| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 350 g dried tagliatelle
- 1.2 litres vegetable stock
- 1 handful basil leaves
- 1/2 tsp chilli flakes
- 350 g artichokes in oil drained
- 115 g spinach
- 150 g mozzarella balls drained
- 2 tbsp pine nuts toasted
- 4 garlic cloves
- olive oil
Ingredients
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Instructions
- Put a deep pan on a medium heat and add the oil, pasta, stock, artichokes, chilli, basil and garlic then bring to the boil.
- Turn down to a simmer for 10mins occasionally stirring. Stir in the spinach, mozzarella and 1 tsp of pine nuts after 8 mins.
- Once the pasta is al dente and the sauce has thickened add salt and pepper and remove from the heat. Serve and top with basil leaves and the rest of the pine nuts.