Creamy Artichoke Dip Torchiette
with Sun-Dried Tomatoes & Mascarpone
Cooking time
15 minutes
Servings
2/4
Calories
590 /serving
We love a good artichoke dip so much we’re recreating it as a pasta sauce. Creamy with mascarpone cheese and striated with wilted greens and sun-dried tomatoes, it clings to twists of fresh torchiette boiled to toothsome. A cinch to put together!
We will send you:
- 2 Celery stalks
- 15ml Minced garlic
- 120g Baby greens (baby spinach or kale)
- 225g Fresh torchiette
- 15g Herbes salées
- 170ml Marinated artichokes (jar)
- 15g Sliced sun-dried tomatoes
- 60ml Mascarpone
Contains: Eggs, Milk, Sulphites, Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
24 g
Saturated Fat
8 g
Sodium
1220 mg
Total Carb
78 g
Sugars
3 g
Protein
19 g
Fibre
7 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Thinly slice the celery crosswise. Reserving the marinade, drain the artichokes and pat dry; quarter.
Start the sauce
In a large pan, heat a drizzle of oil on medium-high. Add the celery, garlic, tomatoes and herbes salées. Sauté, 2 to 3 min., until softened.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 3 to 5 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Wilt the spinach & continue the sauce
To the pan, add the spinach. Sauté, 1 to 2 min., until wilted. Add the artichokes and sauté, 1 to 2 min., until warmed through; season lightly with S&P.
Finish the sauce & combine the pasta
To the pan, add the mascarpone, reserved artichoke marinade and ½ the reserved cooking water. Cook, stirring occasionally, 1 to 2 min., until the sauce is smooth. Add the pasta and cook, stirring occasionally, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your bowls. Bon appétit!
