Today’s Sun-dried Tomato, Artichoke & Mushroom Alfredo Pasta Recipe is a simple, savory supper the whole family will love! Six ingredients are all you need to be well on your way to an Alfredo Pasta recipe for dinner tonight!

Sun-dried Tomato, Artichoke & Mushroom Alfredo Pasta Recipe

Sun-dried Tomato, Artichoke, Mushroom Alfredo Pasta is an awesome dinner solution! It’s quick and easy and who doesn’t love Prego Homestyle Alfredo sauce with some pasta?!  

The awesome thing about this recipe is if you have a pickier kiddo or two, they can enjoy just pasta and sauce while the rest of you enjoy the mouth-watering vegetable saute on yours. It’s a win-win for the whole family (and that makes every momma happy)!

Ingredients in Sun-dried Tomato, Artichoke & Mushroom Alfredo Pasta Recipe

How to make Sun-dried Tomato, Artichoke & Mushroom Alfredo Pasta Recipe

It’s so simple to make. While the pasta is cooking, saute the vegetables, Once the pasta is cooked, it’s as simple as draining the noodles, returning them to the pot, and adding the sauce! Awesome. Dinner is served just like that!

• Prepare pasta according to package directions.
• Meanwhile in a large saute pan heat olive oil, once hot add onion and saute 2-3 minutes until caramelized and well browned.
• Add 1/4 water to skillet and stir scraping up bit from bottom of pan.
• Add mushrooms; saute 2 minutes.
• Add artichokes and sun-dried tomatoes; warm through.
• Once pasta is cooked; drain and return to pan.
• Add Prego Homestyle Alfredo to pasta and warm through.
• Serve pasta on individual plates topped with vegetable saute and parmesan cheese.

 

Yield: 6

Sun-dried Tomato, Artichoke & Mushroom Alfredo Pasta Recipe

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Today’s Sun-dried Tomato, Artichoke & Mushroom Alfredo Pasta Recipe is a simple, savory supper the whole family will love! 

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1 (14.5 ounce) jar of Prego Homestyle Alfredo
• 1 (16 ounce) conchiglie pasta
• 1 (8 ounce) package mini portabella mushrooms
• 1 (14 ounce) can quartered artichoke hearts, drained
• 1 onion, medium diced
• 1/2 cup sun-dried tomato
• 1 tablespoon extra virgin olive oil
• 1/2 cup water or vegetable broth
• garnish with fresh parmesan cheese, if desired

Instructions

1. Prepare pasta according to package directions.
2. Meanwhile in a large saute pan heat olive oil, once hot add onion and saute 2-3 minutes until caramelized and well browned.
3. Add 1/4 water to skillet and stir scraping up bit from bottom of pan.
4. Add mushrooms; saute 2 minutes.
5. Add artichokes and sun-dried tomatoes; warm through.
6. Once pasta is cooked; drain and return to pan.
7. Add Prego Homestyle Alfredo to pasta and warm through.
8. Serve pasta on individual plates topped with vegetable saute and parmesan cheese.
9. Enjoy your Sun-dried Tomato, Artichoke & Mushroom Alfredo Pasta Recipe!

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 126Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 13mgSodium: 237mgCarbohydrates: 13gFiber: 2gSugar: 3gProtein: 4g

More Pasta Recipes

• Hearty Ratatouille with Penne Pasta
• Pasta and Red Sauce, Basil Chicken with Caramelized Parsnips and Onions
• Bruschetta Pasta Recipe
• Lemon Chicken Roasted Red Potato Pasta
• Sun-dried Tomato, Artichoke, Mushroom Alfredo Pasta
• Italian Artichoke Chicken Pasta
• Chicken Marsala with Linguini
• Truffle Macaroni and Cheese

 

 

 

Thanks for being a part of the CWR blog-family!

All the love,

Chef Ruthie

 

 

 

 

 

 

 

 

 

 

*a sponsored post by womensforum and Prego® but all opinions expressed are genuine and my own