Pâtes aux épinards et aux artichauts

Ingrédients

• 300 g (10.5 oz) pasta
• 1 tablespoon olive oil
• 2 large garlic cloves, finely chopped
• 1/4 teaspoon red chilli flakes
• 250 g (1 cup) vegetable stock
• 180 g (6.5 oz) cream cheese
• 250 g (1/2 lb) baby spinach
• 1 x 400 g (14 oz) can artichoke hearts
• 50 g (1/2 cup) vegetarian hard cheese (or Parmesan), grated
• Salt and pepper to taste

Préparation

1. 1

   Bring a large pot of water to a...: Bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to package instructions. Reserve 1-2 cups of pasta water before draining.

2. 2

   Meanwhile, heat the olive oil over medium heat...: Meanwhile, heat the olive oil over medium heat in a large, deep pan or Dutch oven. Add the garlic and red chilli flakes and fry for 1 minute, careful not to burn the garlic.

3. 3

   Add the vegetable stock and cream cheese and...: Add the vegetable stock and cream cheese and cook, stirring, until the cheese has melted.

4. 4

   Bring the sauce to a simmer, then add...: Bring the sauce to a simmer, then add the baby spinach. Cook for 2-3 minutes, stirring often, until the spinach is wilted.

5. 5

   Add the cooked pasta and artichoke hearts and...: Add the cooked pasta and artichoke hearts and toss well until the sauce has thickened. Add a splash of the reserved pasta water if it looks too dry.

6. 6

   Stir in the grated cheese, season to taste...: Stir in the grated cheese, season to taste and serve immediately, with some extra grated cheese on top if you like.