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Monday, August 18, 2014

Spicy artichoke and cheese pasta souffle

This is the type of meal you can make when you have absolutely no time for cooking (or eating for that matter) and suddenly hunger strikes and you have to throw something together really fast. It tastes hearty and warming enough to put you back on your feet so you can go back to writing for that project :). Ready in no time and full of delicious flavors, reasonably light and quite healthy (if made with wholewheat pasta). Not to mention that preparing pasta "al forno" (in the oven) the good old Italian gives a very special taste to almost any dish. At least to me, it's one of my favorite ways of making pasta. Probably because it's so easy, too :)

Last year: Avocado and green leaf salad (vegan).
Two years ago: Mushroom and broccoli filled omelet
Three years ago: Baby making and no cooking :).

Ingredients (serves 2):
  • 200 g penne integrale (wholewheat pasta)
  • 100 g Gouda or emmentaler cheese
  • 50 g artichokes from the can
  • 1 teaspoon chilli oil
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon coriander
  • 1-2 tablespoons pesto or yogurt (optional)

It's very easy. Boil the pasta according to package instructions. Meanwhile, chop up the canned artichokes into bite-sized pieces:

Put the boiled pasta in heat-proof bowls:

Mix the pasta with the spices (including the chili oil) and pesto or yogurt (if using). Also add the artichokes and about 3/4 of the cheese, torn into pieces with your fingers. Top up with the remaining cheese:

Off into the oven with them at 200 degrees C for about 10 minutes :). Take out and dig in!

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