Store cupboard recipes have become a necessity in recent times, but that doesn’t mean they have to be boring. I randomly purchased a couple of tins of Artichoke Hearts and set about finding the perfect dish for them. This Artichoke Pasta recipe is simple, tasty, cost-effective and is ready in just over 15 minutes. That’s near perfection, wouldn’t you say?
Midweek Meal Delight
The search for quick, easy and nutritious midweek meals is a faff, isn’t it? Well, look no further tbh. This recipe is as easy as popping broccoli in the oven at 200 celsius for 20 minutes, cooking your pasta and blending up your sauce.
First, chop the broccoli into florets, drizzle over a little oil, season generously with salt and pepper and roast for 20 minutes. Next, get a pot on for the pasta, season with salt and cook as per packet instructions.
For the sauce, pop the artichokes and everything except spinach in a blender and blitz until smooth. Gently heat the sauce over medium-low heat. When the broccoli is cooked, chop it into smaller chunks, and add to the pan. Finally, add the pasta to the artichoke sauce with 4 – 5 tablespoons of the pasta water, stir and serve. That’s it, that’s all there is to this Artichoke Pasta recipe.
Eating on a budget
This Artichoke Pasta recipe comfortably serves four people, and at time of writing would cost just 84p per portion if you purchased all the ingredients from Morrisons. There are of course changes and alternations you can make to this recipe to reduce the cost.
Suppose there’s no Olive Oil in the house, substitute for 100ml of water when blending. The water will help loosen the sauce and ensure it blends well.
Homemade pesto is far, far cheaper than buying the jarred stuff from the supermarket, and is a super handy thing to have in the fridge. Check out Jack Monroe’s Salad Bag Pesto, an absolute steal tbh. I prefer my pesto will pine nuts, they add something, but I understand that nuts are expensive.
Hide the Veg or add more Veg!
There are loads of things you could do with this recipe; you could switch out the broccoli and spinach for kale and asparagus for example. Mushrooms and Sweet Potato would be fabulous additions also.
If you have a fussy eater on your hands, just blanch the spinach first and add to the blender with the sauce. You could even roast the broccoli a bit longer and blend that into the sauce instead of having it “on show”. My Butternut Squash Pasta is the perfect example of hiding vegetables – so so sneaky.
Make it ahead.
I’m not sure how much time you’d save making the sauce part ahead of time – if any. Having said that, if you wanted to save on the midweek washing up you could make the artichoke pasta sauce ahead of time, the sauce will keep in the fridge for up to a week. If saving on the washing up is your jam, make sure you check out my one-pan Mushroom Pasta
How did it go?
If you enjoyed this recipe, please pop a comment in the comments box below, or even better post a picture of your delicious creation on Instagram for the whole world to see – you can find me @the_accidentalchef_.
Use Pinterest? Pin this image to your boards so you can find your favourite artichoke pasta recipe later.
- 1 tin of artichoke hearts
- 3 cloves of garlic
- 100 ml olive oil
- Juice of half a lemon
- 2 tablespoon green Pesto
- 1 head broccoli
- 2 handfuls spinach about 50g
- 280 g dried spaghetti or linguine
- Pre-heat oven to 200 Celcius
- Chop broccoli into bite-sized florets. Toss in oil and place on a baking tray, season generously with salt + pepper.
- Roast the broccoli for 20 minutes, until the edges are starting to crisp
- Set a large pan of salted water onto boil, cook pasta as per packet instructions
- Add garlic, artichokes, olive oil, lemon juice and two heaped tablespoons of pesto. Blitz until smooth.
- Gently heat the artichoke sauce over medium-low heat.
- Remove broccoli from the oven and chop into small pieces and add to the artichoke sauce, along with the spinach.
- Drain the pasta, reserving a couple of ladle’s full of the water
- Stir in the pasta into the sauce and loosen to your desired consistency using the reserved pasta water (about 4 tablespoons)
- Serve with a generous grinding of freshly cracked black pepper