Creamy artichoke and pine-nut pasta

A rich and creamy vegetarian dish!

Recipe from: 31 August 2015
Preparation time: 20 min
Cooking time: 15 min


  • 1
    can or jar artichoke hearts, drained
  • 60
  • 1
    onion, finely chopped
  • 1
    clove garlic, crushed
  • 30
    cake flour
  • 125
    prepared vegetable stock
  • 125
    crème fraîche
  • 125
    grated fresh Parmesan cheese, plus extra to serve
  • 2
    grated lemon zest
  • 1
    pack mange tout or snow peas, cut in half
  • half a packet of rocket
  • 50
    pine nuts, toasted
  • pasta of your choice, cooked
Servings: Change Serving


Drain the artichokes. Chop a quarter of the artichokes into small pieces. Heat a griddle pan until it is hot, then sear the remaining artichoke hearts.
Heat the butter and sauté the onion until soft. Add the garlic. Sauté for a further minute. Add the flour and stir for 30 seconds. Add the vegetable stock, a little at a time, stirring continuously. Add the crème fraîche, Parmesan cheese and lemon zest. Bring to a gentle simmer.
Add the mange tout and chopped artichokes and simmer until they are just tender. Add most of the rocket and the grilled artichokes and toss gently. Season to taste with salt and plenty of freshly ground black pepper.
Spoon the sauce over the cooked pasta. Garnish with extra Parmesan and the remaining rocket and sprinkle with the toasted pine nuts. Serve hot.

Text and image source: Ideas magazine

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White pepper
Use white pepper when making pale, creamy sauces or clear stock because it won't discolour the sauce.

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