Need a healthy, delicious homemade dinner in 10 minutes?! I have your answer right here! This creamy artichoke pasta whips up so fast, using fresh whole ingredients you'll want to make it every week.
This post is sponsored by Explore Cuisine. All opinions are our own. #SmarterwaytoPasta #UseYourNoodle
Explore Cuisine Pasta
In this post we are using healthy pasta made by Explore Cuisine. It's pasta packed with protein and fiber. It's non-gmo, gluten-free and vegan!! You can find out where to buy by licking on this link, or purchase it here on amazon! I choose to go for a mild pasta that would pair with the aromatic flavors of the sauce, I used the chickpea fusilli.
TIPS for cooking gluten-free pasta:
1. Always cook your pasta in a large stock pot with lots of water. This allows the pasta to cook evenly, not stick together and the starches to dilute. If you cook in too little water your pasta will end up with a gluey sticky texture.
HOW MUCH WATER DO I COOK PASTA IN?
For every 12oz of pasta you want to use about 4-6qts of water.
2. When I showed this pasta online I got many comments telling me undercook the pasta by a minute or two. Since I will be throwing the noodles in another dish with hot sauce I undercooked the pasta. The directions said 9-12 minutes, I picked 8. It worked perfectly!
3. I also rinse the pasta in cold water after to wash off the flim of starches leftover. viola! I had perfect al dente pasta ready to go.
4. With any pasta always salt the water :) it helps give the noodles and nice flavor and bring out their natural flavors too.
How to make Creamy Artichoke Pasta
STEP 1: One of the tricks for this meal to whip up so fast is to have your pasta boiling while your making your sauce. So fill up your large stock pot with water and bring it to a rolling boil.
THE VEGETABLES
STEP 2: While noodles are boiling start your sauce by preparing the ingredients. Slice the tomatoes, green onions, garlic and artichokes.
STEP 3: In a skilled or large bottomed pan melt butter and sautéed green onions, garlic together for about 1 minute.
 STEP 4: Add in your artichoke and tomatoes. Since you are using fresh tomatoes you will want to allow the ingredients to cook slowly for about 3-5 minutes. This allows the acidity of the tomatoes to cook off and them to soften.* If you don't like or don't have fresh tomatoes you can use canned diced tomatoes too!
DONT use marinated artichokes.
THE SAUCE
STEP 5:Â after the veggies and seasoning have cooked down a little you will can add the liquids to the sauce.
PRO TIP:When I'm using chicken broth in a recipe that calls for less than a can or a carton of broth I like to just whip up a little broth using hot water and this better than bullion base. It's healthy and so full of flavor. Then I dont find myself trying to use leftover broth before it goes bad in my fridge.
MIX TOGETHER
Now toss your noodles with your sauce, add a heaping ½ cup of freshly grated parmesan cheese. Please don't skip this step and please splurge for the fresh kind. You won't regret it!
PRO TIP: you can find freshly grated parmesan cheese in the specialty cheese section and its about the same price or less (for the same amount) as the processed parmesan cheese.
Serve this delicious creamy artichoke pasta immediately!
Keep In Touch
Please let me know if you make this easy creamy artichoke pasta!!  I love to hear from those who make my recipes.  If you want to keep up with our newest recipes, make sure you follow is on Facebook and Instagram, and make sure to subscribe to our newsletter.
Creamy Artichoke Pasta
Creamy artichose pasta using fresh whole ingrenients done in 10-15 minutes!
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Servings: 6 servings
Calories: 287kcal
Ingredients
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- salt & pepper
- 2 green onions chopped
- 2 garlic cloves minced
- 1 can whole artichoke hearts drained & quartered
- ½ can petite diced tomatoes with juice or two cups fresh tomatoes chopped
- 1 cup half & half
- ½ cup chicken broth
- 12 ounces pasta
- ½ cup grated parmesan cheese
Instructions
- Cook pasta in salted, boiling water. Drain and return to the hot pot.If using explore cuisine pasta cook for 8 minutes, drain and rinse with cold water.
- Meanwhile, melt butter and olive oil in a large skillet over medium heat. Add garlic, green onions, salt and pepper, then sauté until slightly softened, ~2 minutes.
- Add artichoke hearts and tomatoes into the skillet. Season with a bit more salt and pepper, then cook for 5 minutes, stirring every so often. Add in half & half and chicken broth, then cook for 30 more seconds.
- Sprinkle parmesan cheese over the cooked pasta then add in the tomato artichoke sauce. Stir to combine, and serve!
Notes
Always cook pasta in a large pot with extra water.Â
Nutrition
Calories: 287kcal | Carbohydrates: 43g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 220mg | Potassium: 163mg | Fiber: 1g | Sugar: 1g | Vitamin A: 170IU | Vitamin C: 2.5mg | Calcium: 109mg | Iron: 0.9mg
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FRANNIE says
THIS RECIPE IS AMAZING, ESPECIALLY THE SAUCE!! LOVE MAKING WITH DIFFERENT TYPES OF NOODLES.
jen H says
This has been one of my favorites from your website for a long time! Love the addition of artichokes.