Ready to whip up a delicious, creamy dinner with minimal cleanup?
This one pot spinach and artichoke pasta is the perfect solution!
Inspired by the classic spinach and artichoke dip, this recipe transforms those comforting flavors into a hearty, satisfying meal.
Plus, it’s quick, easy, and only requires one pot – saving you time and effort in the kitchen.
Whether you’re feeding a family or meal-prepping for the week, this dish will quickly become a favorite.
Let’s dive in!
Why You’ll Love This Recipe
- Quick and Easy: Perfect for busy weeknights with minimal prep and cleanup.
- Flavorful: Combines the classic creamy flavors of spinach and artichoke into a hearty pasta dish.
- Customizable: Easily adapt the recipe to suit your dietary preferences or add protein for a complete meal.
Ingredients You’ll Need
- Pasta: Choose a type that holds sauces well, like penne, fusilli, rigatoni, or shells.
- Spinach: Fresh is best, but frozen works in a pinch.
- Artichoke Hearts: Use canned or jarred for convenience; rinse and chop them.
- Garlic: Freshly minced for a bold, aromatic flavor.
- Onion: Finely chopped to add depth to the sauce.
- Cream Cheese: The base for the creamy sauce; substitute with a dairy-free alternative if needed.
- Milk or Heavy Cream: Adds richness to the sauce.
- Parmesan Cheese: Freshly grated for extra flavor.
- Vegetable or Chicken Broth: Used to cook the pasta directly in the pot.
- Olive Oil: For sautéing.
- Seasonings: Salt, pepper, red pepper flakes, and Italian seasoning for added flavor.
Step-by-Step Instructions
1. Sauté Aromatics
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent. Stir in minced garlic and cook until fragrant, about 1 minute.
2. Add Liquid and Pasta
- Pour in the vegetable or chicken broth and milk. Add your pasta, ensuring it’s fully submerged in the liquid. Bring to a boil, then reduce to a simmer. Stir occasionally to prevent sticking.
3. Incorporate Spinach and Artichokes
- When the pasta is nearly cooked (about 8-10 minutes), stir in the chopped artichoke hearts and fresh spinach. The spinach will wilt quickly.
4. Create the Creamy Sauce
- Reduce the heat to low. Add cream cheese, stirring until melted and fully incorporated. Mix in Parmesan cheese and season with salt, pepper, red pepper flakes, and Italian seasoning. Adjust the seasoning to taste.
5. Serve and Enjoy
- Once the pasta is coated in the creamy sauce and the consistency is to your liking, remove from heat. Serve immediately, garnished with additional Parmesan cheese or fresh herbs if desired.
Tips for Customizing the Recipe
- Make it Vegan: Use plant-based cream cheese and milk, and skip the Parmesan or substitute with a vegan alternative.
- Add Protein: Include cooked chicken, shrimp, or tofu for a heartier meal.
- Boost Veggies: Add mushrooms, zucchini, or roasted red peppers for extra nutrients and flavor.
- Change the Cheese: Swap Parmesan for Asiago, Pecorino Romano, or a mix of cheeses for a new flavor profile.
Serving Suggestions and Pairings
- Pair this creamy pasta with a crisp side salad or roasted vegetables for a balanced meal.
- Serve with garlic bread to soak up the rich sauce.
- Complement the dish with a glass of white wine, such as Sauvignon Blanc or Chardonnay.
Storing and Reheating Leftovers
- Storing: Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.
- Reheating: Reheat on the stovetop over low heat, adding a splash of milk or broth to restore creaminess. Alternatively, microwave in 30-second intervals, stirring between intervals.
FAQ’s
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well. Just be sure to thaw and drain it before adding.
Can I substitute the cream cheese?
For a dairy-free version, use plant-based cream cheese. You can also use ricotta cheese for a different flavor.
Can I add protein to this dish?
Absolutely! Grilled chicken, shrimp, or tofu would all make great additions.
Creamy One Pot Spinach and Artichoke Pasta (30-Minutes)
This creamy one-pot spinach and artichoke pasta is the perfect dish for busy weeknights. With minimal prep and cleanup, it transforms the comforting flavors of spinach and artichoke dip into a satisfying meal.The creamy sauce, fresh spinach, and artichoke hearts make it rich in flavor, while the pasta adds heartiness. Enjoy!
Ingredients
- 8 oz pasta penne, fusilli, rigatoni, or shells
- 2 cups fresh spinach or 1 cup frozen spinach, thawed and drained
- 1 can 14 oz artichoke hearts (rinsed and chopped)
- 3 cloves garlic minced
- 1 medium onion finely chopped
- 4 oz cream cheese dairy-free alternative for vegan
- 1 cup milk or heavy cream
- ½ cup Parmesan cheese freshly grated
- 2 cups vegetable or chicken broth
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
- ½ teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
Instructions
Sauté Aromatics
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent. Stir in minced garlic and cook until fragrant, about 1 minute.
Add Liquid and Pasta
- Pour in the vegetable or chicken broth and milk. Add your pasta, ensuring it’s fully submerged in the liquid. Bring to a boil, then reduce to a simmer. Stir occasionally to prevent sticking.
Incorporate Spinach and Artichokes
- When the pasta is nearly cooked (about 8-10 minutes), stir in the chopped artichoke hearts and fresh spinach. The spinach will wilt quickly.
Create the Creamy Sauce
- Reduce the heat to low. Add cream cheese, stirring until melted and fully incorporated. Mix in Parmesan cheese and season with salt, pepper, red pepper flakes, and Italian seasoning. Adjust the seasoning to taste.
Serve and Enjoy
- Once the pasta is coated in the creamy sauce and the consistency is to your liking, remove from heat. Serve immediately, garnished with additional Parmesan cheese or fresh herbs if desired.