| Prep: 10 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 25g | 10g | 40g |
| sugars | fibre | protein | salt |
| 3g | 4g | 12g | 0.8g |
There’s something incredibly soothing and satisfying about a bowl of Artichoke and Sun-dried Tomato Pasta. As someone who grew up amidst the lush valleys of California, I’m naturally drawn to dishes that highlight fresh, vibrant ingredients, and this pasta dish is no exception. The first bite brings a warm, comforting richness while still managing to taste light and fresh, reflecting that quintessentially West Coast balance.
The Mediterranean Influence
This recipe nods to the flavors of the Mediterranean, a place that’s always been close to my heart. Artichoke hearts bring a subtle earthiness and a satisfying, meaty texture without the heaviness of actual meat. Sun-dried tomatoes, with their deep, tangy sweetness, pair beautifully with the artichokes, creating a flavor profile that feels both indulgent and health-conscious. Plus, I love how a touch of red pepper flakes can add a little kick of spice if you’re in the mood for it.
A Health-Conscious Choice
One of the reasons I treasure this Artichoke and Sun-dried Tomato Pasta recipe is its nutritional benefits. Artichokes are a fantastic source of antioxidants, dietary fiber, and essential vitamins. Sun-dried tomatoes are packed with concentrated nutrients like vitamin C, potassium, and iron. Pairing these two powerhouse ingredients with heart-healthy olive oil and fresh basil not only boosts the dish’s flavor but also its nutritional profile.
The use of heavy cream and Parmesan cheese adds a dose of rich, creamy decadence, but if you’re looking to lighten things up, you could easily substitute with a plant-based cream or even swap out the cream entirely for a mix of pasta water and a bit of cornstarch for thickness. Grated parmesan can be replaced with nutritional yeast for a dairy-free option without sacrificing umami.
Pairing Suggestions and Similar Dishes
If you’re thinking of rounding out this meal, consider serving it alongside a fresh, zesty salad like my Greek Salad. The crisp and tangy flavors will complement the creamy pasta perfectly. Additionally, a glass of crisp white wine, perhaps a Sauvignon Blanc from California’s wine country, would be a beautiful pairing.
This recipe is also somewhat reminiscent of dishes like Creamy Spinach Pasta or even a Creamy Tomato Chickpea Pasta. Each of these recipes provides a luscious, creamy sauce paired with vegetables, making them excellent alternatives if you enjoy this dish.
Ultimately, the Artichoke and Sun-dried Tomato Pasta is a dish that marries comfort with mindful eating, making it a staple in my kitchen and a recipe I hope you’ll love just as much as I do.
What You’ll Need
- 12 oz fettuccine pasta
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
Method
Step One
Cook the fettuccine pasta according to the package instructions. Drain and set aside.
Step Two
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Step Three
Add the artichoke hearts and sun-dried tomatoes to the skillet. Cook, stirring occasionally, for about 5 minutes.
Step Four
Stir in the heavy cream and bring the mixture to a gentle simmer. Cook for 3-4 minutes until the cream has slightly thickened.
Step Five
Add the grated Parmesan cheese and stir until it has melted into the sauce.
Step Six
Toss the cooked fettuccine pasta into the skillet and mix well to coat the pasta with the sauce. Season with salt, pepper, and red pepper flakes (if using).
Step Seven
Remove from heat and sprinkle with chopped fresh basil before serving. Enjoy your Artichoke and Sun-dried Tomato Pasta!
