Main courses · Vegetarian
Spinach and artichoke penne
To make Vegetable stock paste, refer to the recipe on Cookidoo®.
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Details
- Difficulty
- Easy
- Prep
- 15 min
- Active
- 15 min
- Cook
- 65 min
- Total
- 65 min
- Yield
- 6 portions
Recipe labels
Choose a label to find similar recipes.
- Category
- Main coursesVegetarian
- Time
- Longer
- Nutrition
- High fibre
- Difficulty
- Easy
- Rating
- Proven favourite
- butter
- 80 g
- Parmesan cheese
- 100 g
- mozzarella cheese
- 100 g
- water
- 1.5 kg
- penne pasta
- 320 g
- garlic
- 3 cloves
- brown onion
- 1
- marinated artichoke hearts
- 340 g
- fresh baby spinach leaves
- 120 g
- fresh mint
- 2 sprigs
- plain flour
- 40 g
- Vegetable stock paste
- 2 tsp
- onion salt
- 1 tsp
- ground black pepper
- 0.5 tsp
- ground cayenne pepper
- 0.3 tsp
- sour cream
- 200 g
- frozen green peas
- 100 g
Nutritionper portion
Recipe total uses the original yield. Choose Custom to change portions.
- Protein
- 21.8 g
- Energy
- 2,561.4 kJ
- Calories
- 612.2 kcal
- Fat
- 35.6 g
- Fibre
- 9.9 g
- Carbohydrates
- 47 g
Open the original recipe on Cookidoo for cooking steps and complete source details.
View recipe on Cookidoo ↗