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An outrageously cheesy green pasta inspired by spinach artichoke dip. It’s comforting with just a hint of goodness, and quick and easy to make.
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Step 1.
Add the spinach, parsley, cornflour, peeled garlic cloves, onion granules and milk to a blender and blitz until smooth.
Step 2.
Set a large saucepan over a high heat. Pour in the blended milk mixture, vegetable stock and pasta. Stir together and season with salt and plenty of freshly cracked black pepper. Bring to the boil, then turn the heat down to medium and leave to simmer, stirring occasionally, until the pasta is cooked to al dente (normally around 10 mins but follow the packet instructions). Taste and season with salt and pepper.
Step 3.
Meanwhile, drain the artichokes and chop any large ones into bite sized chunks. Heat the grill to high.
Step 4.
Once the pasta is cooked, stir through the artichokes, grated Cheddar and ½ the grated mozzarella. If you want it saucier, stir through a splash of water.
Step 5.
Tip the pasta into an ovenproof dish, scatter the remaining mozzarella over the top and season with freshly cracked black pepper. Slide under the grill for 2-5 mins until golden.
Step 6.
Leave it to cool for a couple of minutes before tucking in (warning: it's HOT!).
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
Spinach
Fresh Parsley
Cornflour
Garlic Clove
Onion Granule
Milk
Vegetable Stock
Fusilli
Jarred Artichokes
Grated Cheddar
Grated Mozzarella
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
Spinach
Fresh Parsley
Cornflour
Garlic Clove
Onion Granule
Milk
Vegetable Stock
Fusilli
Jarred Artichokes
Grated Cheddar
Grated Mozzarella
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Add the spinach, parsley, cornflour, peeled garlic cloves, onion granules and milk to a blender and blitz until smooth.
Step 2.
Set a large saucepan over a high heat. Pour in the blended milk mixture, vegetable stock and pasta. Stir together and season with salt and plenty of freshly cracked black pepper. Bring to the boil, then turn the heat down to medium and leave to simmer, stirring occasionally, until the pasta is cooked to al dente (normally around 10 mins but follow the packet instructions). Taste and season with salt and pepper.
Step 3.
Meanwhile, drain the artichokes and chop any large ones into bite sized chunks. Heat the grill to high.
Step 4.
Once the pasta is cooked, stir through the artichokes, grated Cheddar and ½ the grated mozzarella. If you want it saucier, stir through a splash of water.
Step 5.
Tip the pasta into an ovenproof dish, scatter the remaining mozzarella over the top and season with freshly cracked black pepper. Slide under the grill for 2-5 mins until golden.
Step 6.
Leave it to cool for a couple of minutes before tucking in (warning: it's HOT!).
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