One Pot Spinach and Artichoke Pasta (No-boil pasta recipe) by Food Dolls

So yummy and easy!

I added:

Organic grape tomatoes sliced in half

Organic green peas

My changes:

Vegan cream cheese instead of mascarpone

Mozzarella instead of Monterey Jack and smaller amount

A lot less of parmesan due to dairy sensitivity

A lot less salt if not rinsing the artichoke

INGREDIENTS

UNITS SCALE

• 16 oz uncooked spirali pasta (or similar shape)
• 4 garlic cloves, minced
• 4 cups low-sodium vegetable or chicken broth
• 3 cups fresh baby spinach
• 14 oz artichoke hearts, rinsed, chopped and squeezed dry
• 3 tsp sea salt (more or less to taste)
• 1 tsp freshly ground black pepper (more or less to taste)
• 1/4 cup mascarpone cheese
• 1/2 cup heavy cream
• 1/2 tsp crushed red pepper, more or less to taste (optional)
• 1/3 cup freshly grated parmesan cheese
• 2 tsp dried oregano
• 3/4 cup shredded parmesan cheese
• 8 oz freshly grated monterrey jack cheese

INSTRUCTIONS

1. In an enameled pot or dutch oven on medium-high heat add uncooked pasta, spinach, artichoke hearts, garlic, salt, pepper, oregano, and crushed red pepper.
2. Pour the broth and give it a good stir. Increase the heat to high. Bring to a boil, cover and reduce heat to medium-low.
3. Cook for 10-12 minutes or until pasta is al-dente.
4. Once the pasta is cooked, reduce the heat to low. Stir in the mascarpone, parmesan cheese, heavy cream, and monterey jack cheese. It should come together and be nice and creamy.
5. Garnish with grated parmesan cheese.

Find it online: https://www.fooddolls.com/one-pot-spinach-and-artichoke-pasta/