Creamy Spinach Artichoke Pasta

$To make this creamy pasta, you need a few key items. Here’s what you'll need: - 8 oz (225g) pasta of your choice (like fettuccine or penne) - 1 cup fresh spinach, chopped - 1 cup canned artichoke hearts, drained and chopped - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 cup heavy cream (or coconut cream for a dairy-free option) - 1 cup cream cheese, softened - 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - Salt and pepper to taste - Red pepper flakes (optional, for heat) - Fresh basil, for garnish You can add more flavor to your pasta with some optional ingredients. Here are a few ideas: - Cooked chicken or shrimp for extra protein - Cherry tomatoes for a burst of freshness - Mushrooms for an earthy touch If you have dietary needs, don’t worry. You can swap some ingredients easily: - For a vegan dish, use coconut cream and nutritional yeast. - Gluten-free pasta works well in this recipe. - If you're lactose-free, try a dairy-free cream cheese alternative. These options let you enjoy creamy spinach artichoke pasta no matter your diet! {{ingredient_image_1}} First, bring a large pot of water to a boil. Add salt to the water to flavor the pasta. Cook 8 oz of your favorite pasta, like fettuccine or penne, until it is al dente. This usually takes about 8 to 10 minutes. Once done, drain the pasta, but save about 1 cup of the pasta water for later. Set the pasta aside. Next, heat 1 tablespoon of olive oil in the same pot or a large skillet over medium heat. Add 3 cloves of minced garlic and sauté for about 1-2 minutes. You want it fragrant, not burnt. Then, stir in 1 cup of chopped fresh spinach and 1 cup of chopped artichoke hearts. Cook this mixture for 3-4 minutes. The spinach should wilt down, and everything should blend well together. Now, lower the heat and add 1 cup of heavy cream and 1 cup of softened cream cheese to the skillet. Stir constantly until the cream cheese melts into the sauce. If the sauce is too thick, add some of that reserved pasta water, a little at a time, until you reach the right consistency. The sauce should be smooth and creamy. Once your sauce is ready, add the cooked pasta to the skillet. Toss gently to coat all the pasta in that delicious creamy sauce. Heat everything together for about a minute, allowing the flavors to blend. When ready to serve, divide the creamy spinach artichoke pasta into bowls. For a lovely touch, sprinkle fresh basil on top. You can also add extra grated Parmesan and a pinch of red pepper flakes if you like a bit of heat. Enjoy your meal! To get that creamy sauce just right, start with low heat. High heat can cause the cream to separate. When you add the heavy cream and cream cheese, stir slowly. If the sauce feels too thick, add reserved pasta water a little at a time. This water helps the sauce cling to the pasta well. You want a smooth and rich sauce that coats every bite. Fettuccine and penne work great for this dish. Fettuccine has a flat shape that holds the sauce well. Penne, with its tube shape, allows the sauce to sneak inside. You can also try farfalle or rotini for fun shapes. Just make sure to cook your pasta until it is al dente. This gives the perfect bite and helps it mix well with the creamy sauce. Using fresh ingredients makes a big difference. Fresh spinach adds great taste and color. Good-quality cream cheese and Parmesan give a rich flavor. If you can, choose a brand with simple ingredients. This helps keep the taste clean and bright. For a dairy-free option, coconut cream and nutritional yeast provide lovely flavors. Always taste as you go; this helps you balance the salt and pepper just right. Pro Tips Perfect Pasta Texture: To achieve the ideal al dente texture, cook the pasta for 1-2 minutes less than the package instructions. This ensures it remains firm and doesn't become mushy when combined with the sauce. Enhance the Flavor: For added depth of flavor, sauté the garlic in a combination of olive oil and butter. This not only enhances the taste but also adds richness to the overall dish. Make It Vegan: To make this dish vegan, substitute heavy cream with full-fat coconut milk and use nutritional yeast in place of Parmesan cheese. This keeps the creaminess without any dairy. Garnish for Freshness: Always garnish with fresh basil just before serving. This not only adds a pop of color but also a burst of freshness that elevates the dish. {{image_2}} To make this creamy spinach artichoke pasta vegan, swap out the dairy. Use coconut cream instead of heavy cream. For the cheese, replace Parmesan with nutritional yeast. This swap gives the dish a cheesy flavor without dairy. Nutritional yeast is packed with B vitamins and adds a nice umami taste. You’ll still enjoy a creamy texture while keeping it plant-based. If you need a gluten-free meal, choose gluten-free pasta. There are many options available, like rice or chickpea pasta. These alternatives cook well and still taste great. Just follow the package directions for cooking time. You won't lose any flavor or creaminess, and everyone can enjoy this dish. Want to boost the protein in your pasta? You can add cooked chicken or shrimp for a hearty meal. Alternatively, mix in some cooked lentils or chickpeas for a plant-based protein option. They blend well with the creamy sauce and add a nice bite. This way, you can tailor the dish to fit your needs and make it more filling. Store your creamy spinach artichoke pasta in an airtight container. Let it cool first. Keep it in the fridge for up to three days. If you wish to keep it longer, freeze it. To reheat, use the stove or microwave. If using the stove, add a splash of water or cream. Heat on low, stirring until warm. In the microwave, heat in short bursts. Stir in between to avoid hot spots. To freeze, place the cooled pasta in a freezer-safe bag. Remove as much air as possible before sealing. Label and date the bag. You can freeze it for up to three months. When ready to eat, thaw overnight in the fridge before reheating. Yes, you can make this pasta ahead of time. Cook the pasta and make the sauce as usual. After mixing them, let the dish cool. Then, store it in the fridge in an airtight container. When you are ready to eat, reheating it on the stove works best. Add a splash of water to help bring back the creaminess. If you want a substitute for cream cheese, you can use Greek yogurt or ricotta cheese. Both options will still give you a creamy texture. For a dairy-free option, try using cashew cream or silken tofu blended until smooth. Each choice will change the flavor a bit, but they all work well. To add some heat to your creamy spinach artichoke pasta, sprinkle in some red pepper flakes. You can also add chopped fresh jalapeños or a dash of hot sauce. Start with a little, and taste as you go. This way, you can find the perfect level of spice for your taste buds. This blog post covers everything you need for creamy spinach artichoke pasta. We discussed the main and optional ingredients, plus swaps for various diets. You learned simple steps to cook and combine the dish. I shared tips on getting the right creamy texture and best pasta types. We explored variations like vegan and gluten-free options, along with storage and reheating advice. In the end, this dish is easy and fun to make. Enjoy your pasta and get creative with your own flavors!$

A delicious and creamy pasta dish featuring spinach and artichokes, perfect for a comforting meal.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

8 oz pasta of your choice (e.g., fettuccine or penne)
1 cup fresh spinach, chopped
1 cup canned artichoke hearts, drained and chopped
1 tablespoon olive oil
3 cloves garlic, minced
1 cup heavy cream (or coconut cream for a dairy-free option)
1 cup cream cheese, softened
1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
to taste Salt and pepper
optional Red pepper flakes (for heat)
for garnish Fresh basil

Instructions

In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Drain and set aside, reserving about 1 cup of pasta water.
In the same pot or a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
Stir in the chopped spinach and artichoke hearts. Cook for an additional 3-4 minutes, until the spinach is wilted and everything is evenly mixed.
Lower the heat and add the heavy cream and cream cheese to the skillet, stirring until the cream cheese is fully melted and combined. If it's too thick, gradually add some reserved pasta water until you reach your desired consistency.
Add the grated Parmesan cheese (or nutritional yeast) into the sauce, stirring until melted and creamy. Season with salt, pepper, and red pepper flakes if desired.
Add the cooked pasta to the sauce, tossing gently to coat the pasta evenly in the creamy mixture. Cook for an additional minute to heat through.
Divide the creamy pasta into bowls, garnishing each with a sprinkle of fresh basil.

Notes

For a beautiful presentation, serve the pasta in deep bowls, and top with extra grated Parmesan, a sprinkle of red pepper flakes, and a few fresh basil leaves.

Keyword artichoke, creamy, pasta, spinach