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Spinach and artichoke penne

Spinach and artichoke penne
4.6 165 rating
Prep. 15 min
Total 1 h 5 min
6 portions
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Ingredients

  • butter plus extra for greasing
    80 g
  • Parmesan cheese cut into pieces (2-3 cm)
    100 g
  • mozzarella cheese cut into pieces (2-3 cm)
    100 g
  • water
    1450 g
  • penne pasta
    320 g
  • garlic cloves
    3
  • brown onion (approx. 150 g), cut into eighths and layers separated
    1
  • marinated artichoke hearts drained and cut into quarters
    340 g
  • fresh baby spinach leaves
    120 g
  • fresh mint leaves only, cut into pieces
    2 sprigs
  • plain flour
    40 g
  • Vegetable stock paste (see Tips)
    2 tsp
  • onion salt
    1 tsp
  • ground black pepper
    ½ tsp
  • ground cayenne pepper (optional)
    ¼ tsp
  • sour cream
    200 g
  • frozen green peas thawed
    100 g

Difficulty

easy

Nutrition per 1 portion

Sodium 860.5 mg
Protein 21.8 g
Calories 2571.3 kJ / 612.2 kcal
Fat 35.6 g
Fibre 9.9 g
Saturated Fat 22.1 g
Carbohydrates 47 g

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