100 g (3/4 oz), drained weight, canned artichokes, quartered
vegetable oil spray
50 g (1 3/4 oz) fresh baby spinach leaves
100 g (3 1/2 oz) dried tagliatelle
100 ml (3 1/2 fl oz) White Sauce (see below)
2 tsp chopped fresh basil, plus extra to garnish
1 tsp finely chopped fresh lemon thyme, plus extra to garnish
1 tsp creamed horseradish
2 tsp 15% fat creme fraiche
vegetable oil spray
50 g (1 3/4 oz) fresh baby spinach leaves
100 g (3 1/2 oz) dried tagliatelle
100 ml (3 1/2 fl oz) White Sauce (see below)
2 tsp chopped fresh basil, plus extra to garnish
1 tsp finely chopped fresh lemon thyme, plus extra to garnish
1 tsp creamed horseradish
2 tsp 15% fat creme fraiche
method
1. Preheat the oven to 220°C/425°F/Gas Mark 7.
2. Spread the artichokes out on a nonstick baking tray, spray lightly with oil and roast in the oven for 20 minutes until golden brown.
3. Meanwhile, heat a large, lidded saucepan over a medium heat. Add the spinach, cover and steam for 2 minutes. Remove from the heat and drain the spinach in a colander.
4. Cook the pasta according to the instructions on the packet and drain.
5. Return the drained spinach to the pan, add the sauce and warm gently. Add the herbs, horseradish, creme fraiche and artichokes and stir in the warm pasta. Allow to warm through.
6. Serve, garnished with extra herbs.
1 tsp mustard powder
2 small bay leaves 1 small onion
4 tsp freshly grated vegetarian Parmesan or Pecorino cheese
120 g (4 1/4 oz) baby spinach leaves
1. To make the sauce, put the milk into a small non-stick saucepan with the flour, mustard, onion and bay leaf. Whisk over a medium heat until thick. Remove from the heat, discard the onion and bay leaf and stir in the cheese. Set aside, stirring occasionally, to prevent a skin forming.
2. Spread the artichokes out on a nonstick baking tray, spray lightly with oil and roast in the oven for 20 minutes until golden brown.
3. Meanwhile, heat a large, lidded saucepan over a medium heat. Add the spinach, cover and steam for 2 minutes. Remove from the heat and drain the spinach in a colander.
4. Cook the pasta according to the instructions on the packet and drain.
5. Return the drained spinach to the pan, add the sauce and warm gently. Add the herbs, horseradish, creme fraiche and artichokes and stir in the warm pasta. Allow to warm through.
6. Serve, garnished with extra herbs.
For the White sauce
250 ml (9 fl oz) skimmed milk 20 g (3/4 oz) cornflour1 tsp mustard powder
2 small bay leaves 1 small onion
4 tsp freshly grated vegetarian Parmesan or Pecorino cheese
120 g (4 1/4 oz) baby spinach leaves
1. To make the sauce, put the milk into a small non-stick saucepan with the flour, mustard, onion and bay leaf. Whisk over a medium heat until thick. Remove from the heat, discard the onion and bay leaf and stir in the cheese. Set aside, stirring occasionally, to prevent a skin forming.
serving amount
serves 2
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