Creamy Spinach Artichoke Pasta (Print)
Pasta with tender spinach and artichokes tossed in a smooth, garlicky cream sauce for easy dinners.
# What You Need:
→ Pasta
01 - 12 oz penne or rigatoni
→ Vegetables
02 - 7 oz baby spinach, roughly chopped
03 - 14 oz canned 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 and black pepper, to taste
→ Garnish
15 - 2 tbsp chopped fresh parsley
16 - Extra grated Parmesan cheese
# How to Make:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, drain pasta, and set aside.
02 - Melt butter in a large skillet over medium heat. Add 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 aromatics and stir continuously for 1 minute to form a roux. Gradually whisk in whole milk and heavy cream, stirring constantly until mixture is smooth and slightly thickened, approximately 3 to 4 minutes.
04 - Stir in softened cream cheese and grated Parmesan until fully melted and sauce is creamy. Season with dried oregano, crushed red pepper flakes if using, salt, and black pepper to taste.
05 - Fold in baby spinach and artichoke hearts. Cook for 2 to 3 minutes until spinach wilts and artichokes heat through.
06 - Add drained pasta to the skillet. Toss to coat evenly, adding reserved pasta water gradually until desired sauce consistency is achieved.
07 - Plate immediately and garnish with chopped fresh parsley and additional grated Parmesan cheese.
# Expert Advice:
01 -
- This dish feels like a secret indulgence, creamy without being heavy and packed with comforting flavors.
- It's so simple to whip up, making it a favorite when you want to impress without the fuss.
02 -
- Don&t skip reserving some pasta water—it's the secret to getting the sauce silky and clinging beautifully without thinning it too much.
- I discovered adding cream cheese made the sauce luxuriously creamy without being heavy, changing how I make creamy sauces forever.
03 -
- Take your time stirring the roux when adding flour to avoid lumps—it makes all the difference in sauce texture.
- Adding pasta water gradually when tossing creates that perfect balance between creamy and clingy sauce without making it watery.