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Creamy artichoke and rocket pasta topped with crispy breadcrumbs

Cooking
Time

18 m

Calories
per serve
Calories
/ serve

Serves

6

CREAMY ARTICHOKE&ROQUETTE 01

Ingredients

375 g angel hair pasta
1/3 cup (80ml) extra virgin olive oil
¾ cup (100g) fresh sourdough breadcrumbs
3 cloves garlic, crushed
2 x 280g jar free artichokes, rinsed and drained
1/3 cup chopped fresh parsley
½ cup (125ml) vegetable or chicken stock
300 ml Carnation Lite Cooking Cream
Sea salt & freshly ground black pepper, to taste
½ cup (40g) grated parmesan
50 g rocket

Method

  • 1

    Cook pasta in a large pan of salted boiling water until tender. Drain well and keep warm.

  • 2

    Meanwhile, heat half the oil in a large frypan over medium heat, add breadcrumbs and fry until golden; tossing occasionally to brown evenly, remove from pan and drain on absorbent paper.

  • 3

    Heat remaining oil in a large frypan over medium heat. Add garlic; cook 1 minute, being careful not to burn; add artichokes, parsley, stock, Carnation Lite Cooking Cream and cook for 3-5 minutes or until sauce is reduced slightly. Stir through pasta, rocket and parmesan. Serve immediately topped with breadcrumbs.

Nutrition

ENERGY (kJ) ENERGY (cal) PROTEIN TOTAL (g) FAT TOTAL (g) SATURATED FATS (g) CARBOHYDRATE (g) SUGARS (g) SODIUM (mg) DIETARY FIBRE (g) CALCIUM (mg)
Average Quantity per Serving: - g - - - - - - - - - -
Average Quantity per: - g - - - - - - - - - -

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