Creamy Spinach Artichoke Pasta One Pot

$- 12 oz (340g) pasta: I love penne or rotini for this dish. They hold the sauce well. - 1 tablespoon olive oil: This adds a nice flavor and helps cook the veggies. - 1 small onion, diced: Onion gives a sweet taste when sautéed. - 3 cloves garlic, minced: Garlic adds a rich, savory flavor. - 1 can (14 oz) artichoke hearts: These add a unique taste. Drain and chop them roughly. - 4 cups fresh spinach: Fresh spinach wilts nicely. You can use 1 cup of thawed frozen spinach if needed. - 2 cups vegetable broth: This gives the pasta flavor while it cooks. - 1 cup heavy cream: For richness. Coconut cream works for a dairy-free option. - 1 cup grated Parmesan cheese: This cheese melts well. Nutritional yeast is great for a vegan version. - 1 teaspoon dried oregano: This adds a warm, herby note. - Salt and pepper to taste: Always adjust based on your preference. - Crushed red pepper flakes (optional): Add these for a spicy kick if you like heat. I recommend penne or rotini. They catch the creamy sauce well. You can use any pasta you have, but these shapes work best. Fresh spinach is my favorite. It wilts perfectly and tastes great. Frozen spinach is a good option too. It saves time and is still healthy. Just make sure to thaw and drain it well before using. For a dairy-free option, use coconut cream instead of heavy cream. Nutritional yeast is a tasty swap for Parmesan cheese if you want it vegan. Both options keep the dish rich and creamy. Sautéing the Base: Onions and Garlic Tips Start by heating one tablespoon of olive oil in a large pot over medium heat. Add one small diced onion and sauté for about 3-4 minutes. You want the onion to turn clear, not brown. Next, add three cloves of minced garlic and cook for one minute. Stir it often to avoid burning. You can smell the aroma, and it makes your kitchen feel cozy. Cooking the Pasta: Timing and Liquid Requirements After the garlic is fragrant, stir in one can of drained and chopped artichoke hearts. Let them warm for about two minutes. Then, add four cups of chopped fresh spinach. If you use frozen spinach, make sure it is thawed. Cook until the spinach wilts, about 2-3 minutes. Pour in two cups of vegetable broth and bring it to a simmer. Once it simmers, add 12 ounces of pasta. Make sure the pasta is fully submerged in the broth. Cover the pot and cook for 8-10 minutes, stirring occasionally. The pasta should be al dente and soak up most of the liquid. Final Mixing: Ensuring Creaminess and Flavor Reduce the heat and stir in one cup of heavy cream and one cup of grated Parmesan cheese. Mix until everything is creamy and well combined. Season with one teaspoon of dried oregano, salt, and pepper to taste. If you like a little heat, sprinkle in some crushed red pepper flakes. Heat for another 2-3 minutes to let the flavors blend. Finally, remove the pot from heat. Let it sit for a few minutes to thicken before you serve. - Achieving Perfect Pasta Texture To get your pasta just right, cook it al dente. This means the pasta should be firm when you bite it. Stir the pasta often while it cooks. This helps it cook evenly and keeps it from sticking together. Keep an eye on the time, as overcooked pasta can become mushy. - Enhancing Flavor: Seasoning Suggestions Use salt and pepper to boost the taste. Add a teaspoon of dried oregano for an herbal note. If you enjoy a little heat, sprinkle in some crushed red pepper flakes. You can also squeeze a bit of lemon juice for a fresh kick. Taste your dish before serving to see if it needs more seasoning. - Time-Saving Tips for Meal Preparation To save time, chop your onion and garlic ahead of time. You can also use frozen spinach if you’re short on fresh. Measure out your broth and cream before starting. This way, you can focus on cooking without pausing to gather ingredients. Cooking everything in one pot saves dishes and cleanup time. {{image_2}} You can make this creamy spinach artichoke pasta your own. Here are some fun swaps: - Protein Add-Ins: You can add proteins to boost this dish. Try diced chicken for a classic touch. Shrimp adds a seafood flair. If you want a plant-based option, toss in some tofu. Cook them in the pot with the onion and garlic for great flavor. - Vegetable Variations: Don't feel stuck with spinach and artichokes. Experiment with other greens like kale or Swiss chard. You can also add bell peppers or zucchini for more color and crunch. Just chop them small and add them at the same time as the spinach. - Sauce Alterations: The creamy sauce can change too. Use heavy cream for a rich taste. For a dairy-free choice, coconut cream works well. You can also try Greek yogurt for tanginess. Adjust the flavor and texture to match your mood! These swaps keep the dish exciting and fresh. They help you enjoy the creamy goodness in new ways! To keep your creamy spinach artichoke pasta fresh, start with refrigeration. First, let the pasta cool to room temperature. This helps prevent moisture build-up. Then, transfer it to an airtight container. Store it in your fridge for up to three days. If you want to save it for later, freezing is a good option. Divide the pasta into single servings and place them in freezer-safe bags. Be sure to squeeze out as much air as possible to avoid freezer burn. You can freeze it for up to three months. When you’re ready to enjoy your pasta again, thaw it overnight in the fridge. Reheat it on the stovetop or microwave. If it seems dry, add a splash of vegetable broth or cream. This will help restore its creamy texture. Yes, you can use many pasta types. Penne and rotini are great choices. You can also try spaghetti, fusilli, or farfalle. Just keep an eye on cooking time. Each type cooks differently. Adjust the time to make sure the pasta is al dente. To make creamy spinach artichoke pasta gluten-free, use gluten-free pasta. Many brands offer gluten-free options made from rice, corn, or quinoa. Check the cooking times on the package. They may differ from regular pasta. The rest of the ingredients are already gluten-free, so you're good to go! If you want a substitute for heavy cream, try coconut cream. It adds a rich flavor. You can also use cashew cream for a vegan option. Just blend soaked cashews with water until smooth. Silken tofu can work too, if you blend it well. Each option will keep your dish creamy and delicious. This blog post showed you how to make a tasty pasta dish. We discussed the best pasta types, the choice between fresh and frozen spinach, and options for different diets. You learned clear steps for preparation, cooking tips for perfect pasta, and ideas for variations. We also covered how to store leftovers and answered common questions. Now you can enjoy cooking and customizing this pasta dish. Feel free to experiment with flavors and ingredients! Have fun in the kitchen!$

Creamy Spinach Artichoke Pasta One Pot

Get ready to indulge in a deliciously creamy spinach artichoke pasta in one pot! This easy recipe combines fresh ingredients and rich flavors for a comforting meal ready in just 25 minutes. With a blend of artichokes, spinach, and creamy goodness, it's perfect for weeknight dinners. Click through to explore this mouthwatering recipe and elevate your pasta game today! #CreamySpinachArtichokePasta #OnePotMeals #EasyRecipes #PastaLovers

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Ingredients

12 oz (340g) pasta (penne or rotini works well)

1 tablespoon olive oil

1 small onion, diced

3 cloves garlic, minced

1 can (14 oz) artichoke hearts, drained and roughly chopped

4 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed)

2 cups vegetable broth

1 cup heavy cream (or coconut cream for a dairy-free option)

1 cup grated Parmesan cheese (or nutritional yeast for vegan)

1 teaspoon dried oregano

Salt and pepper to taste

Crushed red pepper flakes (optional, for a spicy kick)

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until translucent.

Add the minced garlic to the pot and cook for an additional 1 minute, stirring frequently to prevent burning.

Stir in the chopped artichoke hearts, allowing them to warm through (about 2 minutes).

Add the chopped spinach (or thawed frozen spinach) and cook until wilted, about 2-3 minutes.

Pour in the vegetable broth and bring to a simmer. Once simmering, add the pasta, ensuring it is submerged in the liquid.

Cover the pot and cook for 8-10 minutes, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid.

Lower the heat and stir in the heavy cream and grated Parmesan cheese, mixing until well combined and creamy.

Season with dried oregano, salt, pepper, and crushed red pepper flakes if desired. Heat for another 2-3 minutes, allowing the flavors to meld.

Remove from heat and let sit for a few minutes to thicken before serving.

Prep Time: 10 mins | Total Time: 25 mins | Servings: 4

- Presentation Tips: Serve in bowls and garnish with additional Parmesan cheese and a sprinkle of fresh herbs or a drizzle of olive oil for a polished finish.