Recipe: Delicious Creamy Artichoke Mushroom Cavatappi

Creamy Artichoke Mushroom Cavatappi.

You can have Creamy Artichoke Mushroom Cavatappi using 11 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Creamy Artichoke Mushroom Cavatappi

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

Creamy Artichoke Mushroom Cavatappi instructions

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!.