Creamy Spinach Artichoke Pasta
Have you ever loved a dip so much you wished it was your whole dinner? That was me! I always loved creamy spinach and artichoke dip.
So, one day, I thought, why not turn it into a meal? I made this Spinach Artichoke Pasta, and WOW, it was a hit!
It has all the yummy, creamy goodness of the dip mixed in with soft pasta. It’s a warm, cozy meal that feels fancy but is super easy to make for your family.
Why You’ll Love This Spinach Artichoke Pasta
This dish is a hug in a bowl and is sure to be a new favorite. Here’s why you and your family will love it:
- So Creamy: It’s extra smooth and dreamy without using any heavy cream.
- Super Fast: You can have this dinner on the table in under 30 minutes!
- Pantry Staples: You probably have most of the things you need right in your kitchen.
- One-Pan Wonder: Most of the magic happens in just one skillet, which means less cleaning for you.
- Packed with Veggies: It’s a great way to get your kids to eat their spinach.
For more cozy meals, you can also check out my Creamy Chicken Bacon Spinach Pasta. It’s another family favorite you’ll love for a weeknight dinner!
Ingredients You’ll Need
Here are the simple things you’ll need to make this yummy pasta. For the exact amounts, take a peek at the recipe card below!
- Penne Pasta: These little tubes are just perfect for catching all that creamy sauce.
- Olive Oil: I use this to get everything started and cook the onion until it’s nice and soft.
- Medium Onion: This gives the sauce a sweet, yummy flavor base that I just love.
- Garlic Cloves: You can’t have a great pasta dish without a little bit of fresh garlic!
- Almond Milk Cream Cheese: This is my secret for making the sauce SO GOOD and creamy without dairy.
- Broth of Choice: You can use veggie or chicken broth. It helps make the sauce smooth.
- Fresh Lemon Juice: A little squeeze of lemon makes all the flavors bright and fresh.
- Dijon Mustard: This adds a tiny bit of tang that makes the sauce extra special.
- Fresh Baby Spinach: We use a lot of this! It wilts down and tastes amazing in the sauce.
- Artichoke Hearts: These give a yummy, tangy bite that makes the dish taste just like the dip.
How to Make Spinach Artichoke Pasta
Making this dish is as easy as pie! Just follow these simple steps, and you’ll have a warm, delicious meal ready in no time.
Step 1: Cook the Pasta
Boil a large pot of salted water and add 1 pound of penne pasta. Cook it for about 8-10 minutes or until it’s soft but still has a little bite. Don’t forget to save 1 cup of the pasta water before you drain it!
Step 2: Sauté the Onion and Garlic
While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 diced onion and cook for 5 minutes until it’s soft. Then, add 4 minced garlic cloves and cook for one more minute until you can smell that wonderful garlic smell.
Step 3: Make the Creamy Sauce
Now for the fun part! Add 8 ounces of almond milk cream cheese, 1 cup of broth, 1 tablespoon lemon juice, and 1 teaspoon dijon mustard to the skillet. Whisk it all together until it’s smooth and creamy. Let it bubble gently.
Step 4: Add the Veggies
It’s time for the stars of the show! Stir in 5 cups fresh baby spinach and canned chopped artichoke hearts. Keep stirring until the spinach has wilted down into the sauce. This usually only takes about 2-3 minutes.
Step 5: Mix It All!
Your pasta should be done by now. Drain it and add it right into the skillet with your sauce. Toss everything together until every piece of pasta is covered in that yummy sauce. If it seems too thick, add a splash of your saved pasta water. Add salt and pepper to taste. ENJOY!!!
Tips for the Best Spinach Artichoke Pasta
Want to make this dish taste even better? Here are a few of my little secrets for a perfect pasta night every time.
- Save That Pasta Water: It’s liquid gold! The starchy water helps make the sauce extra smooth and helps it stick to the pasta.
- Use Fresh Spinach: Fresh baby spinach has the best flavor and texture. It really makes a big difference in this dish.
- Don’t Overcook the Pasta: Cook it just until it’s “al dente.” It will cook a little more in the hot sauce.
- Chop Your Artichokes: Give the artichoke hearts a rough chop so you get a little bit in every single bite.
- Taste and Season: Always taste your sauce before serving. It might need an extra pinch of salt to make the flavors pop.
Variations and Substitutions
This recipe is great on its own, but it’s also fun to change things up! Here are some easy ideas to try.
- Add Some Protein: Cooked, shredded chicken or shrimp would be a wonderful addition to make this meal even heartier.
- Try Different Cheeses: If you’re not dairy-free, feel free to stir in some grated Parmesan or mozzarella for extra cheesy goodness.
- Switch Up the Greens: Don’t have spinach? Kale would also work well in this recipe. Just cook it a little longer.
- Make it Spicy: Want a little kick? Add a pinch of red pepper flakes to the sauce when you’re cooking the garlic.
- Use Different Pasta: No penne? No problem! Rotini, bow ties, or shells would be just as delicious.
Make-Ahead and Storage Tips
This pasta is best enjoyed fresh, but leftovers are super yummy too! To store, let the pasta cool down completely. Then, put it in a sealed container in the fridge. It will stay good for up to 3 days.
When you’re ready to eat it again, you can warm it up in the microwave. Or, you can put it back in a skillet on the stove over low heat. The sauce might get a little thick in the fridge. Just add a splash of broth or water when you reheat it to make it creamy again.
Recipe FAQs
Can I make this recipe gluten-free?
Definitely! Just use your favorite gluten-free pasta. The rest of the ingredients are already gluten-free, so it’s an easy swap.
Can I use frozen spinach instead of fresh?
Yes, you can. Make sure to thaw the frozen spinach first and squeeze out all the extra water before adding it to the sauce.
What to serve with spinach artichoke pasta?
I love serving it with a simple green salad and some warm, crusty garlic bread. It’s the perfect combo for a cozy meal.
Is this recipe good for kids?
My kids love it! It’s so creamy and cheesy that they don’t even mind all the spinach. It’s a real crowd-pleaser.
Can I add other vegetables to this pasta?
For sure! Sautéed mushrooms, sun-dried tomatoes, or roasted red peppers would be delicious additions to this creamy pasta dish.
How do I make the sauce creamier?
If you want it extra creamy, you can add another ounce or two of the almond milk cream cheese. The saved pasta water helps, too!
Can I freeze the leftovers?
I don’t recommend freezing this dish. The cream cheese-based sauce can separate when it’s thawed, and the texture won’t be as good.
What kind of broth is best?
You can use either vegetable broth to keep it vegetarian or chicken broth if you prefer. Both work great and add a nice flavor.
How do I keep my sauce from getting too thick?
The key is the saved pasta water. If your sauce thickens up as it sits, just stir in a tablespoon at a time until it’s perfect.
Can I use regular cream cheese?
Yes, if you don’t need the recipe to be dairy-free, regular cream cheese will work perfectly fine in the exact same amount.
Spinach Artichoke Pasta
Ingredients
- 1 pound penne pasta
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 4 cloves garlic (minced)
- 8 ounces almond milk cream cheese
- 1 cup vegetable or chicken broth
- 1 tablespoon fresh lemon juice
- 1 teaspoon dijon mustard
- 5 cups fresh baby spinach
- 1 can (12 ounce) artichoke hearts, drained and roughly chopped
- Sea salt and black pepper to taste
Instructions
- Cook Pasta: Boil the penne pasta in a large pot of salted water according to package directions until al dente. Before draining, be sure to save 1 cup of the starchy pasta water for later.
- Sauté Aromatics: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 5 minutes until soft, then add the minced garlic and cook for 1 minute more.
- Make the Sauce: Stir the almond milk, cream cheese, broth, lemon juice, and Dijon mustard into the skillet. Whisk until the sauce is completely smooth and starts to bubble gently.
- Wilt the Veggies: Add the fresh baby spinach and chopped artichoke hearts to the sauce. Continue to stir for 2-3 minutes until all of the spinach has wilted down completely.
- Combine Everything: Drain the cooked pasta and add it directly to the skillet with the sauce. Toss everything together until the pasta is fully coated. If the sauce is too thick, add a splash of the saved pasta water.
- Serve and Enjoy: Season with sea salt and black pepper to your liking. Serve the pasta warm and enjoy your delicious meal!
Notes
- For extra richness, you can stir in some dairy-free Parmesan cheese at the end.
- Don’t skip saving the pasta water! It’s the secret to a perfectly smooth sauce.
- If you like a little heat, add a pinch of red pepper flakes with the garlic.
- This dish is best served right away while it’s warm, fresh, and super creamy.
- Store any leftovers you may have in an airtight container in the fridge for up to 3 days.
