Sundried Tomato & Mushroom Pasta

Sundried Tomato & Mushroom Pasta

When you’re tired of the same old tomato and cream based sauces, lighten it up a bit with this recipe. We made it simple, combining olive oil with marinated artichokes, sundried tomatoes and mushrooms for sauce that’s full on flavor but not on your stomach.
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Course: Main Course
Cuisine: American, Italian
Keyword: Arugula, fall, Italian, Mushroom, Pasta, Pasta Dishes, Pasta Recipes, Recipes, Simple Recipes, vegetables, Vegetatarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 people
Calories: 475kcal


  • Cutting Board
  • Chef Knife
  • Pot
  • Strainer
  • Saute Pan
  • Heat resistant spoon/spatula


  • 1/2 box Pasta your choice
  • 4 oz Mushrooms sliced
  • 1/4 each Onion diced
  • 2 cloves Garlic minced
  • 1 oz Sundried Tomatoes chopped
  • 1 oz Artichoke Hearts quartered
  • 1 Tbsp Parsley chopped
  • Olive Oil as needed
  • Salt as needed
  • Pepper as needed


  • Bring a seasoned pot of water to a boil. Stir in the pasta and cook to aldente, about 7-8 minutes. Drain the pasta, toss it with a bit of oil and set it aside
  • Heat a saute pan on high heat. Add in a bit of oil (enough to cover the bottom of the pan) and then toss in the onions and garlic, season and cook 2 minutes. Add in the mushrooms and cook another 3 minutes. Stir in the sundried tomatoes and the artichoke hearts. Season and cook 2-3 more minutes.
  • Add the pasta in and toss together. Adjust seasoning if needed and remove from heat.
  • Garnish with parsley and parmesan.
  • Serve & Enjoy!


Calories: 475kcal | Carbohydrates: 95g | Protein: 19g | Fat: 2g | Saturated Fat: 1g | Sodium: 99mg | Potassium: 917mg | Fiber: 6g | Sugar: 10g | Vitamin A: 284IU | Vitamin C: 10mg | Calcium: 45mg | Iron: 3mg

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