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.