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Creamy pasta with artichoke hearts and Parmesan
Creamy pasta with artichoke hearts and Parmesan

Creamy pasta with artichoke hearts and Parmesan

Preparation 15 minutes
Cooking time 30 to 45 minutes
Servings 4


  • 50 ml (1 heaping tbsp) butter
  • 90 ml (6 tbsp) all-purpose flour
  • 30 ml (2 tbsp) French shallots, thinly sliced
  • 2 garlic cloves, chopped
  • 300 ml (1 1/4 cups) white wine
  • 500 ml (2 cups) chicken broth
  • 250 ml (1 cup) 35% cooking cream
  • Salt and freshly ground black pepper
  • 250 ml (1 cup) Parmigiano Reggiano, grated
  • 125 ml (1/2 cup) bacon, diced
  • 15 ml (1 tbsp) olive oil
  • 1 red pepper, cut into 2 cm (3/4 in.) dice
  • 1 yellow pepper, cut into 2 cm (3/4 in.) dice
  • 375 ml (1 1/2 cups) artichoke hearts, quartered
  • 1 package, 450 g (1 lb) of farfalle, cooked according to package instructions
  • 60 ml (1/4 cup) green onion, thinly sliced


  1. In a saucepan, heat the butter over medium heat. With a whisk, gradually add the flour to make a roux.
  2. Cook for another minute, stirring continuously. Remove from the heat and set aside.
  3. In another saucepan, heat the shallot, garlic and white wine over medium heat.
  4. Reduce liquid to 3/4.
  5. Add the broth and cream.
  6. Return to a boil and gradually whisk in the roux. Cook until desired consistency is reached.
  7. Season with salt and pepper.
  8. Add the Parmigiano.
  9. Set aside and keep warm.
  10. In a large Dutch oven, brown the bacon over medium-high heat.
  11. Drain on paper towels and set aside.
  12. Add the olive oil to the Dutch oven.
  13. Sweat the peppers for 2 to 3 minutes, without browning.
  14. Add the artichoke hearts and cook for 1 to 2 more minutes, stirring gently so they don't break apart. Strain the sauce through a sieve above the Dutch oven. Add the pasta and cook for 1 to 2 minutes, until the pasta is heated up.
  15. Divide among serving plates.
  16. Garnish with bacon and green onion.
  17. Serve hot.
Availability in stores