Step 1

Add the spinach, parsley, cornflour, peeled garlic cloves, onion granules and milk to a blender and blitz until smooth.

Step 2

Set a large saucepan over a high heat. Pour in the blended milk mixture, vegetable stock and pasta. Stir together and season with salt and plenty of freshly cracked black pepper. Bring to the boil, then turn the heat down to medium and leave to simmer, stirring occasionally, until the pasta is cooked to al dente (normally around 10 mins but follow the packet instructions). Taste and season with salt and pepper.

Step 3

Meanwhile, drain the artichokes and chop any large ones into bite sized chunks. Heat the grill to high.

Step 4

Once the pasta is cooked, stir through the artichokes, grated Cheddar and ½ the grated mozzarella. If you want it saucier, stir through a splash of water.

Step 5

Tip the pasta into an ovenproof dish, scatter the remaining mozzarella over the top and season with freshly cracked black pepper. Slide under the grill for 2-5 mins until golden.

Step 6

Leave it to cool for a couple of minutes before tucking in (warning: it's HOT!).