Print

Creamy Spinach Artichoke Pasta | Easy 25-Minute Family Dinner

Spinach Artichoke Pasta is a creamy, comforting dinner that's perfect for Lent Friendly Meals and busy weeknights.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Spinach Artichoke Pasta is a creamy, comforting vegetarian dinner that’s ready in about 25 minutes. Fresh spinach, tender artichoke hearts, garlic, cream cheese, and grated cheese come together to create a light yet rich sauce that coats every bite of pasta. It’s an easy weeknight meal that’s full of flavor and sure to become a family favorite.

Ingredients

Scale
  • 300 g (10.5 oz) pasta of your choice
  • 1 tablespoon extra-virgin olive oil
  • 2 large garlic cloves, finely chopped
  • ¼ teaspoon red chili flakes (optional)
  • 250 g (1 cup) vegetable stock
  • 180 g (6.5 oz) cream cheese
  • 250 g (½ lb) baby spinach
  • 1 can (400 g / 14 oz) artichoke hearts, drained and cut into bite-sized pieces
  • 50 g (½ cup) grated vegetarian hard cheese or Parmesan
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Fill a large pot with water and bring it to a rolling boil. Season the water generously with salt, then add the pasta. Cook until al dente according to the package directions. Before draining, carefully scoop out 1 to 2 cups of the pasta cooking water and set it aside. Drain the pasta and keep it nearby.
  2. While the pasta cooks, place a large deep skillet or Dutch oven over medium heat. Add the olive oil and allow it to warm for a few seconds. Stir in the chopped garlic and red chili flakes, cooking gently for about 1 minute while stirring continuously. Avoid letting the garlic brown, as burnt garlic can make the sauce taste bitter.
  3. Pour the vegetable stock into the skillet and add the cream cheese. Stir constantly until the cream cheese melts completely into the stock, creating a smooth, creamy sauce with no lumps remaining.
  4. Bring the sauce to a gentle simmer. Add the baby spinach a handful at a time, stirring after each addition. Continue cooking for 2 to 3 minutes until all of the spinach has wilted and blended into the sauce.
  5. Add the chopped artichoke hearts and stir well so they’re evenly distributed throughout the creamy mixture. Let them warm through for another minute while gently stirring.
  6. Transfer the cooked pasta to the skillet. Toss everything together until every piece of pasta is coated with the creamy spinach and artichoke sauce. If the sauce becomes too thick, gradually add a splash of the reserved pasta water until it reaches your preferred consistency.
  7. Sprinkle in the grated vegetarian hard cheese or Parmesan and stir until fully melted into the sauce. Taste and season with salt and freshly ground black pepper as needed.
  8. Serve immediately while hot. Garnish each serving with extra grated cheese, freshly cracked black pepper, or a pinch of red chili flakes if desired.

Notes

  • Reserve pasta water before draining, as it helps create a silky, glossy sauce.
  • Use fresh baby spinach for the quickest cooking time and the brightest flavor.
  • Drain canned or jarred artichokes thoroughly to prevent excess moisture from thinning the sauce.
  • Avoid overcooking the spinach so it stays vibrant and tender.
  • For a baked version, transfer the finished pasta to a baking dish, top with extra cheese, and bake at 375°F (190°C) for 15–20 minutes until golden and bubbly.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in the microwave or on the stovetop with a splash of vegetable stock or milk to restore the creamy texture.

Nutrition

Find it online: https://irmacooks.com/creamy-spinach-artichoke-pasta/