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.
340g uncooked spaghetti
1 tablespoon olive oil
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
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Method Prep: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.