Creamy Spinach Artichoke Pasta (Printable version)
Luscious pasta with tender spinach, artichokes, and a garlicky cream sauce for weeknight meals.
# What you need:
→ Pasta
01 - 12 oz penne or rigatoni
→ Vegetables
02 - 7 oz baby spinach, roughly chopped
03 - 1 can (14 oz) artichoke hearts, drained and quartered
04 - 1 small onion, finely chopped
05 - 3 cloves garlic, minced
→ Sauce
06 - 2 tbsp unsalted butter
07 - 2 tbsp all-purpose flour
08 - 1 2/3 cups whole milk
09 - 1/2 cup heavy cream
10 - 2 oz cream cheese, softened
11 - 3 oz grated Parmesan cheese
12 - 1/2 tsp dried oregano
13 - 1/2 tsp crushed red pepper flakes (optional)
14 - Salt, to taste
15 - Black pepper, to taste
→ Garnish
16 - 2 tbsp chopped fresh parsley
17 - Extra grated Parmesan cheese
# How To:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Melt butter in a large skillet over medium heat. Add finely chopped onion and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over the sautéed onion and garlic. Stir continuously for 1 minute to form a roux. Gradually whisk in whole milk and heavy cream, stirring constantly until the sauce thickens, about 3 to 4 minutes.
04 - Add cream cheese and grated Parmesan to the sauce, stirring until fully melted and smooth. Season with dried oregano, crushed red pepper flakes if using, salt, and black pepper to taste.
05 - Stir in baby spinach and artichoke hearts. Cook for 2 to 3 minutes until the spinach wilts and artichokes are warmed through.
06 - Add the drained pasta to the skillet. Toss to coat the pasta with the sauce, adding reserved pasta water gradually until reaching desired consistency.
07 - Plate immediately and garnish with chopped fresh parsley and extra grated Parmesan cheese.
# Expert Advice:
01 -
- It feels like a warm hug from your best friend wrapped in pasta form
- This dish is a creamy, rich delight that’s surprisingly easy to whip up after a busy day
02 -
- Reserving pasta water is a game changer; its starch helps the sauce stick beautifully without thinning it out too much
- Adding spinach at the end ensures it stays tender but not overcooked or soggy
03 -
- Don’t rush the roux; cooking the flour properly removes the raw taste and sets the silky texture foundation
- The reserved pasta water is your magical tool for balancing sauce thickness, adding just enough liquid while preserving creaminess