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Creamy Spinach and Artichoke Pasta
Creamy spinach artichoke pasta, a delicious one-pot meal with a flavorful artichoke, spinach and parmesan sauce. It’s ready in just 30 minutes.
A luscious, creamy sauce made with spinach and artichoke hearts (getting in our veggies!), sharp white cheddar, all tossed with pasta (we’re using lumache) and finished off with a squeeze of lemon and some panko breadcrumbs for crunch. Pure decadence and deliciousness! Such a fantastic pasta recipe with a spin on the famous spinach-artichoke dip.
Weeknight dinner just got an upgrade.
Key Ingredients in this pasta
Artichoke Hearts: We’re using canned artichoke hearts in brine, but you can use then canned in water, or even in olive oil in a jar (fresh works too, just be sure they are cooked before hand!).
Fresh Baby Spinach: I love fresh baby spinach for this (extra greens is always a yes for me!)
Sharp Cheddar: We’re using a white sharp cheddar, which adds a wonderful nuttiness (and creaminess) to this pasta dish!
Mascarpone or Cream Cheese: To add more tang and creaminess, we’re using mascarpone or cream cheese; to also mimic the classic spinach and artichoke dip. I LOVE spinach and artichoke dip, it’s seriously my favorite, and to make it here in a pasta form, CHEF’S KISS!
Pasta of choice: We’re using lumache here, but you can use macaroni, penne, fusilli or any of your favorite pasta shapes!
Seasonings: Garlic cloves, kosher salt, black pepper and extra-virgin olive oil as always are the building blocks to any fantastic dish!
Step to make this recipe
Cook down your shallots and garlic
In a pan with olive oil, add in your shallot and garlic, sweat out for 5-6 minutes. Season with salt and pepper.
Wilt spinach and add in your artichokes
Next, add in your spinach and wilt down for another couple of minutes in a large skillet. Then add in your artichoke hearts and mix.
Cook your pasta!
In the meantime, in a separate pot, boil your water. Once boiling, add in your pasta in the large pot of salted water. Cook according to the package directions, to a couple minutes before al dente. We will finish in the sauce.
Finish your sauce
Next, go back to your spinach and artichoke pan, and add in your milk or heavy cream on low to medium heat. You want it to warm, not to boil, so you don’t want it on high or medium-high heat.
Finishing touches
Add in your butter and paprika. When your pasta is ready, ladle it in/drain and mix until all combined and the butter has melted. Toss to combine.
If it’s too thick, you can adjust with pasta water (if needed) or more milk, and if it’s too thin, just allow it to finish cooking, and a thicker glossy sauce will form!
Add in your shredded cheese in two batches, stirring until all melted throughout.
Finish with cream cheese or mascarpone and a dash of vinegar. Stir.
Serve
Top with a squeeze of lemon juice and breadcrumbs for some crunch (optional). Serve and enjoy!
Tips, Tricks and Substitutions
Layer on flavors and proteins: You can add on layers of flavor, by adding red pepper flakes, or also any protein like chicken or shrimp, as well!
For the cheese: If you don’t want to use mascarpone, you can use cream cheese. If you don’t want to use either, remove and just use cheddar!
Does this save well for leftovers?
Absolutely! You can save in the fridge, and re-heat in the microwave, or on the stovetop as well. You may want to add a splash of milk or vegetable broth to the pasta mixture and stir to thin it out a bit, and keep it creamy.
Can I make this gluten-free?
Yes! Just sub out with gluten-free pasta and remove the breadcrumbs to garnish!
Love this pasta recipe? Try these!
Caramelized Leek and Cabbage Pasta with Lemon
Rigatoni Alla Vodka with Whipped Ricotta
Cauliflower & Mushroom Bolognese
I would pair this recipe with our lemon haricots verts or caesar salad!
If you do make this Creamy Spinach and Artichoke Pasta, be sure to leave a comment and/or give this recipe a rating! I always do my best to respond to all comments and am here to help in any way I can! Also, If you do make this recipe, don’t forget to tag me on Instagram, I LOVE seeing what you’re making!
Creamy Spinach and Artichoke Pasta
Ingredients
- 1 tablespoon olive oil
- 1 shallot thinly sliced
- 4 garlic cloves thinly sliced
- 5 oz baby spinach
- 1 15 oz can artichoke hearts rinsed, dried, roughly chopped
- 1 cup milk or heavy cream
- 2 tablespoons butter
- pinch of smoked paprika
- 1 pound pasta of choice we’re using lumache
- 2 cups shredded sharp white cheddar
- 1/3rd cup mascarpone or cream cheese
- Dash of white wine vinegar optional
- Finish with lemon juice and crunchy panko optional
- Salt and pepper to taste
Instructions
- In a pan with olive oil, add in your shallot and garlic, sweat out for 5-6 minutes. Season with salt and pepper.
- Next, add in your spinach and wilt down for another couple of minutes. Then add in your artichoke hearts and mix.
- Cook your pasta. In the meantime, in a separate pot, boil your water. Once boiling, salt and add in your pasta. Cook according to the package instructions, to a couple minutes before al dente. We will finish in the sauce.
- Finish your sauce. Next, go back to your spinach and artichoke pan, and add in your milk or heavy cream on low to medium heat. You want it to warm, not to boil.
- Add in your butter and paprika. When your pasta is ready, ladle it in and mix until all combined and the butter has melted.
- Finishing touches! If it’s too thick, you can adjust with pasta water (if needed) or more milk, and if it’s too thin, just allow it to finish cooking, and a thicker glossy sauce will form!
- Add in your shredded cheese in two batches, stirring until all melted throughout.
- Finish with cream cheese or mascarpone and a dash of vinegar. Stir.
- Serve! Top with a squeeze of lemon juice and breadcrumbs for some crunch (optional). Serve and enjoy!
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