Spinach Artichoke Pasta
This dish turns the classic, creamy spinach and artichoke dip into a warm and comforting pasta meal. It's quick, easy, and perfect for a busy weeknight dinner. It’s a family favorite that everyone is sure to love!
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.