Spinach Artichoke Pasta

This spinach artichoke pasta transforms the beloved dip into a luscious weeknight dinner that's ready in just 20 minutes. The creamy sauce clings perfectly to each pasta strand while tender artichokes and wilted spinach add texture and nutrients to this comforting dish.

I created this recipe during a particularly hectic week when I needed something quick yet satisfying. My family immediately declared it better than restaurant versions, and it's become our go-to comfort meal when time is short but cravings are strong.

Ingredients

• Pasta: Your choice of shape creates the foundation for this creamy dish
• Olive oil: Provides a rich base for sautéing the aromatics
• Garlic cloves: Fresh is essential for the best flavor profile
• Red chili flakes: Adds a gentle warmth that balances the creamy elements
• Vegetable stock: Creates a flavorful base for the sauce while keeping it lighter
• Cream cheese: Delivers that signature tangy creaminess without heavy cream
• Baby spinach: Wilts perfectly into the sauce adding color and nutrition
• Artichoke hearts: The star ingredient that provides texture and mild flavor
• Hard cheese or Parmesan: Adds savory depth and thickens the sauce beautifully
• Pasta water: The secret ingredient that brings everything together

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of water to a rolling boil then add a generous amount of salt until it tastes like seawater. Add your pasta and cook until al dente according to package instructions usually 8 to 10 minutes. Before draining remember to reserve 1 to 2 cups of that starchy pasta water which will help bind your sauce later.

Create the Flavor Base:

While the pasta cooks heat olive oil in a large deep pan over medium heat. Add finely chopped garlic and red chili flakes sautéing for exactly one minute while stirring constantly. Watch carefully as garlic burns quickly and will impart bitterness to your entire dish.

Develop the Creamy Sauce:

Pour in vegetable stock and add cream cheese to the pan. Stir continuously until the cheese completely melts and creates a smooth consistent sauce. This should take about 3 minutes as the heat helps break down the cream cheese.

Incorporate the Greens:

Once your sauce is simmering add all the baby spinach. It will look like an enormous amount but will quickly wilt down to a fraction of its size. Stir frequently for 2 to 3 minutes until the spinach has completely wilted and integrated into the sauce.

Combine Everything:

Add your drained pasta and artichoke hearts to the pan tossing thoroughly to coat every piece with the creamy sauce. If the mixture seems too thick add splashes of reserved pasta water until you reach your desired consistency. The starch in the water helps the sauce cling to the pasta.

Finish with Cheese:

Stir in the grated cheese until melted and evenly distributed throughout the dish. Taste and adjust seasoning with salt and pepper as needed. Serve immediately while hot with additional cheese sprinkled on top if desired.

Pin it

The artichoke hearts are truly the magic ingredient in this dish. I discovered their transformative power years ago when experimenting with leftovers, and they've become a pantry staple ever since. My daughter who typically avoids vegetables altogether asks for seconds when this pasta appears on our dinner table.

Storage and Reheating Tips

This pasta keeps beautifully in the refrigerator for up to 3 days in an airtight container. When reheating, add a splash of water or milk before microwaving in 30-second intervals, stirring between each until heated through. The sauce will have thickened considerably in the refrigerator, so the additional liquid helps restore its creamy consistency. For best results, reheat gently on the stovetop with a bit of added moisture, stirring frequently to prevent sticking.

Smart Substitutions

This recipe welcomes adaptations based on what you have available. Swap the cream cheese for mascarpone or ricotta for a different flavor profile. Frozen spinach works perfectly—just thaw and squeeze out excess moisture before adding. Canned artichokes can be replaced with frozen artichoke hearts or even roasted bell peppers for a different twist. For a protein boost, add cooked chicken, shrimp, or white beans during the final combining step.

Serving Suggestions

While delicious on its own, this pasta pairs beautifully with a simple side salad dressed with lemon vinaigrette to cut through the richness. For a complete meal, serve alongside garlic bread for sopping up extra sauce. During summer months, I love adding halved cherry tomatoes just before serving for bright pops of color and freshness. This dish also makes an excellent side to grilled chicken or fish when served in smaller portions.

Pin it

Serve hot and enjoy this creamy, comforting dish for dinner!

Frequently Asked Questions

→ Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach, but make sure to fully thaw and drain it to avoid excess moisture in the dish.

→ What type of pasta works best for this dish?

Short pasta like penne, fusilli, or farfalle works great as it holds the sauce well, but you can also use long pasta like spaghetti or linguine.

→ Can I make this dish vegan?

Absolutely! Swap cream cheese with a dairy-free alternative and use nutritional yeast or vegan cheese instead of Parmesan.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of water or milk to loosen the sauce.

→ Can I add protein to this dish?

Yes, you can add cooked chicken, shrimp, or tofu to make it more filling and protein-rich.