Pasta with Artichoke, Mushrooms and caramalized onions



I regularly buy food magazines and I also have subscription to some food magazine which I really look forward to get in the post.
So you can Imagine how much food magazines I have here at home. And I dont throw them away, why should you, they are like cooking books but then in form of magazine.
So last month I was looking to one of th  magazine I got and I saw a recipe for pasta wish mushroom and artichoke etc...........and showing to hubby saying I should make this, ofcourse hubby was really excited that I am planning to make a totally new pasta dish.
After few weeks I said Ok now I will make that new pasta dish I saw in the magazine, just that I didnt know which magazine it was and I told hubby well it was a pasta dish so it has to be in the Italian magazine I get. So I was looking to all the magazine page by page nothing to find and then ofcourse hearing me grumbling, hubby said he will look as I must have missed it but he also didnt find, so all this was happening in the evening and then in the end we deicided to go for sleep, next day I got up and told hubby it could be in a another magazine and indeed it was, I took another bunch of magazine and in few minutes I found this recipe back to both our delight.
We both loved the pasta dish, I had some left over well much more as the recipe was for four so I took the rest to my in laws place, MIL lloved it but my niece didnt like it, saying she didnt like arichoke etc.....
So I guess if you dont like the ingridients you should not make it :-)

The recipe is from Delicious Magazine
Sending this delicous pasta dish to

 Presto Pasta Nights organised by Ruth from Once Upon a Feast which is hosted at Maison Cupcake this week.

Serves 4-6
500 gm spaghetti
3 tbsp olive oil
2 large red onion slices
250 gm Chesnut mushroom quaterd
200 gm marinated artichoke hearts quaters ( you can buy in bottle from the shop)
300 gm large tomatoes , skinned , desseeded and chopped
3 garlic cloves finley chopped
200 ml white wine
100 ml single cream
Hand full of finley chopped parsley, I didnt have i used fried.
50 gm parmesan, shaved

Cook the spaghetti according to the pack instruction. Drain well.
Meanwhile, heat the oilve oil in a large saucepan and fry the onione ofr 10 minutes over a low heat.
After the 10 minutes increase the temperature, add the garlic and then the mushroom , the wine and cook for 6 to 8 minutes.
Then add the tomatoes, artichoke pieces and cook for 5 minutes more.
Add the cream and parsley
Season with peper and salt.
Mis in the cooked spaghetti.
Serve in a bowl sprinkled with the parmesan shavings.
Will post the step by step pics later.
I am taking a week holiday from blogging and blog hopping, hubby is in holiday .