Pasta with Artichokes, Mushrooms, and Olives

For the second episode of "The Summer Menu," I have a dish for you that you can proudly serve at afestive dinner with friends. It’s so delicious that a restaurant would probably charge a hefty price for it. Plus, it’s soeasy to make that I’m sure you’ll want to whip it up again even after abusy day. This dish is tasty, filling, and packed with vegetables. Enjoy!

*Is artichoke hard to prepare?

No, let me put your mind at ease right away. For this dish, there are two options: either buy artichoke hearts that come in ajarwith oil, or buy afreshartichoke and prepare them yourself. The first option is quick and easy; the second is an experience for enthusiasts. In terms of flavor, both will work well in the dish. 

If you choose to buy artichoke heartsat the store, it’s best to pick the ones that are still whole and haven’t been cut intosmaller pieces. The latter are often muchtougher. They haven’t sponsored me, but I think these ones from Bioplanet are really almost as good as the fresh ones. That’s why I’d still like to recommend them to you. 😉

The Recipe

Ingredients(serves 2):

• 180 g pasta of your choice
• 1 bouillon cube (vegetable bouillon)
• 130 g brown mushrooms
•  3 artichoke hearts (120 g)*
• 100 g black olives
• 120 g mozzarella
• 6 g parsley
• 20 g pine nuts
• Salt and pepper

Preparation (20 minutes):

1. Bring the water for the pasta to a boil. 
2. In the meantime, slice the mushrooms. 
3. When the water comes to a boil, add the bouillon cube and then add the pasta. 
4. Sauté the mushrooms in butter or olive oil. (Keep an eye on them while you complete the rest of the steps.)
5. Meanwhile, weigh out the olives and artichoke hearts. Dice the mozzarella and finely chop the parsley. 
6. Drain the pasta when it's cooked. Add the olives, artichokes, mozzarella, and pine nuts to the mushrooms in the pan and mix well. Season with salt and pepper. 
7. First, arrange the pasta in pretty bowls, then top with the vegetables. Garnish with parsley.

Enjoy your meal!

Zoë, what should I do with the leftover ingredients?

• Brown mushrooms

If you have any mushrooms left over, you can use them in this tomato sauce . 

• Artichoke Hearts

Add the leftover artichoke hearts to this salad or this delicious vegetable dish.

• Mozzarella

If you have any mozzarella left over, you can use it for this homemade pizza . 

• Pine nuts

You can use pine nuts as a garnish on various dishes to give them a little extra crunch and a nutty flavor. Try them, for example, on this quick wrap or this pasta with pesto. 

• Parsley

For example, use the rest of the parsley plant with this grilled eggplant or this summer berry smoothie. 

Recipe Video

Like this recipe? Then share it with everyone you love. That way, together we can help the world enjoy healthy food!

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