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A great vegetarian pasta that's quick and easy to make. Spaghetti is tossed with marinated artichokes in a creamy sauce and topped with Parmesan.
115 people made this
- 340g uncooked spaghetti
- 1 tablespoon olive oil
- 15g butter
- 2/3 (280g) jar marinated artichoke hearts
- 1 small onion
- 3 cloves garlic, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 1 teaspoon dried oregano
- 115g low fat cottage cheese
- 125ml half fat soured cream
- 40g grated Parmesan cheese
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Bring a large pot of salted water to the boil. Add spaghetti and cook until al dente. Drain and keep warm.
- While pasta is cooking, heat a large frying pan over medium-high heat. Place olive oil, butter and liquid from artichoke hearts in frying pan.
- Cut artichoke hearts into bite-size pieces. When olive oil mixture is hot, add onion and garlic. Saute until soft and lightly browned. Stir in artichokes and saute until heated through.
- Season with salt, black pepper, cayenne pepper and oregano. Remove from heat and stir in cottage cheese and soured cream. Toss mixture with cooked pasta and top with Parmesan cheese.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Reviews & ratingsAverage global rating:(117)
Reviews in English (83)
by S. Petersen
WOW!! I couldn't believe how good this recipe is! I was wary with the low-fat stuff in it but it was great. My husband accidentally got me marinated artichokes when I just wanted ones in water and now I am glad he did! I used bowtie pasta and didn't use the full 12 ounces. It was so good I immediately ran a taste to my neighbor who also loves artichokes. She also gave it five stars. I can't wait to taste the leftovers tomorrow. Think I'll add some fresh tomatoes...-17 Apr 2006
I made this recipe one step healthier by using whole wheat pasta for more protein and fiber. I used fat-free cottage cheese and fat-free sour cream. Very yummy. I definitely agree that 12 oz of pasta requires more than just 6 oz of artichoke hearts, so I beefed-up the recipe by adding about 15 sea scallops. Just throw them in as you are cooking the onion and garlic. It turned out GREAT! I'm sure that shrimp would work just as well!!!25 g protein, 14 g fat, 9 g dietary fiber, 31 mg cholesterol,-08 Feb 2003
Great pasta dish! I sauteed chicken cubed chicken breast in olive oil until cooked through and tossed them in the pasta-- tasted even better! My family all loved it, including my kids as did my in-laws who were dining with us! I will definitely make it again. Also, we LOVE arthichoke hearts, my whole family, so I had a can of non-marnited hearts, I tossed in also, it was very good and we all enjoyed more artichoke hearts. Thanks for sharing this recipe.-06 Oct 2002
Creamy Chicken & Artichoke Pasta
While most artichoke dips include spinach, I recently came across a recipe for Green Chile Artichoke Bread, and it looks amazing. You need to check this out over a Yellow Bliss Road, there are so many cute recipe ideas, head on over and be sure to check out the bread recipe, as it would make a great game day snack!
I love taking some of my dishes and twisting them into other things, like Creamy Buffalo Chicken Bake, Buffalo Chicken Poppers, and Creamy Chicken Cordon Bleu Pasta Bake. This is super easy to prepare, sometimes easier than the original version itself. Pasta dishes are nice for my family because, most of the time I can get them made and done in 30-45 minutes, from start to finish. With 5 little kids that is a huge saver.
While many times I like to make these kinds of dishes in the morning and then bake right before dinner, this one is best served immediately. I think it is the cream cheese factor. I too always double, to be able to take this to family or friends that might need a meal that week. This dish is perfect for me because I simply love artichoke, but my husband felt it need some additional flavor, he is a spicy kind of guy. So there is the optional to add cayenne pepper, and you can season your chicken to however you want, this is where you could add a touch of heat.
I love the addition of the green chiles, a nice change up from the usual spinach. Enjoy this pasta inspired meal from one fantastic appetizer.
Creamy Shrimp, Spinach, and Artichoke Spaghetti Squash Boats
Spaghetti squash is one of those intriguing, slightly exotic vegetables that can be baked, steamed, boiled, or microwaved, making it very easy to prepare. You can even turn the “noodles” into traditional pasta and serve them as a healthy, nutritious substitute for the real thing.
In this recipe, roasted spaghetti squash is smothered with a rich and creamy sauce reminiscent of the ever-popular spinach and artichoke dip. Shrimp gives the dish additional texture and taste, making it a filling comfort food for a weeknight dinner. If you roast the squash ahead of time, it only takes minutes to put this meal together! And don’t for get to save, salt, and roast the seeds. They’re delicious.
Sucrose and starch tolerance vary. Individuals may need to modify the recipe to meet personal diet goals.
We used chicken in this recipe, but it would also go really well with shrimp if your family likes seafood. Just add 1 pound of uncooked, deveined shrimp instead of the chicken. If you are looking for a vegetarian version of this recipe, replace the chicken with mushrooms. This pasta makes really good leftovers, but it does dry out a little. Make sure to add a little cream or milk before heating it up in the microwave. I’ve also noticed that sometimes when you heat chicken up in the microwave it gives it a weird taste, but adding a little salt before microwaving helps to counteract the taste.
If you like the idea of working artichokes into your meal plan, here are a few great recipes to try.
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Creamy Vegan Spinach Artichoke Pasta
If you didn’t think pasta could get even more comforting, creamy and delicious, then prepare to have your world rocked with this Creamy Vegan Spinach Artichoke Pasta.
You guys have told me many times how much you like my Baked Spinach Artichoke Dip and my Spinach Artichoke Quesadillas. And it had me thinking…what if we used the same concept but over pasta?
Well, let me tell you, my instincts were right. Because this pasta is freaking delicious.
The creaminess of this pasta comes from vegan cream cheese. Something we’ve used again and again in TSV recipes. Like I’ve told you before, I think it is one of the few cheeses that vegans have gotten right.
TSV TIP: My favorite vegan cream cheese brands are Trader Joe’s, GoVeggie, Tofutti and Kite Hill.
The other main players in this sauce are spinach and artichokes (shocking, I know). I went with frozen spinach for this recipe. Mostly because it is simpler than using fresh. But you could totally use fresh if that is what you have on hand.
Once you have everything combined, you will want to use some of the leftover pasta water to loosen everything up.
Top it all off with some vegan parmesan and fresh basil and call it a night. Because this recipe is really that simple.
Creamy Rosa Baked Artichoke Dip
- 8 ounces cream cheese
- 1/2 cup tomato pasta sauce I used Classico Riserva
- 1 pinch sea salt
- Fresh ground pepper
- 1/2 cup Italian shredded cheese blend
- 2 tablespoons mayonnaise
- 1/2 cup drained canned artichoke quarters
Look for all the flavors of Classico Riserva Pasta Sauce available at your favorite grocery store!
This recipe goes from good to better with each step. It takes require two large soup pots or Dutch ovens (one for the pasta and one for the sauce). I use a Lodge Dutch Oven, which I’m obsessed with.
In my opinion, it’s one of the best deals you can get on an enameled cast iron Dutch oven, and you’ll be surprised at how versatile it is. It’s a piece I keep on my stovetop year-round and use almost DAILY. But, let’s get back to the recipe:
- Start by sautéing shallots and garlic in olive oil until softened. This recipe calls for 5 cloves of garlic, which do some heavy lifting in terms of flavor. However if you’re a mega garlic lover (raises hand), no shame in bumping this amount up!
- Next, add a whole 6-oz. bag of fresh baby spinach and let it cook down until wilted. (This should take 1 to 2 minutes while stirring constantly.)
- Add cream cheese and vegetable (or chicken) broth, and cook over medium heat. You want to cook the cream cheese long enough so that it completely melds into the broth. It helps if your cream cheese is as close to room temperature as possible before adding it. I suggest taking it out of the refrigerator at least an hour beforehand.
- Once the cream cheese and broth form a smooth, creamy sauce, stir in fresh thyme, lemon zest and juice. Using both the zest and juice of a lemon adds so much brightness, which helps cut through the richness of the creamy sauce.
- Stir in the marinated artichoke hearts and white beans, followed by the hot pasta and reserved pasta water. I suggest setting aside at least 1 cup of pasta water, which helps thicken and emulsify the sauce. I typically use the whole cup, however you can use as much as you need to achieve your desired consistency.
- Lastly, stir in freshly grated Parmesan, sprinkle some pine nuts over the top, and voila!
I always add a final sprinkle of Parmesan right before serving for good measure. Caramelized lemon halves and a drizzle of olive oil are also lovely compliments.
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Can I add protein - chicken, shrimp, white beans?
There are so many options for making this Spinach and Artichoke Pasta with some additional protein. The one we use the most often is chicken. For a quick and easy option, just add some chopped rotisserie chicken. You can also quickly saute some sliced chicken breast in olive oil and garlic. Then just fold it into the pasta. The same goes for shrimp.
Another option, and one of our favorites, is to use a lean chicken or turkey sausage. Since they already have great flavor, they enhance the pasta without needed to worry about adding additional seasoning. Just cook them, either sliced or whole, on the side and add to the pasta before serving.
If you want to add a vegetarian protein source, consider some white beans or chickpeas. Drain and rinse them well before adding them to your pasta. You could also use a vegetarian meat product like vegetarian chicken or vegetarian sausages.
One-Pot Pasta Recipes That Make The Tastiest Last-Minute Meals
We&rsquove said it before, and we&rsquoll say it again. One-pot recipes are EVERYTHING. Especially if there&rsquos pasta involved&hellipYep! One-pot pasta recipes make the perfect last-minute weeknight dinners, and they couldn&rsquot be easier to make. You literally bung your ingredients into a pot, and let it get to work. You can make anything from Creamy Three-Cheese Spaghetti (it&rsquos as easy and delicious as it sounds), to Fettuccine Alfredo, and you won&rsquot regret a single thing!
This one-pot sausage pasta dish is deliciously rich and indulgent - and only leaves you one pan to wash up! Feel free to use another type of sausage if you prefer.
That starchy water will bring the sauce together and help it stick to your pasta! As far as the oven time goes, make sure to bake the cheese until it's golden and looks like it's about to fall apart.
Whenever we crave steak this dish is always what we want to make. It comes together quickly and is so full of flavour. It makes us forget chicken ever existed.