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Creamy Artichoke Dip Torchiette

with Sun-Dried Tomatoes & Mascarpone

Cooking time

15 minutes

Servings

2/4

Calories

590 /serving

We love a good artichoke dip so much we’re recreating it as a pasta sauce. Creamy with mascarpone cheese and striated with wilted greens and sun-dried tomatoes, it clings to twists of fresh torchiette boiled to toothsome. A cinch to put together!

We will send you:

  • 2 Celery stalks
  • 15ml Minced garlic
  • 120g Baby greens (baby spinach or kale)
  • 225g Fresh torchiette
  • 15g Herbes salées
  • 170ml Marinated artichokes (jar)
  • 15g Sliced sun-dried tomatoes
  • 60ml Mascarpone

Contains: Eggs, Milk, Sulphites, Wheat

You will need:

Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
24 g
Saturated Fat
8 g
Sodium
1220 mg
Total Carb
78 g
Sugars
3 g
Protein
19 g
Fibre
7 g
Preparation
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Mise en place

  • Bring a medium pot of salted water to a boil.

  • Thinly slice the celery crosswise.

  • Reserving the marinade, drain the artichokes and pat dry; quarter.

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Start the sauce

  • In a large pan, heat a drizzle of oil on medium-high.

  • Add the celery, garlic, tomatoes and herbes salées.

  • Sauté, 2 to 3 min., until softened.

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Boil the pasta

  • Meanwhile, add the pasta to the pot of boiling water; stir gently to separate.

  • Boil, 3 to 5 min., until al dente.

  • Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.

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Wilt the spinach & continue the sauce

  • To the pan, add the spinach. Sauté, 1 to 2 min., until wilted.

  • Add the artichokes and sauté, 1 to 2 min., until warmed through; season lightly with S&P.

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Finish the sauce & combine the pasta

  • To the pan, add the mascarpone, reserved artichoke marinade and ½ the reserved cooking water.

  • Cook, stirring occasionally, 1 to 2 min., until the sauce is smooth.

  • Add the pasta and cook, stirring occasionally, 1 to 2 min., until combined.

  • If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.

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Plate your dish

  • Divide the pasta between your bowls. Bon appétit!