Go Back
- 8 oz (225 g) pasta of choice (like penne or fettuccine) - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 cup fresh spinach, roughly chopped - 1 can (14 oz) artichoke hearts, drained and quartered - 1 cup heavy cream - 1 cup cream cheese, softened - 1/2 cup grated Parmesan cheese - 1/2 teaspoon onion powder - 1/4 teaspoon red pepper flakes (optional) - Salt and pepper to taste - Fresh basil, for garnish For this creamy spinach artichoke pasta, I suggest using penne or fettuccine. These shapes hold sauce well. You can adjust the pasta amount based on your needs. If you want more sauce, add more cream and cheese. If you're lactose intolerant, try using a dairy-free cream and cheese. A gluten-free pasta works well too. You can also swap artichokes for mushrooms or zucchini for a different taste. For a vegan option, use plant-based cream and cheese, and skip the Parmesan. {{ingredient_image_1}} Start by boiling a large pot of salted water. Once the water is boiling, add your pasta. I like using penne or fettuccine for this dish. Cook the pasta until it is al dente, about 8-10 minutes. Reserve half a cup of the pasta water, then drain the pasta and set it aside. This water will help adjust the sauce later. In a large skillet, heat one tablespoon of olive oil over medium heat. Add three minced garlic cloves and sauté them for about 30 seconds. The smell will be amazing! Then, stir in one cup of roughly chopped fresh spinach. Cook it for 1-2 minutes until it wilts. Next, add a can of drained and quartered artichoke hearts. Sauté for another 2-3 minutes to warm them up. Now, reduce the heat to low. Pour in one cup of heavy cream, followed by one cup of softened cream cheese. Stir continuously until the cream cheese melts completely. This will create a rich and creamy base. To enhance the flavor, add half a cup of grated Parmesan cheese, half a teaspoon of onion powder, and a quarter teaspoon of red pepper flakes if you like some heat. Mix until everything is smooth. If the sauce feels too thick, add the reserved pasta water bit by bit until you reach your desired consistency. Season with salt and pepper to taste. Once the sauce is ready, it’s time to combine! Add your cooked pasta to the skillet. Toss everything together until the pasta is well coated in the creamy sauce. Allow it to heat through for 2-3 minutes. This step helps the pasta soak up all the delicious flavors. Serve it hot, garnished with fresh basil and a sprinkle of extra Parmesan cheese if you wish. Enjoy your creamy spinach artichoke pasta! To get that perfect creamy texture, use full-fat cream cheese. It melts better and gives a richer taste. Stir the cream cheese into the hot sauce slowly. This helps it blend smoothly. If your sauce is too thick, add some reserved pasta water to loosen it up. Start with a little and add more as needed. You want a silky sauce that clings to the pasta. Adding garlic is key to boosting flavor. Sauté it until it's fragrant but not burnt. Consider using fresh herbs like basil or thyme for a fresh kick. A pinch of red pepper flakes adds a nice heat, but adjust to your taste. Don't forget to season with salt and pepper. Taste as you go to find the right balance. Serve the pasta hot right from the skillet for a cozy meal. Top it with extra Parmesan cheese and fresh basil for a pop of color. Pair it with a light salad or garlic bread for a complete dinner. This dish also works well as a side for grilled meats or roasted veggies. Enjoy every creamy bite! Pro Tips Perfect Pasta Texture: Always cook your pasta al dente to ensure it holds up well in the creamy sauce without becoming mushy. Enhance Flavor: For an extra depth of flavor, consider adding a splash of white wine to the sautéed garlic and spinach before adding the cream. Make It Lighter: Substitute half-and-half or Greek yogurt for heavy cream to create a lighter version of this creamy dish without sacrificing taste. Fresh Herbs Matter: Don’t skip the fresh basil garnish; it adds a bright, fresh flavor that elevates the entire dish. {{image_2}} You can boost the protein in your creamy spinach artichoke pasta. Adding chicken or shrimp works well. For chicken, use cooked, diced pieces. Toss them in with the spinach and artichokes. If you like shrimp, sauté them until pink before adding. Both options give a tasty twist. If you want to keep it vegetarian, try adding more veggies. Peas or mushrooms add great flavor and texture. You can also mix in roasted red peppers for extra color. These veggies pair well and make the dish more colorful and healthy. For a gluten-free version, swap regular pasta for gluten-free pasta. Many brands offer great options. You can also use zucchini noodles for a lighter choice. Just spiralize the zucchini and cook it briefly. This keeps the dish fresh and tasty while being gluten-free. You can store leftover creamy spinach artichoke pasta in an airtight container. It stays fresh for up to three days in the fridge. Before sealing, let it cool to room temperature. This helps prevent moisture buildup and keeps the pasta tasty. If you want to keep it longer, freezing is a great option. Place the pasta in a freezer-safe container or bag. Make sure to remove as much air as possible. It stays good for about two months. When you're ready to eat, thaw it in the fridge overnight before reheating. To reheat, use a skillet over low heat. Add a splash of milk or water to help loosen the sauce. Stir often to heat evenly. You can also use the microwave. Place the pasta in a microwave-safe bowl and cover it. Heat in short bursts, stirring in between, until warmed through. Creamy Spinach Artichoke Pasta can last for about 3 to 5 days in the fridge. Store it in an airtight container. The sauce may thicken as it sits, so you might need to add a splash of water or cream when reheating it. Yes, you can use frozen spinach and artichokes. Just thaw them first and drain any excess liquid. This helps keep the dish creamy and avoids extra water in the sauce. Frozen veggies can save time and still taste great. You can use any pasta you like! Penne, fettuccine, or even rotini work well. The key is to choose a shape that holds the sauce nicely. You can also try whole wheat or gluten-free pasta for different textures and flavors. This blog post covered everything you need for creamy spinach artichoke pasta. We explored ingredients and their measurements, along with smart substitutions for dietary needs. I shared step-by-step instructions for cooking and combining pasta with a creamy sauce. Tips helped refine texture and flavor. Variations showed how to add proteins or make it vegetarian. Finally, storage info answered your questions about leftovers. With this knowledge, you can create a delicious dish that suits your needs and tastes. Enjoy cooking!

Creamy Spinach Artichoke Pasta

A delicious and creamy pasta dish featuring spinach and artichokes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 8 oz pasta of choice (like penne or fettuccine)
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 cup fresh spinach, roughly chopped
  • 1 can (14 oz) artichoke hearts, drained and quartered
  • 1 cup heavy cream
  • 1 cup cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon red pepper flakes (optional)
  • to taste salt and pepper
  • to garnish fresh basil

Instructions
 

  • In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Once cooked, reserve 1/2 cup of pasta water, then drain the pasta and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
  • Stir in the chopped spinach and cook for 1-2 minutes until wilted. Next, add the artichoke hearts and continue to sauté for another 2-3 minutes, allowing them to heat through.
  • Reduce the heat to low. Pour in the heavy cream and add the softened cream cheese, stirring continuously until the cream cheese is fully melted and incorporated.
  • Stir in the grated Parmesan cheese, onion powder, and red pepper flakes (if using). Mix until smooth and creamy. Add reserved pasta water a little at a time if the sauce is too thick for your liking. Season with salt and pepper to taste.
  • Add the cooked pasta to the skillet, tossing it in the creamy sauce until well coated. Allow it to heat through for an additional 2-3 minutes, making sure the pasta absorbs some of the flavors.
  • Serve the pasta hot, garnished with fresh basil leaves and a sprinkle of extra Parmesan cheese if desired.

Notes

Add more red pepper flakes for extra heat if desired.
Keyword artichoke, creamy, pasta, spinach