Description
A creamy, cozy one-pan pasta dish that combines spinach, artichokes, and a rich cheese sauce, perfect for weeknight dinners.
Ingredients
Pasta and sauce ingredients
- 300 g Pasta (Short shapes like penne or rigatoni work best.)
- 180 g Cream cheese (Use room temperature for easier melting.)
- 1 can Artichoke hearts (400 g) (Drain if packed in water or oil.)
- 250 g Baby spinach (Can substitute with thawed frozen spinach, excess water squeezed out.)
- 50 g Vegetarian hard cheese (Grate fresh for better melting.)
- 1/4 tsp Chilli flakes, red (Adjust to taste for spiciness.)
- 2 cloves Garlic, large (Minced for best flavor.)
- 250 g Vegetable stock (Use low-sodium if preferred.)
- Salt and pepper to taste
- 1 tbsp Olive oil (For sautéing garlic.)
Instructions
Cooking the Pasta
- Cook the pasta according to package instructions. Drain and set aside.
Making the Sauce
- In a large pan, heat the olive oil over medium heat.
- Add minced garlic and chili flakes, and sauté for 1-2 minutes until fragrant.
- Add the vegetable stock and bring it to a simmer.
- Stir in the baby spinach and cook until wilted.
- Add the cream cheese, stirring until melted and incorporated. Season with salt and pepper.
- Add the cooked pasta and artichoke hearts to the pan, mixing well to combine.
- Stir in the grated vegetarian cheese until melted. Serve warm.
Notes
Let the pasta cool a bit before storing. It keeps in the fridge for 3 to 4 days. To reheat, warm gently on the stove with a splash of stock or water.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Cuisine: Italian