Description
This spinach artichoke pasta is a quick and creamy weeknight dinner inspired by classic spinach artichoke dip. Loaded with tender pasta, baby spinach, artichoke hearts, and a rich cheesy sauce, it’s comforting yet surprisingly light.
Ingredients
- 300 g pasta
- 1 tbsp olive oil
- 2 large garlic cloves, finely chopped
- 1/4 tsp red chili flakes
- 250 g vegetable stock
- 180 g cream cheese
- 250 g baby spinach
- 1 can (400 g) artichoke hearts, drained
- 50 g grated Parmesan cheese
- Salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1–2 cups of pasta water before draining.
- Meanwhile, heat olive oil in a large skillet or Dutch oven over medium heat.
- Add garlic and red chili flakes and cook for 1 minute until fragrant.
- Pour in vegetable stock and add cream cheese. Stir until the cream cheese is completely melted.
- Bring the sauce to a gentle simmer, then add the baby spinach and cook for 2–3 minutes until wilted.
- Add the cooked pasta and artichoke hearts. Toss well to coat in the sauce.
- Add a splash of reserved pasta water if needed to loosen the sauce.
- Stir in Parmesan cheese, season with salt and pepper, and serve immediately.
Notes
- Reserve pasta water to adjust the consistency of the sauce.
- Add extra Parmesan cheese before serving for even more flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of water or broth to restore creaminess.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: American