Monday, 14 July 2014

Spinach & Artichoke Cheesey Pasta (Secret Recipe Club)

Spinach & Artichoke Pasta

Secret Recipe Club

My assignment for the Secret Recipe Club this month was to make something from Mostly Food and Crafts. Danielle's blog has dozens of gorgeous recipes, including a whole section just for beans, and some really tempting desserts. I'm trying to be just a little bit more healthy this month, though, so in the end I tore myself away from the cakes and went back to the savoury options.

One of the dishes I've repeatedly fallen in love with on recent trips to the US is a spinach and artichoke dip. Hot dips were a bit of a novelty to me the first time I tried it, and this one contains a few of my favourite ingredients. I'd even been thinking, a couple of weeks ago, that such a dip would make a great pasta sauce to try when I got home.

So when I saw that Danielle had a recipe for cheesey baked penne with spinach and artichokes, I knew what I was making for SRC this month. This was a really easy recipe, and brought back a lot of happy memories.

I've adapted the recipe slightly, adding a little cream cheese to make the whole thing more creamy. I used fresh spinach rather than frozen, but I can't imagine that would make much difference: it just happens to be in season (and in my garden!). I also converted the recipe into metric units, and I'm feeding two rather than a family.

Spinach & Artichoke Pasta

Spinach & Artichoke Cheesey Pasta
Serves 2

200g (8oz) dried pasta
135g (½ cup) cream cheese
150g (1 cup) grated mozzarella cheese
8 artichoke hearts (1 tin, 240g)
2 large handfuls of spinach
fresh ground black pepper
  1. Preheat the oven to 200°C (390°F).
  2. Cook the pasta according to the packet instructions.
  3. Mince the artichokes and cut the spinach into strips.
  4. Drain the pasta and return to the saucepan.
  5. Stir the cream cheese and mozzarella into the pasta, along with the vegetables.
  6. Warm over a low heat until the cheese melts.
  7. Season to taste with black pepper.
  8. Decant into an oven-proof dish and bake for 5-10 minutes until the top begins to brown.


Danielle Miller said...

So glad you enjoyed it!

Rachel said...

Might work well with Goat's Milk cream cheese, too..

Michaela Kenkel said...

Rachel, What a delicious looking pasta dish!! Great post!!

Miz Helen said...

We would really enjoy this very comforting dish. Great recipe for the SRC.
Miz Helen

Heather S said...

Looks great! This is one of my favorite flavor combinations. Great SRC recipe!

Julie said...

Yum! Love the flavor combinations in this one! Visiting from SRC B!

Mollie at Yumbles said...

Looks so tasty! Love the combo of spinach and artichoke.

Thalia @ butter and brioche said...

looks so creamy and delicious.. love it!

Colleen Bauer said...

Ahh, spinach and artichoke dip turned into an entree pasta dish. Yes, definitely!

CJ Huang said...

Yum! spinach and artichokes is such a tasty combo. :)

Post a Comment

Thanks for dropping in! I'd love to hear what you have to say, and if you leave a URL, I'll be round to visit you soon. (Comment moderation is on because the spam has become overwhelming!)

Related Posts Plugin for WordPress, Blogger...