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Pasta with artichokes, porcini and zucchini

Name: Pasta with artichokes, porcini and zucchini
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 400g short pasta (such as strozzapreti (see note) or fusilli); 10g pack dried porcini mushrooms (see note), soaked in boiling water for 15 minutes; 1 zucchini, coarsely grated; 6 marinated artichoke hearts (about 250g total), quartered; 300ml thickened cream; 1/2 cup (40g) finely grated parmesan, plus extra shaved parmesan to serve; 1 tablespoon extra virgin olive oil; Chopped flat-leaf parsley, to garnish

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15m

Pasta with artichokes, porcini and zucchini

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by Olivia Andrews

Recipe developer, food writer and food stylist

Oct 03, 2015

Ingredients (8)

400g short pasta (such as strozzapreti (see note) or fusilli)
10g pack dried porcini mushrooms (see note), soaked in boiling water for 15 minutes
1 zucchini, coarsely grated
6 marinated artichoke hearts (about 250g total), quartered
300ml thickened cream
1/2 cup (40g) finely grated parmesan, plus extra shaved parmesan to serve
1 tablespoon extra virgin olive oil
Chopped flat-leaf parsley, to garnish

Method

1.

Cook pasta in a large pan of boiling salted water according to packet instructions.
2.

Meanwhile, drain porcini, reserving 4 tablespoons of the soaking water, and roughly chop. Place mushrooms in a large, deep frypan over medium-high heat with reserved water for 2 minutes or until almost all the liquid is absorbed. Add zucchini and stir for 1 minute until softened slightly. Add artichokes and cream and stir for a further 2 minutes to heat through. Drain cooked pasta, add to the frypan with grated parmesan and oil, then toss to combine. Season to taste, then serve with parsley and shaved parmesan.

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