Linguine with Mushrooms, Olives, Sun-Dried Tomatoes & Artichokes
Description
This Mediterranean-inspired linguine is a flavorful, vegetable-packed pasta dish that combines earthy mushrooms, briny olives, sweet sun-dried tomatoes, and tender artichokes. Everything is tossed with garlic, olive oil, herbs, and perfectly cooked pasta to create a light yet satisfying meal. The dish is aromatic, slightly tangy, and rich in umami flavors. It’s perfect for a quick weeknight dinner but elegant enough for entertaining.
Recipe Overview
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Cuisine: Mediterranean / Italian-inspired
Difficulty Level: Easy
Ingredients
For the Pasta
12 oz (340 g) linguine pasta
2 tbsp olive oil
4 cloves garlic, minced
8 oz (225 g) mushrooms, sliced (cremini or button)
½ cup sun-dried tomatoes, sliced (oil-packed preferred)
1 cup marinated artichoke hearts, quartered
½ cup black or Kalamata olives, sliced
½ tsp red pepper flakes (optional)
½ tsp dried oregano
½ tsp dried basil
Salt and black pepper to taste
For Finishing
¼ cup fresh parsley, chopped
¼ cup grated Parmesan cheese (optional)
1 tbsp lemon juice
Extra virgin olive oil for drizzling
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Add the linguine and cook according to package instructions until al dente (usually 9–11 minutes).
Reserve ½ cup pasta water before draining.
Drain the pasta and set aside.
2. Sauté the Mushrooms
Heat 2 tablespoons olive oil in a large skillet over medium heat.
Add sliced mushrooms and cook for 5–6 minutes until they release moisture and start to brown.
Stir occasionally to ensure even cooking.
3. Add Garlic and Aromatics
Add minced garlic and cook for 1 minute until fragrant.
Stir in red pepper flakes, oregano, and basil.
4. Add Mediterranean Ingredients
Add the sun-dried tomatoes, olives, and artichokes to the skillet.
Cook for 3–4 minutes, allowing flavors to combine.
5. Combine Pasta and Sauce
Add the cooked linguine directly into the skillet.
Pour in ¼ cup reserved pasta water to help create a light sauce.
Toss everything together until the pasta is well coated.
6. Finish the Dish
Stir in lemon juice and chopped parsley.
Taste and adjust seasoning with salt and pepper.
Sprinkle with Parmesan cheese if desired.
Drizzle a little extra olive oil on top.
7. Serve
Serve warm with extra Parmesan, fresh herbs, and crusty bread on the side.
Tips for Best Results
Use oil-packed sun-dried tomatoes for deeper flavor.
Don’t overcook the mushrooms—browning adds richness.
Adding pasta water helps the sauce cling to the pasta.
Fresh herbs make the dish brighter and more aromatic.
Frequently Asked Questions (FAQs)
1. Can I make this recipe vegan?
Yes. Simply omit the Parmesan cheese or replace it with vegan Parmesan or nutritional yeast.
2. What type of mushrooms work best?
Cremini, button, shiitake, or portobello mushrooms all work well.
3. Can I add protein to this dish?
Absolutely. Grilled chicken, shrimp, chickpeas, or white beans are great additions.
4. Can I use another pasta shape?
Yes. Spaghetti, fettuccine, penne, or farfalle work well with this sauce.
5. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
6. How do I reheat the pasta?
Reheat in a skillet with a splash of water or olive oil to loosen the sauce.
7. Can I freeze this dish?
Freezing is not recommended because pasta and vegetables may become mushy when thawed.
Nutritional Information (Approximate per serving)
Nutrient:Amount
Calories:420 kcal
Protein:12 g
Carbohydrates:58 g
Fat:16 g
Fiber:6 g
Sugar:5 g
Sodium:620 mg