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Tandoori Chicken
Spinach Artichoke Macaroni and Cheese
| By : |
Lightened up combination of the classic mac and cheese with the healthy addition of spinach, artichoke and garlic
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
6 servings
|
Ingredients
- 1 tablespoon olive oil
- 1 large onion finely diced
- 10 garlic cloves minced
- 1 can artichoke hearts drained and rough chopped
- 1 lbs uncooked macaroni shells or any pasta
- 12 ounces baby spinach
- 4 cups low sodium vegetable broth divided
- 1 teaspoon red pepper flakes optional
- 4 ounces cream cheese room temperature
- 1/4 cup Parmesan cheese grated
- 1 cup low fat mozzerella grated
Ingredients
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Instructions
- Turn Instant Pot to saute(more) mode. Once the ‘hot’ sign displays, add oil. Add onion and mix well. Cook for 2 mins with glass lid on.
- Add garlic and stir well cooking for a minute. Add artichoke hearts and sauté for another minute.
- Add uncooked pasta and
3 cups of broth plus2 cups of water. Mix well. Make sure that most of the pasta is under the liquids. - Note: Each pasta shape is different and you may need more or less water.
- Close Instant Pot with pressure valve to sealing. Cook on Manual/Pressure Cook mode for 4 minutes followed by quick release.
- Open Instant Pot, give a quick stir to the pasta.
- At this stage add remaining water to the pasta. If the pasta looks a bit watery skip this step.
- Gently fold the spinach into the pasta and cook on saute mode for a couple of minutes as the spinach wilts.
- Add cream cheese, mozzarella and grated parmesan. Add red pepper flakes and mix everything well until the cheeses blend well in the pasta.
- Enjoy hot!
Recipe Notes
Each pasta shape required different amount of water. Make sure most of the pasta is under water before closing the Instant pot Cook time for the elbow macaroni was 9 minutes. I half the cook time for Instant Pot. Hence cooked for 4 minutes. Adjust the cook time according to the pasta box instructions.
Archana was born and raised in India eating her mom’s scrumptious food. She’s a talented chef and food enthusiast. Her food not only tastes amazing but it’s also a feast for the eyes, cooking with the freshest ingredients and experimenting with delicious recipes. Archana’s flavours and spices are inspired by the wonderful flavours of her mother’s cooking and traditional dishes from all over India.
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This absolutely delicious! I toppe
This was absolutely delicious! Very rich and creamy. I topped it with panko bread crumbs and threw it under the broiler to add some crunch. Was 10 garlic cloves a typo? Seems excessive to me. I used 2 and that was enough.
Great and simple recipe. I would prefer to have some meat with this pasta. Will look to add grilled chicken breast next time.
Bland.
Much lighter than I expeceted. Used 2 tsp minced garlic, will use more next time.
Use less pasta. Quite starchy and bland as is. I found author’s suggested time re pressure cooking to be correct. I did 5 minutes and it was a bit overdone. Cheers!
I adapted the recipe as I’m currently on a FODMAP diet & can’t eat cream cheese. Doubled the mozzarella and used 1.5 cups of parmesan, then added 2 tbsp high-quality vegan margarine and about 1/2 cup of lactose-free milk. Cheese was very stringy (which I actually like). Added salt, since some reviews said it was bland. Turned out great this way! Used regular macaroni @ 4 minutes, and it was just right. 3 minutes might even be sufficient. Loved the artichoke hearts! Will definitely make again.