Go Back
To achieve that aromatic, savory depth in your creamy spinach artichoke pasta, sautéing garlic is a crucial step. Begin by heating your olive oil or butter in a large skillet over medium heat. The trick here is to add the minced garlic once the oil is hot but not smoking. This prevents the garlic from burning, which would impart a bitter taste to your dish. Sauté the garlic for just 30 seconds to 1 minute until it becomes fragrant and golden. Stir constantly to ensure even cooking and to avoid any browning. Once the garlic reaches this stage, it’s time to incorporate the artichokes and spinach, which will soak up that delicious garlicky flavor.

Creamy Spinach Artichoke Pasta

Discover the comfort of creamy spinach artichoke pasta, a delightful dish that brings rich flavors and satisfying textures to your table. This recipe combines fresh spinach and tender artichokes in a velvety sauce, making it perfect for any occasion—whether it's a casual family dinner or an elegant gathering. Easy to prepare, this pasta is vegetarian-friendly and versatile enough to satisfy any palate. Dive into this creamy indulgence and impress your loved ones with a meal that's both delicious and wholesome.
Print Recipe Pin Recipe

Ingredients
  

8 oz (225g) pasta of your choice (fusilli or penne recommended)

1 cup frozen artichoke hearts, thawed and roughly chopped

2 cups fresh spinach leaves, tightly packed

1 cup heavy cream

½ cup grated Parmesan cheese

½ cup cream cheese, softened to room temperature

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon red pepper flakes (optional, for a kick)

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Before draining, reserve ½ cup of the pasta water for later use. Drain the pasta and set aside.

    Sauté the Garlic: In a large skillet, pour in the olive oil and heat over medium heat. Once hot, add the minced garlic. Sauté for approximately 1 minute, stirring constantly, until fragrant but not browned, as burnt garlic can affect the sauce’s flavor.

      Add Artichokes and Spinach: Incorporate the chopped artichoke hearts into the skillet, cooking for an additional 2-3 minutes until they are heated through. Next, add the fresh spinach and sauté until it wilts, which should take about 2 minutes.

        Create the Sauce: Reduce the heat to low, then pour in the heavy cream. Add the softened cream cheese, grated Parmesan cheese, onion powder, and red pepper flakes (if using). Stir continuously until the cheeses melt and blend together, forming a rich and creamy sauce.

          Combine Pasta and Sauce: Gently fold the cooked pasta into the skillet, ensuring that all the pasta is evenly coated with the creamy spinach-artichoke sauce. If the sauce appears too thick, gradually stir in the reserved pasta water, a tablespoon at a time, until the desired consistency is achieved.

            Season and Serve: Taste the pasta and season it with salt and black pepper as needed. Once well-seasoned, remove the skillet from the heat. Serve immediately, garnished with a sprinkle of freshly chopped parsley for a burst of color.

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

                - Presentation Tips: Serve the pasta in shallow bowls, drizzling a little extra olive oil on top for sheen. Add a few extra artichoke hearts and spinach leaves for a lovely visual touch, and a generous sprinkle of Parmesan cheese to finish.