This dish takes the classic spinach artichoke dip and transforms it into a comforting pasta dinner without the heaviness. It’s easy, creamy, and ideal for those nights when you want something delicious in under 30 minutes.
300 g (10.5 oz) pasta
1 tablespoon olive oil
2 large garlic cloves, finely chopped
¼ teaspoon red chili flakes
250 g (1 cup) vegetable stock
180 g (6.5 oz) cream cheese
250 g (½ lb) baby spinach
1 x 400 g (14 oz) can artichoke hearts, drained
50 g (½ cup) grated vegetarian hard cheese
Salt and pepper to taste
Directions:
1. Boil pasta and reserve pasta water.
2. Sauté garlic and chili flakes in olive oil.
3. Add vegetable stock and cream cheese; melt completely.
4. Add spinach; stir until wilted.
5. Add pasta and artichokes; toss to coat.
6. Mix in grated cheese, season, and serve warm.
Prep Time: 25 minutes
Kcal: 428
