Spinach Artichoke Pasta

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

sour cream

🥗Healthier: plain yogurt

💰Cheaper: cottage cheese

Plain yogurt offers a similar tangy flavor with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is often less expensive and melts well.

Bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to package instructions. Reserve 1-2 cups of pasta water before draining.

Meanwhile, heat the olive oil over medium heat in a large, deep pan or Dutch oven. Add the garlic and red chilli flakes and fry for 1 minute, careful not to burn the garlic.

Add the vegetable stock and cream cheese and cook, stirring, until the cheese has melted.

Bring the sauce to a simmer, then add the baby spinach. Cook for 2-3 minutes, stirring often, until the spinach is wilted.

Add the cooked pasta and artichoke hearts and toss well until the sauce has thickened. Add a splash of the reserved pasta water if it looks too dry.

Stir in the grated cheese, season to taste and serve immediately, with some extra grated cheese on top if you like.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens