Mafaldine Alfredo
with Spinach & Artichoke Breadcrumbs
Ribbon-shaped mafaldine pasta (also known as reginette) holds up well with creamy sauces, like this vegan alfredo sauce with spinach. Briny artichoke hearts and garlicky breadcrumbs add a flavorful, crunchy topping to this indulgent yet healthy dish.
INGREDIENTS
- 13.75 oz artichoke hearts, drained and patted dry
- 2 garlic cloves, peeled and minced
- 1/4 cup panko breadcrumbs
- 6 oz mafaldine pasta
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 4 oz teen spinach
- 1/4 cup vegan basil pesto
- 1 tbsp olive oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Bring large pot of salted water to a boil for pasta. Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add artichoke hearts and cook, undisturbed, until beginning to brown, 3 to 4 minutes. Gently stir in garlic and breadcrumbs and continue to cook until garlic is fragrant and breadcrumbs are golden brown, 2 to 3 minutes. (4-serving meal: use 2 tbsp olive oil)
Add pasta to boiling water, stir, and cook until al dente, 8 to 10 minutes. Reserve ¼ cup pasta water, drain pasta, and return cooked pasta and reserved pasta water to pot. Add herb garlic cheese, spinach, and a pinch of salt and pepper and stir over low heat to combine. (4-serving meal: reserve ½ cup pasta water)
Divide mafaldine alfredo with spinach between bowls. Top with artichoke breadcrumbs and dollop with pesto. Buon appetito!
SIMILAR RECIPES
Blond Puttanesca with Chickpeas & Lemon Olive Sauce
Aleppo Lemon Butter Mafaldine with Eggplant & Garlicky Breadcrumbs
One Pot Mafaldine with Tomato Cream & Winter Greens
Butter Roasted Tomato Gratin with Farro & Toasted Breadcrumbs
Autumn Squash Bolognese with Penne & Sun-Dried Tomato Salsa
