Pasta Artichoke
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g pasta, (e.. taliatelle)
- 200 g cream cheese, (16% liht also works)
- 2 cans artichoke hearts, (from the can)
- 1 small Can / s tomato paste
- 60 ml sour cream
- 3 cloves garlic
- 1 onion (s)
- Cayenne pepper
- Parmesan or Grana
- 2 teaspoons olive oil
- Seasoned Salt
- pepper
Print Recipe
Pin Recipe Instructions
- Chop the onions and garlic and fry them in the olive oil. Quarter the artichoke hearts and add to the onions.
- In the meantime, put the pasta on.
- Season the artichoke sauce well with cayenne pepper, herb salt and pepper (cream cheese takes away a lot of the heat) and fry everything until it is lightly browned. Add the cream cheese and the sour cream, as well as the tomato paste. Stir and continue frying on a very low heat.
- After about 10 minutes, check the consistency of the sauce and add as much water as necessary to get a creamy sauce.
- Al dente pasta in the pan with the sauce, turn up the flame briefly and stir everything together.
- Serve on plates, eat freshly grated with a little Grana or Parmesan.
- Very low in calories if you take light cream cheese!
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