Creamy spinach artichoke pasta

Nothing beats a bowl of creamy pasta. This creamy spinach artichoke pasta is a delicious and easy meat-free dinner recipe.

Ingredients needed

Full recipe + amounts can be found in the recipe card below. 

  • Olive oil.
  • Garlic. 
  • Baby spinach. 
  • Artichokes. I used artichokes hearts in oil but you can use any artichokes you prefer.
  • Cream. 
  • Lemon juice. 
  • Salt and pepper. 
  • Parmesan cheese. Use a vegetarian alternative if required.

Creamy spinach artichoke sauce

How to make spinach artichoke pasta

  1. Make the sauce: Saute crushed or finely chopped garlic in a splash of olive oil over medium heat until fragrant. Add the washed and drained spinach and cook until wilted. You might need to do this in batches if the pan isn’t big enough to hold all of the spinach from the start. I just add handfuls of spinach as it wilts in the pan. Once all the spinach is cooked, add the artichokes and cream. Pour in the lemon juice then allow to simmer for a few minutes or until the sauce has thickened and coats the back of a spoon easily. Season with salt and pepper.
  2. Cook the pasta: Bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente then drain, reserving 1 cup of cooking liquid.
  3. Assemble: Combine the cooked pasta with the sauce and mix well. If necessary, add a few tablespoons of the pasta cooking water. The starches in the water help glue the pasta and sauce together, thickening and emulsifying the sauce. Scatter over finely grated Parmesan cheese and toss then serve.

Can I make this ahead?

The sauce can be made up to 2 days ahead and kept covered in the fridge. Heat gently in a frying pan then add the cooked pasta before serving. Leftovers can be kept covered in the fridge for up to 3 days.

Creamy spinach artichoke pasta

Creamy pasta recipes

  1. Creamy lemon Chicken asparagus pasta
  2. Homemade Alfredo sauce with pasta
  3. Creamy dill salmon pasta 
  4. Creamy lemon garlic shrimp pasta
Creamy spinach artichoke pasta

Creamy spinach artichoke pasta

Nothing beats a bowl of creamy pasta. This creamy spinach artichoke pasta is a delicious and easy meatfree dinner recipe.
4.41 from 5 votes
Print Pin Rate
Course: Dinner
Cuisine: Pasta
Keyword: Broccoli pasta recipe, Creamy pasta sauce, Spinach artichoke pasta bake
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 357kcal
Author: Alida Ryder
Servings: 4

Ingredients

  • 2 tbsp olive oil
  • 3-4 garlic cloves crushed/finely chopped
  • 8 cups (+- 200g) baby spinach washed, drained and dried
  • cups artichoke hearts
  • 1 cup cream (heavy or whipping)
  • 1-2 tsp fresh lemon juice
  • salt and pepper to taste
  • ½ cup Parmesan cheese finely grated
  • 500 g (1lb) pasta of your choice cooked until al dente + 1 cup cooking water reserved

Instructions

  • Saute the garlic in a splash of olive oil over medium heat until fragrant.
  • Add the washed and drained spinach and cook until wilted. Once all the spinach is cooked, add the artichokes and cream. Pour in the lemon juice then allow to simmer for a few minutes or until the sauce has thickened slightly. Season with salt and pepper.
  •  Bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente then drain, reserving 1 cup of cooking liquid. 
  • Combine the cooked pasta with the sauce and mix well. If necessary, add a few tablespoons of the pasta cooking water.
  • Scatter over finely grated Parmesan cheese and toss then serve. 

Nutrition

Calories: 357kcal | Carbohydrates: 27g | Protein: 20g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 42mg | Sodium: 1317mg | Potassium: 2690mg | Fiber: 13g | Sugar: 4g | Vitamin A: 44771IU | Vitamin C: 134mg | Calcium: 641mg | Iron: 13mg