Description

A cozy weeknight dinner featuring creamy sauce, spinach, and artichokes, perfect for a quick and special meal.

Ingredients

Pasta and Sauce Ingredients

300 g 300 g Pasta
180 g 180 g Cream cheese
250 g 250 g Vegetable stock
1 can 1 X 400 g (14 oz) can artichoke hearts (Drain well if packed in oil.)
2 cloves 2 Garlic cloves, large (Minced.)
250 g 250 g Baby spinach (Can use frozen spinach if needed.)
1 tbsp 1 tbsp Olive oil

Seasonings and Toppings

1/4 tsp 1/4 tsp Chilli flakes, red (Adjust to taste.)
to taste Salt and pepper to taste
50 g 50 g Cheese, vegetarian hard (Grated, for topping.)

Cook Mode Prevent your screen from going dark

Instructions

Preparation

Cook the pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat and sauté minced garlic until fragrant.

Cooking

Add the baby spinach and cook until wilted.
Stir in the artichoke hearts, cream cheese, and vegetable stock.
Add the cooked pasta and mix well.
Season with salt, pepper, and chili flakes.
Add grated hard cheese on top before serving.

Notes

Cool leftovers to room temperature before storing in an airtight container in the fridge for up to three days. Reheat gently with a splash of stock or water. This recipe can be made gluten-free with gluten-free pasta. Taste and adjust seasonings as needed.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: dinner, Main Course
Cuisine: Italian