Description
This quick and creamy Spinach Artichoke Pasta is everything you love about the classic dip—turned into a hearty, comforting pasta dish! Ready in just 25 minutes, it’s garlicky, cheesy, and packed with nutritious spinach and tangy artichokes. A perfect weeknight dinner that’s both easy and impressive!
Ingredients
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300 g (10.5 oz) pasta (penne, rotini, or your favorite shape)
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1 tablespoon olive oil
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2 large garlic cloves, finely chopped
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¼ teaspoon red chili flakes (adjust to taste)
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250 g (1 cup) vegetable stock
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180 g (6.5 oz) cream cheese, softened
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250 g (½ lb) baby spinach
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1 x 400 g (14 oz) can artichoke hearts, drained and roughly chopped
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50 g (½ cup) vegetarian hard cheese or Parmesan, grated
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Salt and pepper to taste
Instructions
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Bring a large pot of water to a boil. Salt it generously and cook the pasta al dente according to package instructions. Reserve 1–2 cups of pasta water before draining.
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Meanwhile, heat olive oil in a deep sauté pan or Dutch oven over medium heat. Add the garlic and chili flakes, sautéing for about 1 minute until fragrant (but not browned!).
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Stir in the vegetable stock and cream cheese. Cook, stirring frequently, until the cheese melts and forms a smooth, creamy sauce.
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Add in the spinach and stir for 2–3 minutes until wilted.
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Toss in the cooked pasta and chopped artichoke hearts. Stir well to coat everything in the sauce. Add a splash of reserved pasta water if the mixture seems too thick.
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Stir in grated cheese and season with salt and pepper to taste. Serve immediately with extra cheese on top if you like!
Notes
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Make it gluten-free: Use your favorite gluten-free pasta!
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Want more protein? Add grilled chicken, shrimp, or even white beans.
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No cream cheese? Swap with mascarpone, ricotta, or a dairy-free alternative.
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Frozen spinach works too—just thaw and squeeze out the excess moisture.
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Leftovers reheat well with a splash of milk or veggie broth!
Equipment:
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Large pot
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Deep sauté pan or Dutch oven
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Wooden spoon
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Strainer
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Cheese grater
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 428 kcal
- Sugar: 4g
- Sodium: 634mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 58mg
Keywords: Spinach artichoke pasta, creamy spinach pasta, easy weeknight pasta, vegetarian pasta recipe, spinach and artichoke recipes