Go Back
To make this creamy spinach artichoke pasta, you will need: - 2 cups pasta (penne or rotini works best) - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 cup frozen spinach, thawed and drained - 1 can (14 oz) artichoke hearts, drained and quartered - 1 cup vegetable broth - 1 cup heavy cream (or coconut cream for a vegan option) - 1 cup shredded mozzarella cheese - ½ cup grated Parmesan cheese (or nutritional yeast for a vegan option) - 1 teaspoon dried Italian herbs (oregano, basil) - Salt and pepper to taste - Fresh parsley for garnish You can add a few extra ingredients to change the dish: - Chopped sun-dried tomatoes for a touch of sweetness - Cooked chicken or shrimp for added protein - Crushed red pepper for a spicy kick If you need alternatives, consider these swaps: - Use whole wheat or gluten-free pasta for dietary needs. - Replace heavy cream with Greek yogurt for a lighter option. - Try almond milk instead of vegetable broth for a different base. These options let you customize the pasta while keeping it tasty! First, fill a large pot with water and bring it to a boil. Add 2 cups of pasta, like penne or rotini, and cook until al dente. This usually takes about 8-10 minutes. Once cooked, drain the pasta and set it aside. It will soak up all the yummy flavors later. In the same pot, heat 1 tablespoon of olive oil over medium heat. Add 3 cloves of minced garlic and sauté for about 1 minute. You want to smell that garlic! Next, stir in 1 cup of thawed and drained frozen spinach along with 1 can of drained and quartered artichoke hearts. Cook this mixture for 2-3 minutes. The heat will blend the flavors nicely. Now, pour in 1 cup of vegetable broth and bring it to a gentle simmer. Let it bubble for 3-4 minutes to mix the flavors. After that, lower the heat and stir in 1 cup of heavy cream and the cheeses: 1 cup of shredded mozzarella and ½ cup of grated Parmesan. Don't forget to add 1 teaspoon of dried Italian herbs. Mix well until everything is creamy and melted. Finally, add the pasta back into the pot. Toss it all together, ensuring the pasta is coated in the sauce. Season with salt and pepper to taste. Cook on low heat for another 2-3 minutes to warm it through. Enjoy your creamy delight! To cook pasta just right, follow the package directions. Use plenty of water. Add a pinch of salt for flavor. Stir the pasta occasionally to prevent sticking. Test the pasta a minute before the time ends. It should be al dente, firm yet tender. Drain it well to avoid watery sauce later. For a rich flavor, I love using mozzarella and Parmesan cheese. They melt beautifully and add creaminess. You can also try a blend of sharp cheddar for a twist. For a vegan option, use nutritional yeast instead of Parmesan. This adds a cheesy flavor without dairy. Experiment with different cheeses to find your favorite. Serve your pasta hot with fresh parsley on top. You can add a sprinkle of red pepper flakes for some heat. A side salad or garlic bread pairs well too. If you want extra protein, grilled chicken or shrimp fits great. This dish is perfect for family dinners or casual get-togethers. Enjoy every creamy bite! {{image_2}} You can make this dish vegan and dairy-free easily. Use coconut cream instead of heavy cream. For cheese, substitute with nutritional yeast. This gives a cheesy flavor without dairy. You can also add more veggies like mushrooms or bell peppers. They add texture and flavor. If you want extra protein, try adding chicken or shrimp. Cook the protein first in the pot with olive oil. Remove it, then follow the main recipe. Add the protein back in with the pasta at the end. This makes the meal heartier and more filling. To boost flavors, add spices and herbs. A pinch of red pepper flakes adds heat. Fresh basil or parsley brings brightness. You can also try smoked paprika for a unique twist. Experiment with flavors to find what you love most. To store leftover pasta, let it cool first. Place it in an airtight container. Make sure to cover it tightly to keep out air. This helps the pasta stay fresh. It can last in the fridge for about three days. When you’re ready to eat, take the pasta out of the fridge. You can reheat it in a pot or microwave. If using a pot, add a splash of vegetable broth. Heat it on low, stirring often. This keeps the pasta creamy. If using a microwave, heat in short bursts. Stir between each burst to ensure even heating. If you want to freeze this pasta, pack it in a freezer-safe container. Leave some space at the top for expansion. It can last about two months in the freezer. To thaw, move it to the fridge overnight. Reheat as described above for best results. Yes, you can use fresh spinach. It adds a nice touch. Use about 3 cups of fresh spinach. Cook it until it wilts. This usually takes 2-3 minutes. Fresh spinach gives a bright flavor. You can use coconut cream for a vegan option. It works well in this recipe. You can also try cashew cream for a nutty taste. If you need a lighter choice, use whole milk. Just remember, the sauce will be less rich. This dish lasts about 3-4 days in the fridge. Store it in an airtight container. Reheat it on the stove or in the microwave. Stir it well to keep the sauce creamy. We covered the key ingredients, step-by-step cooking, and helpful tips for a creamy pasta dish. Variations like vegan options and protein additions can make it your own. Store leftovers properly, and reheating is easy. With these basics, you can enjoy this dish any time. Experiment and find what you love. Happy cooking!

One Pot Spinach Artichoke Pasta

Indulge in a deliciously creamy spinach artichoke pasta that’s perfect for any meal! This easy recipe combines al dente pasta with a rich sauce made from garlic, spinach, artichokes, and melted cheeses for a comforting dish everyone will love. Ready in just 30 minutes, it's great for weeknight dinners or special occasions. Click through to explore this mouthwatering recipe and bring a taste of Italy to your kitchen!
Print Recipe Pin Recipe

Ingredients
  

2 cups pasta (penne or rotini works best)

1 tablespoon olive oil

3 cloves garlic, minced

1 cup frozen spinach, thawed and drained

1 can (14 oz) artichoke hearts, drained and quartered

1 cup vegetable broth

1 cup heavy cream (or coconut cream for a vegan option)

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese (or nutritional yeast for a vegan option)

1 teaspoon dried Italian herbs (oregano, basil)

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Start by cooking the pasta in a large pot according to package instructions until al dente. Drain and set aside.

    In the same pot, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

      Stir in the thawed spinach and artichoke hearts, blending them into the garlic mixture and cooking for another 2-3 minutes.

        Pour in the vegetable broth and bring it to a simmer. Allow it to bubble for about 3-4 minutes, letting the flavors meld.

          Lower the heat, then stir in the heavy cream, mozzarella cheese, Parmesan cheese, and dried Italian herbs. Mix well until the cheeses have melted and the sauce is creamy.

            Add the cooked pasta back into the pot and toss everything together, ensuring the pasta is coated in the creamy sauce. Season with salt and pepper to taste.

              Cook for an additional 2-3 minutes on low heat to warm everything through.

                Serve immediately, garnished with chopped fresh parsley.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4 servings