Go Back
- 8 ounces pasta (fusilli or penne) - 1 cup frozen spinach, thawed and drained - 1 cup canned artichoke hearts, drained and chopped - 1 cup heavy cream (or coconut cream for a dairy-free option) - 1 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - 2 cloves garlic, minced - 1 teaspoon onion powder - ½ teaspoon red pepper flakes (adjust to taste) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil leaves for garnish These ingredients come together to create a rich and creamy sauce. You can choose between fusilli or penne pasta, both of which hold sauce well. I suggest using frozen spinach and canned artichoke hearts for convenience. They are easy to find and save prep time. The heavy cream adds a nice richness, but coconut cream works too if you want a dairy-free option. For a cheesy flavor, grated Parmesan cheese is a great choice. If you are vegan, nutritional yeast gives a similar taste without dairy. Aromatics like minced garlic and onion powder provide depth to the dish. Red pepper flakes add a hint of heat, while salt and pepper enhance all the flavors. Don’t forget the olive oil! It helps to sauté the garlic and adds flavor. Finally, fresh basil leaves make a lovely garnish. They add color and a fresh taste that brightens the dish. These ingredients create a meal that is both comforting and delicious. {{ingredient_image_1}} To start, boil a large pot of salted water. Add your pasta, fusilli or penne, and cook it for about 8 to 10 minutes. You want the pasta to be al dente. This means it should be firm but not hard when you bite into it. To check for doneness, taste a piece before draining. Once it’s done, drain the pasta in a colander. Do not rinse it. Rinsing removes the starch, which helps the sauce stick. Next, heat olive oil in a large skillet over medium heat. Add minced garlic to the pan and sauté for 1 to 2 minutes. You want the garlic to smell great but not turn brown. Burnt garlic tastes bitter, so keep an eye on it. Stir it often to get even cooking. After the garlic is ready, lower the heat. Add the thawed and drained spinach along with the chopped artichokes to the pan. Stir everything together and let it heat up. Then, pour in the heavy cream. This is where the magic happens! Let it simmer for about 5 minutes. Stir occasionally so it thickens but does not stick to the pan. Now, it’s time to mix in the cooked pasta. Add the pasta to the skillet and toss it well with the sauce. This ensures every piece is coated evenly. Gradually add the grated Parmesan cheese. Stir until the cheese melts completely into the sauce. The creamy texture should be smooth and rich. Taste your pasta once it's all combined. If it needs more flavor, add salt, pepper, or red pepper flakes. This is your chance to make it just right for your taste. Adjusting seasonings helps balance the creamy sauce and the veggies. For a lovely presentation, divide the pasta into bowls. Garnish each bowl with fresh basil leaves. You can also sprinkle more Parmesan cheese on top if you like. This adds a nice touch and enhances the flavor. Enjoy your creamy spinach artichoke pasta while it's warm! To make your creamy spinach artichoke pasta pop, consider adding a few extra spices. A pinch of nutmeg adds warmth and depth. You can also use a dash of lemon zest for brightness. If you love heat, try adding more red pepper flakes or even crushed red pepper. For added creaminess, swap the heavy cream for coconut cream. It gives a unique flavor and works well for those who avoid dairy. You can also stir in some cream cheese for a richer taste. Cooking the pasta just right is key. Aim for al dente, which means it should have a slight bite. This keeps the pasta from getting mushy when mixed with the creamy sauce. To check, taste a piece shortly before the cooking time ends. If you like a thicker sauce, let it simmer a bit longer. You can also add a bit more cheese or a spoon of flour to help thicken it. Just stir well to avoid lumps and keep the sauce smooth. To save time, gather all your ingredients before you start cooking. This makes the process easier and faster. You can also chop the spinach and artichokes ahead of time. Consider a one-pot method for an even quicker meal. Cook the pasta directly in the sauce. Just add extra water to the mix and let it cook together. This way, you only have one pot to clean! Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh spinach and artichokes instead of frozen or canned varieties for a brighter flavor and better texture. Adjust Creaminess: For a lighter version, substitute half of the heavy cream with vegetable broth. This will keep the dish creamy while reducing calories. Perfect Pasta Cooking: Always cook your pasta al dente, as it will continue to cook slightly when mixed with the sauce, ensuring it doesn’t become mushy. Flavor Boost: For an extra burst of flavor, add a splash of lemon juice or zest right before serving to brighten the dish. {{image_2}} You can change this dish to fit your diet easily. For a dairy-free option, use coconut cream instead of heavy cream. It gives a nice, rich flavor. You can also make it vegan! Swap Parmesan cheese for nutritional yeast. This adds a cheesy taste without any dairy. Feel free to swap out ingredients based on what you have. Fresh spinach works great instead of frozen. Just chop it up and add it in. You can also mix in other vegetables. Try bell peppers, mushrooms, or zucchini for extra flavor and nutrition. Want to add some protein? Chicken or shrimp works well in this dish. Cook them before adding the sauce. For cheese lovers, try different cheese options. You can use mozzarella or feta for new tastes. These changes keep the dish fresh and exciting every time you make it! Store the leftover creamy spinach artichoke pasta in an airtight container. This keeps it fresh for later. Make sure it cools to room temperature before sealing. A glass or plastic container works well. Label the container with the date for easy tracking. To freeze creamy pasta, let it cool completely first. Place it in a freezer-safe container or bag. Remove as much air as you can to prevent freezer burn. For best results, use it within three months. When ready to eat, thaw it overnight in the fridge. Reheat on the stove or in the microwave until hot. In the fridge, your creamy spinach artichoke pasta lasts about three to four days. If frozen, it can stay good for up to three months. Always check for any off smells or changes in texture before eating. Creamy spinach artichoke pasta lasts about 3 to 5 days in the fridge. Make sure to store it in an airtight container. This keeps the pasta fresh and prevents it from drying out. If you notice any strange smells or colors, it's best to toss it out. Yes, you can prep this dish ahead of time. Cook the pasta and store it separately from the sauce. This helps keep the pasta from getting soggy. When you're ready to eat, just heat the sauce and mix it with the pasta. This keeps flavors fresh and tasty. Fusilli or penne works great for this creamy dish. Both shapes hold the sauce well. You can also use other short pasta like rotini or shells. The key is to choose pasta that can catch the creamy sauce. Yes, this dish can be frozen, but the texture may change. To freeze, let it cool completely. Place it in a freezer-safe container. When ready to eat, thaw it in the fridge overnight. Reheat on the stove with a splash of cream to restore creaminess. In this article, we explored creamy spinach artichoke pasta. We discussed the main ingredients, step-by-step cooking instructions, and helpful tips. You learned how to enhance flavors and incorporate dietary variations. This dish is flexible, allowing for personal touches to match your taste. Follow the storage tips to keep your pasta fresh. Enjoy experimenting with different ingredients and methods, and make this dish your own.

Creamy Spinach Artichoke Pasta

A delicious and creamy pasta dish featuring spinach and artichokes, perfect for a comforting meal.
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 ounces pasta (fusilli or penne)
  • 1 cup frozen spinach, thawed and drained
  • 1 cup canned artichoke hearts, drained and chopped
  • 1 cup heavy cream (or coconut cream for a dairy-free option)
  • 1 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 0.5 teaspoon red pepper flakes
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh basil leaves

Instructions
 

  • In a large pot of salted boiling water, cook the pasta according to the package directions until al dente. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
  • Lower the heat and add the drained spinach and chopped artichokes to the skillet. Stir until heated through, then add the heavy cream.
  • Sprinkle in the onion powder, red pepper flakes, salt, and pepper. Let the mixture simmer for about 5 minutes, stirring occasionally, until it thickens slightly.
  • Add the cooked pasta to the skillet, and toss to combine, ensuring the pasta is well coated with the creamy sauce. Gradually stir in the grated Parmesan cheese until melted and combined.
  • Taste the pasta and adjust seasoning with additional salt, pepper, or red pepper flakes as needed.
  • Divide the creamy spinach artichoke pasta into bowls and garnish with fresh basil leaves and any extra Parmesan cheese if desired.

Notes

For a dairy-free option, use coconut cream and nutritional yeast.
Keyword artichoke, creamy, pasta, spinach, vegetarian