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For this creamy spinach artichoke pasta, choose the right pasta. I like penne or fusilli. They hold sauce well and add a nice texture. For artichokes, you can use canned or fresh. Canned artichoke hearts are easy and quick. Just drain and chop them. Fresh artichokes take more time but offer a bright flavor. For cheese, I recommend cream cheese for smoothness. Parmesan adds a salty kick. You can also mix in mozzarella for a gooey finish. The essential seasonings for this dish are onion powder and garlic powder. They enhance the flavor without overpowering the other ingredients. If you like a bit of heat, add red pepper flakes. This spice can perk up the dish nicely. Fresh basil leaves are a must for garnish. They brighten up the pasta and add a lovely aroma. Plus, they make your dish look appealing! {{ingredient_image_1}} To cook pasta al dente, bring a large pot of salted water to a boil. Use plenty of water to give the pasta room to move. Add the pasta and cook according to the package instructions, usually around 8 to 10 minutes. Al dente means the pasta should be firm when you bite it. Reserving pasta water is key for the sauce. Before you drain the pasta, save about 1/2 cup of that starchy water. This water helps thicken your sauce and gives it a nice texture. When sautéing garlic, use medium heat to avoid burning it. Add minced garlic to the hot olive oil and watch it closely. It only needs about 1 minute to get fragrant but not brown. Burnt garlic tastes bitter and can ruin your dish. Next, add the chopped artichoke hearts and cook for 2 to 3 minutes. Then, toss in the fresh spinach. Stir it until the leaves wilt down and mix well with the artichokes. This step adds great flavor to your dish. To make a creamy sauce, reduce the heat to low after adding your cream and cheese. Start with the heavy cream and softened cream cheese. Mix them until smooth. Then, add the grated Parmesan, onion powder, garlic powder, salt, and pepper. Stir until everything blends nicely. If your sauce is too thick, use that reserved pasta water. Add it slowly until you reach the right consistency. A smooth sauce coats the pasta well and makes every bite delicious. - Overcooking the pasta: Cooking pasta too long makes it mushy. Follow the package time closely and taste it. It should be firm but not hard. Remember, it will cook more in the sauce. - Burning garlic and its effects: Garlic can go from tasty to bitter in seconds. Cook it for just one minute until it smells great. If it turns brown, start over. Your sauce will taste better this way. - Best pans for sautéing: A nonstick skillet works best for this dish. It helps prevent the sauce from sticking. A heavy-bottomed pan evenly cooks the garlic and veggies. - Recommended utensils for mixing: Use a wooden spoon or silicone spatula. They are gentle on your pans and help mix the sauce perfectly. A whisk can help blend the cream and cheese smoothly. - Complementary side dishes: Pair your pasta with a simple salad. A Caesar or mixed green salad adds freshness. Garlic bread is also a great choice for a cozy, comforting meal. - Wine pairings for Creamy Spinach Artichoke Pasta: A light white wine like Pinot Grigio works well. It matches the creamy sauce without overpowering it. For red lovers, a light Pinot Noir can also be nice. Pro Tips Use Fresh Spinach: Fresh spinach will wilt beautifully and provide a vibrant color and taste compared to frozen spinach. Adjust Creaminess: If you prefer a lighter sauce, substitute half of the heavy cream with chicken or vegetable broth for a delicious twist. Perfect Pasta Cooking: Always cook pasta in salted water; it enhances the flavor and helps prevent the pasta from becoming bland. Garnish for Freshness: Adding fresh basil not only enhances the dish's visual appeal but also adds a refreshing flavor contrast to the creamy sauce. {{image_2}} For those who need gluten-free options, you can use gluten-free pasta. Many brands offer great choices that taste delicious. You can find penne or fusilli made from rice or corn. These options work well in this creamy dish. If you want to make this recipe dairy-free, there are several alternatives. Use coconut cream or cashew cream instead of heavy cream. For cheese, try using dairy-free cream cheese and nutritional yeast for a cheesy flavor. These swaps make the dish creamy and satisfy those with dietary needs. Adding protein to your pasta can boost flavor and nutrition. Chicken, shrimp, or tofu are great options. For chicken, cook bite-sized pieces in the skillet until browned. Shrimp cooks quickly, so add them last to avoid overcooking. Tofu can be cubed and sautéed until golden. Marinate it for extra flavor. Mix in your choice of protein after making the creamy sauce. This way, the protein absorbs all the tasty flavors. You can put a twist on this dish by adding different flavors. To create a Mediterranean vibe, add olives, sun-dried tomatoes, or feta cheese. These ingredients bring a bright taste to the creamy pasta. For a Southwest-inspired version, mix in black beans, corn, and diced green chilies. You can also add a dash of cumin or chili powder for some heat. These changes make the dish fun and exciting! To keep your Creamy Spinach Artichoke Pasta fresh, store it in the fridge. First, let it cool to room temperature. Then, place it in an airtight container. This helps keep moisture in and air out. Use glass or plastic containers that seal well. You can also use a zip-top bag for easy storage. Just make sure to remove as much air as possible before sealing. You can freeze Creamy Spinach Artichoke Pasta for later. First, let it cool completely. Then, transfer it to a freezer-safe container or a zip-top bag. Press out any extra air to avoid freezer burn. Label the bag with the date. When ready to eat, thaw it overnight in the fridge. To reheat, warm it in a pot over low heat. You may need to add a splash of water or cream to revive its creamy texture. Refrigerated leftovers of Creamy Spinach Artichoke Pasta last about 3 to 4 days. Check for signs of spoilage. If you notice any off smells, changes in color, or mold, discard it immediately. For frozen pasta, it’s best used within 2 to 3 months for the best taste. To make this dish vegan, swap the heavy cream and cream cheese with plant-based options. Use coconut cream or cashew cream in place of heavy cream. For cream cheese, a vegan cream cheese works well. Replace Parmesan with nutritional yeast or a vegan cheese alternative. These choices keep the dish creamy and tasty without any animal products. This pasta pairs well with many sides. A light salad with mixed greens and a simple vinaigrette works great. You could also serve garlic bread for a nice crunch. Roasted vegetables add color and flavor, too. For a heartier meal, grilled chicken or shrimp can be a good addition. Yes, you can use frozen spinach in this recipe. Just make sure to thaw and drain it well. Squeeze out excess water to avoid a watery sauce. Add the frozen spinach when you mix in the artichokes. Cook it until it is heated through, then follow the recipe as usual. This makes it easy to enjoy the dish any time! Creamy Spinach Artichoke Pasta combines great flavors and easy steps. Remember to choose the right pasta and artichoke. Cooking pasta al dente and making a smooth sauce are key. Avoid common mistakes to enhance flavor. Consider dietary needs with options for gluten-free and dairy-free meals. Make this dish your own with fun variations. With these tips, you can create a delicious meal that impresses everyone. Enjoy your cooking journey and share this recipe with friends!

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
  

  • 12 oz pasta (penne or fusilli)
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 14 oz artichoke hearts, drained and chopped
  • 4 cups fresh spinach
  • 1 cup heavy cream
  • 1 cup cream cheese, softened
  • 0.5 cup grated Parmesan cheese
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon garlic powder
  • to taste salt and pepper
  • optional red pepper flakes
  • for garnish fresh basil leaves

Instructions
 

  • In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
  • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
  • Stir in the chopped artichoke hearts and cook for another 2-3 minutes. Add the fresh spinach, stirring until wilted and combined with the artichokes.
  • Reduce heat to low. Add the heavy cream, softened cream cheese, Parmesan cheese, onion powder, garlic powder, salt, and pepper. Stir continuously until the mixture is smooth and creamy. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
  • Add the drained pasta to the skillet, tossing to coat evenly in the creamy sauce. Allow to heat through for about 2-3 minutes, mixing everything well.
  • Adjust seasoning with additional salt, pepper, and red pepper flakes if desired. Garnish with fresh basil leaves before serving.

Notes

Add red pepper flakes for a spicy kick.
Keyword artichoke, creamy, pasta, spinach, vegetarian