Easy One Pot Spinach Artichoke Pasta
Get ready for a one-pot wonder that will change the way you do weeknight dinners – our Creamy Spinach Artichoke Pasta. Prepared in under 30 minutes, it’s the perfect combination of convenience and comfort. Think al dente penne coated in a velvety sauce, studded with fresh spinach and tangy artichoke hearts. It’s a whirlwind of tantalizing flavors that will have you hooked from the first forkful. This pasta dish is more than a meal, it’s a sensory experience. The luxurious cream cheese creates a comforting blanket for the pasta, while the artichokes add a tangy zing, and the spinach brings a touch of earthiness. It’s a symphony of tastes and textures, all harmonizing to make this dish your new go-to comfort food. Skip the fuss, but not the flavor, with this delicious, quick, and easy recipe.
Penne: Chosen for its tube shape, perfect for catching creamy sauce. Substitute with any pasta you like. Olive Oil: Sauté the spinach and artichoke hearts with this to add a light, fruity flavor. Substitute with avocado oil or butter for a different flavor profile. Spinach: Fresh spinach provides a pop of color and earthy taste. If fresh isn’t available, use thawed and well-drained frozen spinach. Artichoke Hearts: Marinated for a tangy bite that complements the creamy sauce. If marinated ones are unavailable, use regular canned or frozen artichoke hearts. Cream Cheese: Makes the sauce creamy and indulgent. For a different flavor profile, use ricotta or mascarpone. Garlic Powder: Infuses the dish with a subtle depth of flavor. For a more pronounced garlic flavor, use fresh minced garlic. Salt and Pepper: Essential for enhancing the flavors of the other ingredients. Adjust these to your own taste. Milk: Creates the perfect consistency for the sauce. Non-dairy milk like almond or soy can replace regular milk. Mozzarella Cheese: Adds a gooey, stretchy quality to the sauce. Substitute with any good melting cheese like Monterey Jack or Fontina. Parmesan Cheese: Brings sharp, umami flavor to the dish. Substitute with other hard, aged cheeses like Asiago or Pecorino Romano.
You won’t believe how easy this dish is to make! All you need is one pot and less than 30 minutes. Here’s how we’re going to whip it up. Let’s start by getting that pasta cooked. Just follow the package instructions for your penne. While it’s bubbling away, we can start on our sauce. Next, take your large saucepan or Dutch oven and heat up some olive oil. Toss in your fresh spinach and let it cook until it wilts down – it happens quicker than you’d think! Then, let those chopped artichoke hearts join the party, giving them a minute or so to get nice and warmed up. Now, it’s time for our cream cheese. Stir that in until it’s completely melted and smoothly blended in with the spinach and artichokes. Trust me, this is the start of something delicious! Next up, we’ve got our garlic powder, salt, and pepper. Stir those in and then pour in your milk. You’ll want to let this cook, stirring occasionally, until it begins to boil. Starting to smell good, isn’t it? Here comes the best part – the cheese! Stir in your shredded mozzarella until it melts into the sauce. Then, drain your pasta and add it to the saucepan. Give everything a good stir to make sure the pasta is fully coated in that creamy, cheesy sauce. Finally, all that’s left is a sprinkle of Parmesan and you’re ready to serve. Dish it up while it’s warm, and get ready for the oohs and aahs from your lucky diners!
Storage
Storing this Spinach Artichoke Pasta is a breeze. First, let the pasta cool down to room temperature after cooking. Once the pasta is cool, transfer it into an airtight container to maintain its freshness and prevent it from absorbing any fridge odors. The pasta will stay good for up to 3-5 days in the refrigerator. When you’re ready for a round of delicious leftovers, reheat the pasta gently on the stove or in a microwave. If the sauce needs reviving, just add a bit of milk while reheating to bring back its creamy consistency. Make sure it’s heated thoroughly before serving.
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