Creamy Artichoke Campanelle

creamy artichoke campanelle

creamy artichoke campanelle

Super simple bell shaped pasta recipe with artichokes and goat cheese.

Creamy Artichoke Campanelle
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 

Serves: 4

Quick, simple, pasta dish!
  • I just made this last night, we didn’t have much to work with in the pantry or fridge, but my husband and I liked it. Just posted pic on
  • Creamy Artichoke Campanelle
  • 1 (6 oz.) jar of artichoke hearts, chopped
  • 1 small onion, chopped (white, red, yellow whatever you have)
  • 4-6 oz herb coated goat cheese
  • 1 lb. bag of campanelle or any type of pasta
  • 1 clove garlic, pressed or minced
  • ¼ cup extra virgin olive oil
  • 2 tsp. course sea salt

  1. In a saute pan, drizzle a bit of olive oil and toss in the chopped onion.
  2. Saute for a few minutes over med heat.
  3. Add the chopped artichokes and garlic and heat for an additional 2-3 minutes.
  4. Boil pasta according to packaging instructions. Strain.
  5. In a serving bowl, mix the warm pasta with crumbled goat cheese (it will coat the past well).
  6. Add the olive oil, fold gently.
  7. Stir in the onion/artichoke mixture and sprinkle with salt.

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