Go Back
When it comes to comforting meals that combine rich flavors with nutritious ingredients, Creamy Spinach & Artichoke Pasta stands out as a delightful option. This dish not only delights the palate but also offers a visually appealing presentation that can elevate any dining experience. With its luscious, creamy texture, this pasta dish marries the earthy taste of fresh spinach with the subtle tang of artichoke hearts, capturing the essence of a beloved dip transformed into a satisfying main course.

Creamy Spinach & Artichoke Pasta

Indulge in the creamy goodness of Spinach & Artichoke Pasta, a comforting dish that brings a delicious twist to a classic dip. Perfect for weeknight dinners or entertaining, this recipe blends fresh spinach and artichoke hearts in a luscious, velvety sauce made with heavy cream and cream cheese. With customizable protein options and vibrant vegetables, it's both nutritious and satisfying. Elevate your dining experience with this crowd-pleaser that's sure to impress!
Print Recipe Pin Recipe

Ingredients
  

8 oz (225 g) of your favorite pasta (such as fettuccine, penne, or farfalle)

1 tablespoon olive oil

2 cloves garlic, minced

1 small onion, finely chopped

5 oz (140 g) fresh spinach, roughly chopped

1 cup (240 ml) canned artichoke hearts, drained and roughly chopped

1 cup (240 ml) heavy cream

1/2 cup (120 ml) vegetable or chicken broth

1 cup (100 g) grated Parmesan cheese

1/2 cup (50 g) cream cheese, softened

Salt and black pepper to taste

1/4 teaspoon red pepper flakes (optional, for added heat)

Fresh basil or parsley, for garnish

Juice of half a lemon

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the pasta and cook according to the package instructions until it reaches al dente texture. Before draining, be sure to reserve approximately 1 cup of the pasta cooking water. Drain the pasta and set it aside.

    Sauté Aromatics: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and finely chopped onion to the skillet. Sauté the mixture for about 3-4 minutes or until the onion becomes translucent and fragrant.

      Add Spinach and Artichokes: Stir in the roughly chopped spinach into the skillet. Cook for about 2-3 minutes or until the spinach has wilted. Next, add the chopped artichoke hearts, stirring to combine with the spinach mixture.

        Create the Sauce: Lower the heat to a gentle simmer. Pour in the heavy cream and vegetable or chicken broth. Stir the mixtures until well combined. Then, introduce the softened cream cheese. Continue mixing until the cream cheese has melted and the sauce is creamy in texture.

          Incorporate Cheese: Gradually sprinkle in the grated Parmesan cheese, stirring constantly until it’s melted and the sauce is smooth. If the sauce appears too thick, add reserved pasta water a little at a time until you reach your desired creamy consistency.

            Season: Taste the sauce and adjust the seasoning with salt, black pepper, and red pepper flakes (if desired). For a burst of freshness, squeeze in the lemon juice and stir thoroughly.

              Combine: Add the drained pasta to the creamy spinach and artichoke sauce. Gently toss the pasta to ensure it is fully coated in the sauce, and allow it to heat through for about 1-2 minutes.

                Serve: Plate the creamy pasta generously, garnishing with fresh basil or parsley on top. Serve immediately, providing extra Parmesan cheese on the side for those who would like more.

                  Prep Time, Total Time, Servings: 10 min | 30 min | 4 servings