Artichoke Cream Orrechiette with Broccoli

Thank you for sharing!

Last Updated on November 13, 2019 by Chef Mireille

Artichoke Cream PastaSo you’ve made a big tub of artichoke dip. Now you’ve got some leftover and need something to use it for quick before all the dairy products in it start breaking down and it goes rancid. All you need to do is add a little cream and a rich and decadent pasta sauce is easily as your fingertips.

Orrechiette is one of my favorite pasta shapes. Cream sauces easily stick inside its concave shape and its thick enough so that it has body. Unfortunately, this is not one of the most common shapes found and you may have to go a little out of your way to an Italian market or a gourmet supermarket to find it.

Artichoke Cream Orrechiette with Broccoli

Prep Time: 10 minutes
Cook Time: 20 minutes
Serves 4-6

Ingredients:

  • 2 tablespoons oil
  • 1 pint grape tomatoes
  • 1 stalk broccoli
  • 1 1/2 cups heavy cream
  • 3/4 cup artichoke dip
  • 10 oz. orrechiette pasta, cooked
  • 1 tablespoon finely chopped parsley

Heat oil in a shallow pan. Add tomatoes. Cook for 3 minutes until they start to blister.

Reduce heat to low. Using a potato masher, mash the tomatoes until they burst. Add broccoli and saute for 5 minutes.

Add cream and dip. Bring to a boil. Add pasta. Reduce heat to low and simmer for 5 minutes.

sauce -edit

Add parsley and stir to combine.

pasta -edit

Vegetarians often feel here in the US that something is just thrown together for them. Little attention is often played to them. This is one dish that will make your Vegetarian guests feel special.

See also  Lemon Basil Pesto Tagliatelle with Okra

creamy -edit

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    Artichoke Cream Orrechiette with Broccoli

    Prep Time10 mins
    Cook Time20 mins

    Ingredients

    • 2 tablespoons oil
    • 1 pint grape tomatoes
    • 1 stalk broccoli
    • 1 1/2 cups heavy cream
    • 3/4 cup artichoke dip
    • 10 oz. orrechiette pasta cooked
    • 1 tablespoon finely chopped parsley

    Instructions

    • Heat oil in a shallow pan. Add tomatoes. Cook for 3 minutes until they start to blister.
    • Reduce heat to low. Using a potato masher, mash the tomatoes until they burst. Add broccoli and saute for 5 minutes.
    • Add cream and dip. Bring to a boil. Add pasta. Reduce heat to low and simmer for 5 minutes.
    • Add parsley and stir to combine.
    Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

Creamy Pasta -edit

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#62

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Usha

    Mouthwatering pasta !! The angle of the middle picture is amazing!! The lighting, background, the angle of the picture and the setup is just perfect.

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