Busiate Pasta with No-Cook Creamy Artichoke Sauce
If you're looking for a quick and easy pasta dish that is both healthy and delicious, then look no further than this recipe for Busiate Pasta with No-Cook Creamy Artichoke Sauce. Not only is it simple to make, but it is also perfect for spring as artichokes are currently in season. With just a few ingredients, you can create a creamy and savory sauce that is perfect for tossing with your favorite pasta.
- 1 can Baby Artichokes (drained)
- 1 cup cottage cheese
- 1 cup Parmesan (freshly grated)
- 4 cloves Garlic (minced)
- 2 tbsp EVOO
- Salt + Pepper
- 1 lb pasta of choice (al dente)
- Add artichokes, cottage cheese, parm, garlic, olive oil and salt + pepper to a food processor or blender and blend until smooth.
- Cook pasta of choice according to Al dente package instructions in heavily salted water. Save 1 - 2 cups of starchy pasta water, drain, and return pasta to pot. You’ll probably use around a half cup or so for the pasta, but it’s always good to have extra, especially for leftovers!
- Add your artichoke sauce to your pasta with a splash of hot pasta water and stir, adding more pasta water to thin out the sauce if need be. Remember, you can always add, you can’t subtract.
- Serve with more fresh parm + black pepper and enjoy!
I haven’t tried it yet, but think this would also be really good with a squirt of lemon and some zest.
Artichokes are a great source of fiber! To add even more fiber, throw in some spinach for a creamy spinach + artichoke situation.
Main CourseItalianartichokes, busiate, cottage cheese, creamy, extra virgin olive oil, garlic, no-cook, olive oil, parmesan, parmigiano reggiano, pasta