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+ servings

Warm Artichoke Pasta Salad with Mushrooms and Greens


  • 12 oz small pasta (any shape)
  • olive oil
  • 1 medium-sized onion, chopped fine
  • ¾ lb mushrooms, chopped
  • fine grain sea salt + freshly ground black pepper
  • 1 ½ tsp dried thyme
  • 1 tsp dried sage
  • ½ - ¾ lb kale, spinach, (or any kind of green), cleaned and chopped
  • 3-4 large cloves garlic, minced
  • ¼ cup white wine (veggie and chicken broths, or even water are great substitutes)
  • 1 Tbsp spelt flour (or any kind of flour you have on hand)
  • 2 (6 oz) jars marinated artichoke hearts or crowns, cut into bite-sized pieces (save the liquid, you'll use it too)
  • 6-8 leaves fresh basil, chopped fine
  • 3-4 Tbsp milk (any nut milk or coconut milk would be a great substitute)
  • ½ cup grated Parmesan cheese, + more for serving

  • Optional add-ins
  • peas
  • roasted asparagus


  • Cook the pasta according to the package directions and set aside
  • In a large, deep skillet (or dutch oven) over medium heat, warm a glug of olive oil. Add the onion and sauté for a couple of minutes
  • Add the mushrooms, thyme, sage, and a pinch of sea salt. Stir and cook for about five minutes, before adding the greens, garlic, and another pinch of sea salt
  • Stir, cover and cook another 5 minutes over medium heat. Add the wine (broth or water) and wait until it bubbles
  • Sprinkle in the flour and stir
  • Add the artichokes to the skillet, along with all of the liquid from the jars
  • Add a couple of grinds of black pepper, the basil, milk, and Parmesan cheese
  • Add the cooked pasta, optional add-ins, and stir to combine
  • Remove from the heat and serve, with additional Parmesan cheese sprinkled as garnish