Marinated artichokes are cooked in a creamy, simple sauce made with cottage cheese and soured cream, then tossed with cooked linguine in this rich but healthy pasta dish.
- 250g dried linguine
- 1 tbsp. each oil and butter
- 1 x 290g jar artichoke hearts marinated in oil, drained
- 1 onion
- 2 garlic cloves
- 1 tsp. dried oregano
- Salt and pepper
- 125g low fat cottage cheese
- 125g low fat soured cream
- 2 tbsp. parmesan cheese, grated
Finely dice the onion and mince the garlic cloves. Roughly chop the artichoke hearts. Bring a pan of salted water to the boil. Add the linguine and cook according to packed instructions.
Meanwhile heat oil and butter together in a frying pan. Add the onion and garlic and fry until soft and sweet. Add the artichokes and any liquid from the jar and cook through. Season with salt, pepper and oregano.
Blitz the cottage cheese and soured cream in a food processor until smooth. Take the pan off the heat, add the mixture to the pan and stir through. Add the drained cooked pasta and toss to combine, then sprinkle with the rest of the parmesan cheese.