Ricetta: Pasta ai carciofi con burro di miso | FOOBY

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast provides a cheesy flavor with fewer calories.

Prepare artichokes by trimming and removing tough outer leaves.

Slice artichokes into quarters and soak in lemon water to prevent browning.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add artichokes to the skillet and sauté for about 5-7 minutes until tender.

Pour in white wine and let it simmer until reduced by half, about 3-5 minutes.

Add vegetable broth and bring to a simmer, cooking for another 5 minutes.

Meanwhile, cook pasta in salted boiling water until al dente, according to package instructions.

Drain pasta, reserving a cup of pasta water.

Combine pasta with the artichoke mixture in the skillet, adding reserved pasta water as needed for creaminess.

Stir in grated parmesan cheese and season with salt and black pepper to taste.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens