First of all, clean the artichokes by removing the external leaves, the tips, the stem and the internal beard, cut them into slices and let them rest in water acidulated with a little lemon juice, so that they do not darken.
Clean the mushrooms from the earth with a brush and cut these into thin slices as well.
Sauté the mixture for sautéing in a large non-stick pan with a little oil, then add the mushrooms and artichokes (after draining them), add 1 ladle of broth and cook with the lid on for 10-15 minutes.
Start cooking the pasta.
Take half of the vegetables and blend them with the cheese, adding a little bit of the pasta cooking water if needed: you will need to obtain a homogeneous and not too thick cream.
Drain the pasta al dente and season with the cream and the remaining vegetables, then season with salt and pepper.
The artichoke and mushroom pasta is ready: serve, add a little fresh parsley and serve.
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