If you love comforting pasta dishes that are packed with flavor but easy to make, this Creamy Spinach and Artichoke Pasta is your new go-to. With a rich, cheesy sauce, tender pasta, fresh spinach, and artichoke hearts, every bite feels indulgent without the fuss. It’s perfect for a weeknight dinner or a cozy weekend meal when you want something warm and satisfying. The best part? You can have this dish ready in just 30 minutes, making it a lifesaver for busy schedules.
Why We Love This Creamy Spinach and Artichoke Pasta
This recipe hits all the right notes: it’s quick, easy, and packed with flavor. You don’t need to spend hours in the kitchen to enjoy a dish that tastes like it came from a high-end restaurant. The combination of fresh spinach, artichokes, and a creamy cheese sauce creates a balance of textures and flavors that feels luxurious.
Spinach adds a healthy dose of green freshness, while artichokes provide a slightly nutty and tangy taste that pairs beautifully with the creamy sauce. The sauce itself is rich and velvety, enhanced with cheddar, butter, and a touch of cream cheese or mascarpone. You get a creamy, cheesy coating for the pasta that makes every bite decadent.
Another reason this pasta stands out is its versatility. You can use your favorite type of pasta—lumache, penne, fusilli, or even spaghetti. Plus, optional finishing touches like a squeeze of lemon juice or crunchy panko breadcrumbs elevate the dish with bright acidity and a satisfying crunch. It’s comfort food, but with a touch of elegance that makes it feel special every time you serve it.
Ingredients for Creamy Spinach and Artichoke Pasta
To make this flavorful pasta, you’ll need fresh ingredients that combine into a creamy, cheesy masterpiece. Using quality products ensures the best taste and texture for your dish.
- 1 tablespoon extra-virgin olive oil
- 1 medium shallot, thinly sliced
- 4 garlic cloves, thinly sliced
- Kosher salt and freshly ground black pepper
- 5 ounces baby spinach
- 1 15-ounce can artichoke hearts, rinsed, dried, and roughly chopped
- 1 cup milk or heavy cream
- 2 tablespoons unsalted butter
- Pinch of smoked paprika
- 1 pound pasta of your choice (lumache recommended)
- 2 cups shredded sharp white cheddar
- 1/3 cup mascarpone or cream cheese
- Dash of white wine vinegar (optional)
- Lemon juice and crunchy panko for topping (optional)
With these ingredients, you’ll have everything you need to create a rich, comforting pasta dish that feels indulgent but is surprisingly simple to prepare.
How to Make Creamy Spinach and Artichoke Pasta
Start by heating olive oil in a pan over medium heat. Add the thinly sliced shallot and garlic, cooking for about 5-6 minutes until softened and fragrant. Season with salt and freshly ground black pepper to enhance the flavors. This simple base sets the tone for the rich sauce that will follow.
Next, add the baby spinach to the pan and allow it to wilt for a couple of minutes. Spinach cooks quickly, so you’ll want it tender but still vibrant. Once the spinach is ready, stir in the chopped artichoke hearts, ensuring they are evenly distributed. The combination of spinach and artichokes provides both color and a subtle earthy flavor that complements the creamy sauce.
While the vegetables are cooking, start your pasta. Bring a large pot of water to a boil, season with salt, and add the pasta. Cook it according to the package instructions, stopping a couple of minutes before it reaches al dente. The pasta will finish cooking in the sauce, absorbing all the flavors and creating a cohesive dish.
To make the sauce, return to your spinach and artichoke pan. Pour in the milk or heavy cream over low to medium heat, warming it gently without boiling. Add the butter and a pinch of smoked paprika to give the sauce a subtle depth of flavor and a beautiful golden color.
Once the pasta is ready, drain it and add it to the sauce, stirring until the butter melts and the pasta is fully coated. At this stage, you can adjust the sauce consistency with a little pasta water if it’s too thick, or let it simmer slightly longer if it’s too thin.
Next, incorporate the shredded cheddar in two batches, stirring until melted and smooth. Follow this with the mascarpone or cream cheese and a dash of white wine vinegar, if using, for a slight tang that balances the richness. Mix thoroughly to create a glossy, creamy sauce that envelops every piece of pasta.
Finish the dish with optional touches: a squeeze of fresh lemon juice to brighten the flavors and a sprinkle of panko breadcrumbs for added texture. Serve immediately, ensuring each plate has a generous coating of the creamy, cheesy sauce, tender spinach, and artichoke pieces.
How to Serve Creamy Spinach and Artichoke Pasta
Serving this pasta is all about presentation and layering flavors. Begin by twirling the pasta onto your plates, making sure each serving has an even distribution of spinach and artichokes. The creamy sauce should cling to every piece, giving it a rich, velvety appearance.
For added visual appeal and texture, sprinkle the top with panko breadcrumbs. If you like a bit of brightness, a light squeeze of lemon juice enhances the flavors and prevents the dish from feeling too heavy. You can also garnish with a few fresh spinach leaves or a light dusting of additional cheddar for a more dramatic presentation.
This pasta pairs beautifully with a simple side salad or steamed vegetables, but it’s equally satisfying as a standalone meal. For an extra touch, serve with warm, crusty bread to help scoop up any remaining sauce, making every bite indulgent and delicious.
Expert Tips for Creamy Spinach and Artichoke Pasta
- Choose the right pasta: Lumache works well because its shape holds the sauce, but any short pasta like penne or fusilli will do. Avoid long thin pasta that won’t cling as well.
- Use fresh spinach: Fresh leaves wilt beautifully and maintain a vibrant color, enhancing both taste and visual appeal.
- Don’t overcook the pasta: Cook it a few minutes shy of al dente since it will finish cooking in the sauce. This prevents mushy pasta and ensures the perfect texture.
- Cheese layering: Add cheddar in batches to ensure it melts evenly, preventing clumping. Cream cheese or mascarpone adds creaminess, so don’t skip it.
- Adjust the sauce: If it’s too thick, add a splash of milk or reserved pasta water. If too thin, simmer for a few extra minutes for a richer consistency.
- Optional toppings: Lemon juice brightens the dish, while panko adds crunch. Customize according to your taste.
Following these tips will help you achieve a perfectly creamy, flavorful pasta every time, making it restaurant-quality in your own kitchen.
How to Store Creamy Spinach and Artichoke Pasta
If you have leftovers, store the pasta in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, adding a splash of milk or cream to restore the sauce’s creamy texture. Avoid microwaving at high heat, as this can cause the sauce to separate.
You can also freeze portions for later, though fresh pasta will have a slightly different texture after thawing. Reheat slowly and stir frequently to maintain creaminess. Storing properly ensures you can enjoy this dish later without losing any of its flavor or texture.
Variations of Creamy Spinach and Artichoke Pasta
This recipe is highly versatile. You can experiment with different cheeses such as gouda, fontina, or gruyere for a unique flavor profile. Adding cooked chicken, shrimp, or mushrooms can turn it into a more substantial meal.
For a lighter version, substitute part of the cream with milk or a plant-based alternative. You can also swap panko for toasted nuts or seeds for crunch, or add sun-dried tomatoes for a tangy kick. By tweaking ingredients, you can create a new version every time while keeping the comforting base intact.
This pasta is a perfect canvas for your creativity. Whether you want it richer, lighter, or spicier, small adjustments can enhance the flavor while maintaining the creamy, cheesy appeal.
Frequently Asked Questions about Creamy Spinach and Artichoke Pasta
Can I use frozen spinach instead of fresh?
Yes, but make sure to thaw and drain it well to avoid excess water that could thin the sauce. Fresh spinach, however, provides the best texture and color.
What pasta works best for this recipe?
Short pasta like lumache, penne, fusilli, or rigatoni works best because the sauce clings to the ridges and curves. Avoid long thin pasta like spaghetti.
How do I make the sauce extra creamy?
Use a combination of cheddar and cream cheese or mascarpone, and avoid boiling the milk. Stir in the cheese gradually for a smooth, velvety sauce.
Can I prepare this in advance?
You can prep the ingredients ahead of time, but it’s best to cook the pasta fresh. The sauce can be made ahead and reheated gently with the pasta when ready to serve.
Can I make this vegan?
Yes, use plant-based milk, vegan butter, and dairy-free cheese alternatives. The dish will still be rich and flavorful with these substitutions.
Creamy Spinach and Artichoke Pasta
Equipment
- Large Pot
- Skillet
- Wooden Spoon
Ingredients
- 1 Tbsp. extra-virgin olive oil
- 1 medium shallot thinly sliced
- 4 cloves garlic thinly sliced
- 5 oz. baby spinach
- 1 15-oz. can artichoke hearts rinsed, dried, and roughly chopped
- 1 cup milk or heavy cream
- 2 Tbsp. unsalted butter
- 1 pinch smoked paprika
- 1 lb. pasta of your choice (lumache recommended)
- 2 cups shredded sharp white cheddar
- 1/3 cup mascarpone or cream cheese
- 1 dash white wine vinegar (optional)
- Lemon juice and crunchy panko for topping (optional)
Instructions
- Heat olive oil in a pan over medium heat. Add shallot and garlic, cooking for 5-6 minutes until softened. Season with salt and pepper.
- Add baby spinach and wilt for a couple of minutes, then stir in chopped artichoke hearts.
- In a large pot, boil salted water and cook pasta according to package instructions, stopping a couple of minutes before al dente.
- Pour milk or cream into the spinach-artichoke pan over low to medium heat, adding butter and smoked paprika.
- Drain pasta and add it to the sauce, stirring until fully coated. Adjust sauce consistency with pasta water if needed.
- Incorporate shredded cheddar in batches, stirring until melted and smooth. Add mascarpone or cream cheese and mix thoroughly.
- Finish with optional lemon juice and panko for topping. Serve immediately.
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