Spinach Artichoke Pasta (Print Version)
Creamy pasta with spinach, artichokes, and a cheesy twist.
# Ingredients:
→ Pasta
01 -
300 g pasta
02 -
1 tablespoon olive oil
03 -
2 large garlic cloves, finely chopped
04 -
1/4 teaspoon red chilli flakes
05 -
250 g vegetable stock
06 -
180 g cream cheese
07 -
250 g baby spinach
08 -
400 g can artichoke hearts
09 -
50 g grated vegetarian hard cheese (or Parmesan)
10 -
Salt and pepper to taste
# Instructions:
01 -
Bring a large pot of water to a boil, salt it generously, and cook the pasta al dente according to package instructions. Reserve 1-2 cups of pasta water before draining.
02 -
Heat the olive oil over medium heat in a large, deep pan or Dutch oven. Add the garlic and red chilli flakes and fry for 1 minute, careful not to burn the garlic.
03 -
Add the vegetable stock and cream cheese to the pan and cook, stirring, until the cheese has melted.
04 -
Bring the sauce to a simmer, then add the baby spinach. Cook for 2-3 minutes, stirring often, until the spinach is wilted.
05 -
Add the cooked pasta and artichoke hearts and toss well until the sauce has thickened. Add a splash of the reserved pasta water if it looks too dry.
06 -
Stir in the grated cheese, season to taste, and serve immediately with some extra grated cheese on top if desired.