PREP TIME: 10 mins. COOK TIME: 30-50 mins. SERVINGS: 4-6

This artichoke pasta dish is a fresh spin on the traditional, and takes just 10 minutes to make and can be ready in less than half an hour



UKF Brie Faumage x 2

AP Four Herb or Basil Pesto

1 packet of Penne or Lasagne

Bechamel Sauce (See recipe under SAUCES)

Dozen marinated Artichoke Hearts, quartered

2 cups Baby Spinach

Salt and Ground Black pepper

Handful Fresh Basil, torn and divided


1. Preheat oven to 175 C.

2. Bring a pot of water to a boil and salt generously. Cook the pasta al dente, according to the package instructions, drain and set aside.

3. Heat bechamel sauce in large saucepan, and stir in a few basil leaves, artichokes, and cooked pasta. Add salt and pepper, to taste. Turn off the heat and stir in the spinach.

(If making lasagne, layer sauce and vegetables with cheese in a large casserole dish and cook according to instructions or 30-40 mins. For penne, simply cook pasta and stir in the bechamel mixture to coat and serve.)

4. Lightly oil a large casserole dish and add the pasta mixture to the dish. Add cheese and some more basil leaves in layers and top. Bake until the cheese is browned and bubbling, for 20 - 30 minutes.

5. Serve with a green salad and/or pesto on side for garnish.