actually think I have all of the ingredients for this, I have got to try it! I love anything with portabellos!
Laura @ Petite Allergy Treats
I've never eaten artichokes unless they've already been marinated, SO good! Love this easy dish!
I think I majorly messed up my attempt at making fresh ones, so now I stick to the marinated ones 🙂
Leia @ Eat It & Say Yum
Such a beautiful sauce! I bet it tastes amazing!
Chrisy @ Homemade Hooplah
Here you go again with the pretty photos! 😀 This looks absolutely delish. Sadly I'm guilty of not giving artichokes the attention they deserve. But I guess I'll just have to try this recipe to fix that!
Always making me feel good, Chrisy! Marinated artichokes make all the difference to me!
Deb@ Cooking on the Front Burner
I love the many flavors you have going on in this sauce! delish!
Mariah @ Mariah's Pleasing Plates
I am a HUGE artichoke lover! This pasta looks amazing!
Yay! More artichoke lovers!
Nibbles By Nic
Wow, is that one stunning (healthy) meal! Love the colors and fresh veggies plus artichokes are my fave!
Completely healthy and it showcases those awesome artichokes!
I am going to definitely get those artichokes from Costco! That is good to know! This pasta has so many good things going on, I just love it!
Honestly, they are the cheapest there (and taste the best.) I am not endorsing Costco, just stating my views 🙂
Yum! This looks fabulous- I'm just about to make a version of this, sans peppers because we don't have any in the house.. and with tinned hearts instead of jarred- hopefully it'll turn out well.
My partner & I LOVE artichokes, in fact we grow them in our garden. They're both beautiful and tasty which is a bonus. Don't be scared to make them, they are one of summers lovelyest treats. (There's a recipe on my blog if you want to try!) xx
I think you should be good to go! Do the tinned ones have any marinade in them? That definitely helps this dish 🙂
I really, really should try fresh artichokes again! It was my first time and I had no clue what I was doing, haha. You have convinced me to take a look!