Vegetarian creamy pasta that is ready in 30 minutes!
Hello peeps! Here I come to you today with an easy pasta recipe. Yes, I know, for being Italian I post way too rarely pasta dishes. Fact is, ever since I was a little girl, I have never been a big pasta eater. If I crave food, that’s hardly going to be pasta!
But from time to time I do make myself some (maybe twice a month???) and today is one of those day!
Ingredients (serves 1):
- 2 artichokes
- 1/2 onion
- 1 tsp extra virgin olive oil
- salt and ground pepper
- 1 tbsp creamcheese (or soy yogurt for vegan option)
- 1 tbsp grated parmesan cheese (or nutritional yeast for vegan option)
- 1/2 lemon
- 60 g whole wheat short cut pasta
Dice up the onion and cook it on low heat with the oil and a few tbsp of water until soft.
Remove the external leaves from the artichokes, cut off the tips of the internal leaves, clean up the base
then slice them and place them in a bowl with water and the juice of half a lemon (this will prevent the artichokes to go black)
Once the onion is ready, add the artichokes to the skillet, season with salt and pepper, add about 1/2 cup of water, bring to a simmer and cover with a lid until tender – about 30 min.
Meanwhile, cook pasta al dente, drain it and add it to the skillet, stir, cover and keep cooking for 3-5 more minutes.
Stir in the cream cheese, chopped parsley and mint
Serve it up with some grated parmesan cheese.
I like to go heavy with the cheese on this dish, it gives it that extra flavour which is always nice.
If you make this recipe tag me on IG @the_fit_mediterranean