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Mafaldine Alfredo with Spinach & Artichoke Breadcrumbs
2 or 4 Serving Dinner

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.

Tags: High-Protein Soy-Free Chef's Choice Less Prep High Fiber
SERVINGS
PREP & COOK TIME
25 min
CALORIES
700
FAT
23g
CARBOHYDRATES
97g
PROTEIN
25g

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INGREDIENTS

  1. 13.75 oz artichoke hearts, drained and patted dry
  2. 2 garlic cloves, peeled and minced
  3. 1/4 cup panko breadcrumbs
  4. 6 oz mafaldine pasta
  5. 2 oz Treeline® Dairy-Free Herb Garlic Cheese
  6. 4 oz teen spinach
  7. 1/4 cup vegan basil pesto
  8. 1 tbsp olive oil*
  9. Salt*
  10. Pepper*
  11. *Not included
  12. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  13. For full ingredient list, see Nutrition.
Allergens: tree nuts (cashew, pine nut), wheat
Tools: Large pot, Large nonstick skillet
SERVINGS
PREP & COOK TIME
25 min
CALORIES
700
FAT
23g
CARBOHYDRATES
97g
PROTEIN
25g

Get Recipes Delivered

INSTRUCTIONS

1
Make the artichoke breadcrumbs

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)

2
Cook the pasta

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)

3
Serve

Divide mafaldine alfredo with spinach between bowls. Top with artichoke breadcrumbs and dollop with pesto. Buon appetito!

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