Artichoke and sun-dried tomato pasta

I’m always thinking about news ways to cook pasta, I just love it! Arguably, any vegetables go well with pasta, if cooked well. However, there is something about Mediterranean style veggies, they just marry pasta perfectly. Artichokes and sun-dried tomatoes are a perfect combination! Super easy to make, you won’t regret!

Time: 25 minutes

Type: main

Difficulty: 1 pan

Makes: 4 portions

What you need:

2 tbsp chopped white onion

1/2 tbsp garlic granules

1 tbsp dried oregano

1 cup frozen broad beans

150g sun-dried tomatoes, chopped

200g marinated artichoke hearts, chopped

1/2 cup vegetable stock

400g wholemeal pasta

2 handfuls baby spinach

1 tbsp vinegar

Directions:

In a large frying pan, add onions, garlic granules and a little water and cook over low heat for about 3 minutes;

Meanwhile, cook pasta in a large pan;

Drain sun-dried tomatoes and artichokes and rinse over hot running water to remove excess oil- chop into smaller chunks;

Add broad beans and vegetable stock to the frying pan and let it cook for a few minutes;

Add sundried tomatoes, artichokes, oregano, spinach and vinegar, mix well and let it cook for another 2 to 3 minutes until the spinach has wilted;

Drain pasta once cooked and add to the veggie mixture – mix well, remove from heat and serve while hot.