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To make a delicious creamy spinach artichoke pasta, gather these key ingredients: - 8 oz (225g) pasta (penne or fettuccine works best) - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 cup fresh spinach, chopped - 1 cup artichoke hearts, drained and chopped - 1 cup heavy cream - 1/2 cup cream cheese, softened - 1/2 cup grated Parmesan cheese - 1/2 teaspoon garlic powder - Salt and pepper to taste - Red pepper flakes (optional, for heat) - Fresh parsley, chopped, for garnish Each ingredient plays a role. The pasta gives us a base. The spinach and artichokes provide freshness and flavor. Garlic adds a nice bite, while heavy cream and cream cheese create a rich sauce. Parmesan cheese brings depth. Seasoning with salt, pepper, and red pepper flakes adds balance. Finally, parsley brightens the whole dish. For the full recipe, check below! To start, boil a large pot of salted water. Add 8 ounces of your choice of pasta, like penne or fettuccine. Cook according to the package directions until al dente, usually about 8-10 minutes. Al dente means the pasta should still have a slight bite. Once done, drain the pasta and set it aside. Remember to save about half a cup of that pasta water. This starchy water helps make the sauce creamy later. Now, let’s make it flavorful. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 3 cloves of minced garlic. Sauté for 1-2 minutes until fragrant but not browned. Next, add 1 cup of chopped spinach and 1 cup of drained and chopped artichoke hearts. Cook for about 3-4 minutes. You want the spinach to wilt and the artichokes to warm up. Stir often to get an even cook. For the cream sauce, lower the heat to low. Pour in 1 cup of heavy cream and add 1/2 cup of softened cream cheese. Stir until the cream cheese melts completely. This should take just a few minutes. You want the sauce to be smooth and creamy. If it seems too thick, don’t worry! We’ll fix that later with pasta water. Now comes the best part! Add the cooked pasta to the skillet with the creamy sauce. Toss everything together to coat the pasta well. If the sauce is too thick, add a bit of the reserved pasta water. Gradually mix until you reach your desired creaminess. Finally, stir in 1/2 cup of grated Parmesan cheese, 1/2 teaspoon of garlic powder, and season with salt and pepper to taste. You can even add red pepper flakes for a little kick if you like. Taste and adjust the seasoning if needed. Enjoy your delicious creamy spinach artichoke pasta! For the complete cooking instructions, check the Full Recipe. To get a smooth, creamy sauce, watch your heat. Keep it low once you add the cream. High heat can cause the cream to curdle. Stir often to keep the sauce even. Use a wooden spoon; it works well for mixing. I recommend using a whisk for the cream cheese. This tool helps break it down quickly. It makes blending easier and faster. If you notice lumps, keep mixing until it’s all smooth. Try adding toasted breadcrumbs on top for a nice crunch. You can also sprinkle more Parmesan cheese for extra flavor. Fresh herbs like basil or chives add color and taste. Serve this dish with a side salad or garlic bread. A light, crisp salad balances the creaminess of the pasta. Garlic bread works well for sopping up any leftover sauce. One common pitfall is overcooking the pasta. Always check the package for timing. Aim for al dente, as it will continue to cook in the sauce. Another mistake is not reserving pasta water. This water helps adjust your sauce's thickness. If it gets too thick, add a bit of this water to loosen it. Lastly, avoid adding cheese too early. Wait until the sauce is off the heat to add the cheese. This helps it melt without clumping. {{image_2}} You can make this dish fit your needs. For gluten-free pasta, choose options like brown rice or chickpea pasta. These work well and still taste great. If you want a lactose-free dish, swap heavy cream and cream cheese for coconut cream and cashew cheese. These substitutes keep the creaminess but remove the dairy. Want to add protein? Grilled chicken or shrimp makes a tasty addition. Just cook them in the skillet before adding the spinach and artichokes. You can also boost flavor with herbs. Try basil, oregano, or even a pinch of thyme. A little lemon zest adds a nice touch too! Serving this pasta hot is classic and cozy. For leftovers, you can serve it cold as a pasta salad. Just chill the pasta and toss it with some olive oil, lemon juice, and fresh veggies. This way, you can enjoy a new dish the next day. To keep your creamy spinach artichoke pasta fresh, store it in the fridge. Use an airtight container to stop air from drying it out. Make sure the pasta cools down before sealing it up. You can keep it in the fridge for up to three days. If you want to save it longer, freezing is a good option. For freezing, place the pasta in a freezer-safe bag or container. Squeeze out any extra air to avoid freezer burn. When you’re ready to enjoy leftovers, avoid drying them out. The best way to reheat is on the stove. Place the pasta in a pan over low heat. Add a splash of milk or cream to help it stay moist. Stir often for even heating. You can also use a microwave. Heat it in short bursts of one minute. Stir in between until it’s hot. Keep an eye on it so it doesn’t get too dry. In the fridge, your creamy spinach artichoke pasta lasts about three days. If you freeze it, it can last up to three months. When checking for spoilage, look for any off smells or changes in color. If it looks or smells funny, it’s best to throw it away. Always trust your senses. They help keep you safe and healthy. I recommend using penne or fettuccine. These shapes hold the sauce well. Penne's ridges catch the creamy mix, while fettuccine's flat shape offers a nice bite. Both options create a delightful texture in each forkful. Yes, you can prep it a day in advance. Cook the pasta and make the sauce separately. Combine them just before serving. This keeps the pasta from getting mushy. Store each part in the fridge in airtight containers. To make this dish vegan, use plant-based cream and cheese. Almond or coconut cream works well. For cheese, try cashew cream or a vegan cream cheese. Make sure to check the labels for hidden dairy. Absolutely! Frozen spinach and artichokes are great substitutes. They are quick and easy to use. Just thaw and drain them before adding to the dish. This saves time and still gives you a tasty meal. Pair it with a side salad or garlic bread. A fresh salad adds crunch and balances the creaminess. Garlic bread is a classic choice, perfect for scooping up the sauce. You can also serve it with grilled chicken or shrimp for extra protein. For the full recipe, check out the details above. This blog post walks you through making a creamy spinach artichoke pasta. We covered all the ingredients, cooking steps, and tips for the best flavor. Remember to taste as you go. You can add proteins or herbs for a twist. Proper storage keeps it fresh, too. Enjoy this easy and versatile dish, whether you eat it warm or as a cold salad. You'll impress everyone with this meal. Cooking can be simple and fun when you follow these steps!

Creamy Spinach Artichoke Pasta

Indulge in a delightful bowl of creamy spinach artichoke pasta that combines rich flavors and a comforting texture perfect for any meal. This quick and easy recipe features tender pasta enveloped in a luscious cream sauce infused with garlic, fresh spinach, and artichoke hearts. Ready in just 30 minutes, it’s a must-try for pasta lovers! Click through to explore this delicious recipe and elevate your dinner tonight!
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Ingredients
  

8 oz (225g) pasta (penne or fettuccine works best)

1 tablespoon olive oil

3 cloves garlic, minced

1 cup fresh spinach, chopped

1 cup artichoke hearts, drained and chopped

1 cup heavy cream

1/2 cup cream cheese, softened

1/2 cup grated Parmesan cheese

1/2 teaspoon garlic powder

Salt and pepper to taste

Red pepper flakes (optional, for heat)

Fresh parsley, chopped, for garnish

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta cooking water.

    Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.

      Add Vegetables: Stir in the chopped spinach and artichoke hearts, cooking for 3-4 minutes until the spinach is wilted and the artichokes are heated through.

        Make the Cream Sauce: Reduce the heat to low and add the heavy cream and cream cheese to the skillet. Stir until the cream cheese is completely melted and the sauce is smooth.

          Combine: Add the cooked pasta to the skillet, tossing to coat in the creamy sauce. If the sauce is too thick, gradually add some of the reserved pasta water until you reach your desired consistency.

            Finish Flavoring: Stir in the grated Parmesan cheese, garlic powder, and season with salt, pepper, and red pepper flakes, if desired. Mix well until everything is heated through.

              Serve: Transfer the pasta to serving plates and garnish with freshly chopped parsley and additional Parmesan cheese if desired.

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