Go Back
To make Creamy One-Pot Spinach Artichoke Pasta, gather these simple ingredients: - 12 ounces pasta (penne or rotini works well) - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 onion, finely chopped - 1 can (14 ounces) artichoke hearts, drained and quartered - 4 cups fresh spinach - 1 cup vegetable broth - 1 cup heavy cream - 1 cup grated Parmesan cheese - Salt and pepper to taste - 1 teaspoon crushed red pepper flakes (optional) - Fresh basil for garnish You only need a few tools for this dish: - A large pot - A wooden spoon for stirring - A sharp knife for chopping - A cutting board for prep - Measuring cups and spoons For this recipe, you can use different pasta types. I suggest: - Penne, because it holds sauce well. - Rotini, as its twists catch every bit of cream. Both will give you a tasty and filling dish! First, gather your ingredients. You need olive oil, garlic, onions, artichoke hearts, and spinach. Heat the olive oil in a large pot over medium heat. Add the chopped onions. Cook them until they turn soft and clear. This takes about 3 to 4 minutes. Next, toss in the minced garlic. Cook for just 1 more minute. The aroma will fill your kitchen. Now, add the drained artichoke hearts. Stir these gently. After that, mix in the fresh spinach. Keep stirring until the spinach wilts down, which takes about 2 to 3 minutes. Pour in the vegetable broth. Bring this mixture to a gentle simmer. Now, it’s time to add the pasta. You can use penne or rotini. Stir it well to mix everything. Cover the pot and cook the pasta according to the package instructions. Make sure to stir occasionally. This helps stop the pasta from sticking together. Cook until the pasta is al dente. This should take around 10 to 12 minutes. Once your pasta is cooked, lower the heat. Now, add the heavy cream and grated Parmesan cheese. Stir everything together until it becomes creamy and smooth. This is where the magic happens! Season it with salt, pepper, and the red pepper flakes if you like some heat. Let the dish sit for a minute to thicken slightly. It’s now ready to serve. Enjoy your creamy one-pot spinach artichoke pasta! To get a creamy sauce, use heavy cream. It makes the dish rich and smooth. Stir in the cream after cooking the pasta. This lets the flavors blend well. You can also add more Parmesan cheese for extra creaminess. Mix it in slowly to avoid lumps. One mistake is not stirring the pasta enough. This can cause it to stick. Always stir occasionally while it cooks. Another mistake is adding too much broth. Use just one cup to keep it creamy. Lastly, don't skip the seasoning. Salt and pepper bring out the flavors, so add them to taste. I love serving this pasta with a fresh salad. A simple green salad works great. You can also pair it with garlic bread to soak up the sauce. For a special touch, add fresh basil on top. It gives a nice color and flavor. Enjoy your meal with a glass of white wine for a perfect finish! {{image_2}} You can easily make this dish vegetarian. Just skip the Parmesan cheese or use a vegan cheese alternative. Use vegetable broth as the base, which gives great flavor. For a vegan cream, try coconut cream or cashew cream. Both add a nice richness without the dairy. You can also add nutritional yeast for a cheesy taste without the cheese. If you want to add protein, chicken or shrimp works well. For chicken, dice it and sauté it before adding the onion. Cook until no longer pink. For shrimp, add them after the garlic, cooking until they turn pink. Both options boost protein and make the meal heartier. You can also use cooked sausage or tofu for more variety. Herbs and spices can take this dish to the next level. Fresh basil adds a bright flavor. You can also try thyme or oregano for a more earthy taste. For some heat, add crushed red pepper flakes or even chili powder. A squeeze of lemon juice at the end brightens the whole dish. Experiment with what you love to make it your own! To store leftovers, let the pasta cool. Then, place it in an airtight container. Keep it in the fridge for up to three days. Make sure to cover it well to avoid drying out. To reheat, add the pasta to a pot. Pour in a splash of vegetable broth or water. Heat over low on the stove, stirring often. This keeps it creamy. If you prefer, use the microwave. Heat in short bursts, stirring between each. You can freeze the pasta for longer storage. First, let it cool completely. Then, transfer it to a freezer-safe container. It will last up to three months. When ready to eat, thaw it in the fridge overnight. Reheat as mentioned above for best results. Yes, you can use frozen spinach. Just thaw it and squeeze out extra water. This change saves time, and frozen spinach is still nutritious. It will work well in this creamy dish. You can use half-and-half or a mix of milk and butter. Coconut cream also adds a nice flavor. Each option gives a different taste but still keeps the sauce creamy. This dish lasts about three to four days in the fridge. Store it in an airtight container for best results. The flavors will meld and get even better over time. No, this recipe is not gluten-free because it uses regular pasta. You can swap in gluten-free pasta. Just adjust the cooking time based on the type you choose. This article covered all the key steps to make a tasty pasta dish. We went over the ingredients, cooking methods, and some helpful tips. I shared ways to add flavor and options for different diets. Remember to store your leftovers properly for the best taste later. With these instructions, you can enjoy making this recipe again and again. Happy cooking!

Creamy One-Pot Spinach Artichoke Pasta

Savor the deliciousness of creamy one-pot spinach artichoke pasta, perfect for a quick weeknight dinner! This recipe combines tender pasta, fresh spinach, and artichoke hearts in a rich, creamy sauce that's packed with flavor. In just 25 minutes, you can create a comforting dish that will impress your family and friends. Click through for the full recipe and tips to make your meal a hit today!
Print Recipe Pin Recipe

Ingredients
  

12 ounces pasta (penne or rotini works well)

1 tablespoon olive oil

3 cloves garlic, minced

1 onion, finely chopped

1 can (14 ounces) artichoke hearts, drained and quartered

4 cups fresh spinach

1 cup vegetable broth

1 cup heavy cream

1 cup grated Parmesan cheese

Salt and pepper to taste

1 teaspoon crushed red pepper flakes (optional)

Fresh basil for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

    Stir in the minced garlic and cook for an additional 1 minute until fragrant.

      Add the artichoke hearts and fresh spinach to the pot, stirring until the spinach wilts, about 2-3 minutes.

        Pour in the vegetable broth and bring to a gentle simmer.

          Add the pasta to the pot, stirring to combine. Cover and cook according to the pasta package instructions until al dente, stirring occasionally to prevent sticking.

            Once the pasta is cooked, reduce the heat to low and stir in the heavy cream and Parmesan cheese. Mix well until creamy and smooth.

              Season with salt, pepper, and crushed red pepper flakes to taste.

                Remove from heat and let it sit for a minute to thicken slightly before serving.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                    - Presentation Tips: Serve in bowls, garnished with fresh basil leaves and a sprinkle of additional Parmesan cheese for a vibrant touch.