![Spinach and artichoke penne Spinach and artichoke penne](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/05ECE6A7-3B9D-4B0C-AD2B-B32FC087372F/Derivates/9E5ABEB0-A62C-46E9-A02E-255744CE05C4.jpg)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 80 g butter, plus extra for greasing
- 100 g Parmesan cheese, cut into pieces (2-3 cm)
- 100 g mozzarella cheese, cut into pieces (2-3 cm)
- 1450 g water
- 320 g penne pasta
- 3 garlic cloves
- 1 brown onion (approx. 150 g), cut into eighths and layers separated
- 340 g marinated artichoke hearts, drained and cut into quarters
- 120 g fresh baby spinach leaves
- 2 sprigs fresh mint, leaves only, cut into pieces
- 40 g plain flour
- 2 tsp Vegetable stock paste (see Tips)
- 1 tsp onion salt
- ½ tsp ground black pepper
- ¼ tsp ground cayenne pepper (optional)
- 200 g sour cream
- 100 g frozen green peas, thawed
- Nutrition
- per 1 portion
- Calories
- 2571.3 kJ / 612.2 kcal
- Protein
- 21.8 g
- Carbohydrates
- 47 g
- Fat
- 35.6 g
- Saturated Fat
- 22.1 g
- Fibre
- 9.9 g
- Sodium
- 860.5 mg
Alternative recipes
Black bean enchiladas
1 Std. 20 Min
Mushroom stroganoff
20min
Mexican one-pot pasta
30min
Cauliflower and sweet potato lasagne
1h 35 min
Broccoli mustard pasties
1 godz. 55 min
Lentil and pumpkin pot pies
1h 25min
Lentil moussaka
3h 30 min
Ricotta, mint and zucchini lasagne
2h
Roasted vegetables with horseradish cream
40min
Mushroom and sun-dried tomato fettuccine
35min
Zucchini, lentil and coconut stew
30min
Vegetable bake with goat's feta
1h 30min