Pasta with Sun-Dried Tomatoes, Artichoke Hearts, and Saffron Onion Cream by @tukoneparis

50 min

4 servings

🍝

250 g

Pasta

🍅

1 can

Sun-Dried Tomatoes in Oil

🥕

1 can

Artichoke hearts

🧅

1 large

Onion

🥛

200 ml

Liquid cream

🫙

1 dose

Saffron

🧄

2 cloves

Garlic

🫒

15 ml

Olive oil

🧂

5 g

Salt

⚫

5 g

Black pepper

🧀

10 g

Grated Parmesan (optional)

🌿

10 g

Fresh Parsley (for garnish)

  1. Drain
    • Sun-Dried Tomatoes in Oil
    • Artichoke Hearts
    • Onion

    Drain the sun-dried tomatoes and artichoke hearts. Finely chop the onion and garlic.

  2. Cook
    • Pasta
    • Salt

    Cook the pasta according to the package instructions in a large pot of salted water until al dente. Drain and set aside.

  3. Heat
    • Olive Oil
    • Onion
    • Garlic

    In a pan, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the chopped garlic and sauté for another 2 minutes.

  4. Pour
    • Liquid Cream
    • Saffron
    • Salt

    Pour the liquid cream into the pan and bring to a boil. Add the saffron, salt, and pepper. Simmer on low heat for about 5 minutes until the sauce slightly thickens.

  5. Add
    • Sun-Dried Tomatoes in Oil
    • Artichoke Hearts
    • Liquid Cream

    Add the sun-dried tomatoes and artichoke hearts to the pan with the onion cream. Mix well to coat them with the sauce.

  6. Incorporate
    • Pasta

    Incorporate the cooked pasta into the pan and gently mix to evenly distribute the sauce and ingredients.

  7. Serve
    • Grated Parmesan (optional)
    • Fresh Parsley (for garnish)
    • Pasta

    Serve the pasta hot, garnished with grated Parmesan and fresh parsley, if desired.

Pasta with Sun-Dried Tomatoes, Artichoke Hearts, and Saffron Onion Cream by @tukoneparis

50 min

4 servings

🍝

250 g

Pasta

🍅

1 can

Sun-Dried Tomatoes in Oil

🥕

1 can

Artichoke hearts

🧅

1 large

Onion

🥛

200 ml

Liquid cream

🫙

1 dose

Saffron

🧄

2 cloves

Garlic

🫒

15 ml

Olive oil

🧂

5 g

Salt

⚫

5 g

Black pepper

🧀

10 g

Grated Parmesan (optional)

🌿

10 g

Fresh Parsley (for garnish)

Preparation Steps

  1. Step 1/7

    Drain the sun-dried tomatoes and artichoke hearts. Finely chop the onion and garlic.

    🍅Sun-Dried Tomatoes in Oil
    🥕Artichoke Hearts
    🧅Onion
    🧄Garlic
    🔪Knife
    🪵Cutting Board

  2. Step 2/7

    Cook the pasta according to the package instructions in a large pot of salted water until al dente. Drain and set aside.

    🍝Pasta
    🧂Salt
    🧺Colander

  3. Step 3/7

    In a pan, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the chopped garlic and sauté for another 2 minutes.

    🫒Olive Oil
    🧅Onion
    🧄Garlic
    🥄Spoon

  4. Step 4/7

    Pour the liquid cream into the pan and bring to a boil. Add the saffron, salt, and pepper. Simmer on low heat for about 5 minutes until the sauce slightly thickens.

    🥛Liquid Cream
    🫙Saffron
    🧂Salt
    ⚫Black Pepper
    🥄Spoon

  5. Step 5/7

    Add the sun-dried tomatoes and artichoke hearts to the pan with the onion cream. Mix well to coat them with the sauce.

    🍅Sun-Dried Tomatoes in Oil
    🥕Artichoke Hearts
    🥄Spoon

  6. Step 6/7

    Incorporate the cooked pasta into the pan and gently mix to evenly distribute the sauce and ingredients.

    🍝Pasta
    🥄Spoon

  7. Step 7/7

    Serve the pasta hot, garnished with grated Parmesan and fresh parsley, if desired.

    🧀Grated Parmesan (optional)
    🌿Fresh Parsley (for garnish)
    🥄Spoon

Composition

Ingredients

Types

Grains, Vegetables, Dairy, Spices, Oils, Seasonings, Herbs

Ingredients

Pasta, Sun-Dried Tomatoes in Oil, Artichoke Hearts, Onion, Liquid Cream, Saffron, Garlic, Olive Oil, Salt, Black Pepper, Grated Parmesan (optional), Fresh Parsley (for garnish)

Allergens

Gluten, Dairy

Dietetics

Dietary regimen

Vegetarian

Calories

450 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 50g, Fat: 20g, Sugar: 5g, Fiber: 3g

Nutritional Information

Minerals

Sodium: 600mg, Potassium: 300mg, Calcium: 200mg, Iron: 1.5mg

Vitamins

Vitamin A: 500IU, Vitamin C: 10mg, Vitamin D: 1.55g

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Knife, Cutting Board, Spoon, Colander

Appliances

Stove, Pot, Pan

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@tukoneparis

Origin

Cuisine

Fusion

Geographic

Morocco, Mediterranean

Various

Aspect

Texture

Creamy

Flavors

Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Covered), fridge : 3 days (Airtight container), freezer : 1 month (Airtight container)