Creamy artichoke spaghetti

    Creamy artichoke spaghetti

    (117)
    1save
    30min


    115 people made this

    About this recipe: 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.

    Ingredients
    Serves: 4 

    • 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

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Bring a large pot of salted water to the boil. Add spaghetti and cook until al dente. Drain and keep warm.
    2. 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.
    3. 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.
    4. 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

    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.

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    Reviews & ratings
    Average global rating:
    (117)

    Reviews in English (117)

    by
    33

    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  (Review from Allrecipes US | Canada)

    by
    22

    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  (Review from Allrecipes US | Canada)

    by
    19

    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  (Review from Allrecipes US | Canada)

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