Creamy Artichoke and Rocket Pasta

  • cooking time
    18 m
  • calories per serve
    553 cal
  • serves
    6
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
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 according to pack directions. 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,  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.

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