Spinach Artichoke Pasta

This Spinach Artichoke Pasta is made with a super easy cream-based sauce flavored with a dash of paprika, gouda and parmesan cheese which makes the pasta so cheesy and creamy it’s hard to resist.

This is such a great weeknight meal to have on your rotation and if you’re looking for more comforting pasta recipes my Homemade Pesto Pasta or Chicken Alfredo recipes are just as delicious!

What You Need to Make this Recipe

Stock: I use vegetable stock to make this but you can also use chicken stock. Whatever stock you choose make sure it’s low sodium if possible so it’s not overly salty.

Mushrooms: You can use pretty much any mushrooms for this pasta but I love to use Crimini mushrooms thinly sliced.

Artichokes: I use marinated artichoke hearts because they are super easy to use, handy to have in the store cupboard, and have so much flavor from being marinated in oil and herbs. If the artichoke hearts are jarred whole cut them up into manageable pieces.

Thyme: I love this herb especially with mushrooms it’s a match made in heaven. Fresh thyme is so much more fragrant than dried so use fresh if possible it’ll make a difference.

Cheese: I use a mix of gouda and parmesan cheese in the sauce which makes it super creamy and delicious. If you don’t have gouda then you could use cheddar or something like fontina that melts well but still has a lot of flavor.

How to Make Spinach Artichoke Pasta

1. Melt the butter in a saucepan and add the flour.

2. Stir them together to create a roux.

3. Next, add the cream.

4. Then add the stock and stir the sauce until thickened slightly.

5. Add the paprika, balsamic vinegar and salt and pepper to the sauce.

6. Stir together then set aside (see the ideal thickness of the sauce in photo 6 above).

7. Add more butter to a pan or skillet and saute the chopped onion.

8. Add the mushrooms, garlic, and thyme.

9. Saute for a few minutes.

10. Next, add the spinach and stir until wilted.

11. After the spinach is wilted add the artichokes and turn off the heat.

12. Add the sauce and cheeses.

13. Stir everything together until well combined and the cheese has melted.

14. Add cooked pasta and toss to combine.

Serving Suggestions

Serve this spinach artichoke pasta alongside some crusty bread and a nice fresh side salad for a complete meal. If you’re looking for some side salad ideas then my Cucumber Salad or Caprese Salad would be great options.

Tips and Ideas for Making this Recipe

• If you’re not a fan of mushrooms you can leave them out or replace them with a vegetable you do like.
• Make sure you cook the spinach until just wilted and no longer or it will release too much water and become soggy.
• You can also use frozen spinach but be sure to thaw it and squeeze out any excess water first.
• If your sauce is a little on the thick side then add a splash of reserved pasta water 1 tbsp at a time until you reach a smooth and creamy consistency.
• Any kind of noodles will work well in this artichoke pasta but I recommend sticking with a long noodle such as linguine, spaghetti, or fettuccine.

Frequently Asked Questions

Can I use Frozen Artichokes?

Yes, you can use frozen artichokes but you’ll need to thaw them before cooking. Just follow the recipe in the same way.

Can I Add Chicken?

Absolutely, chicken would be a delicious addition to this artichoke pasta. I recommend cutting it into bite-sized cubes and frying it with the onions before continuing with the rest of the recipe.

How Can I Make it Lighter?

To make the recipe lighter you can replace the cream with milk it’ll take a little longer to thicken but will still be delicious. You can also opt for a low-fat cheese if you prefer.

How do I Store Leftover Spinach Artichoke Pasta?

Because this is a cream-based pasta it’s best eaten immediately because it thickens as it cools. If you do have leftovers then you can heat it up in a skillet with a splash of water to loosen the sauce. Leftovers will last around 2-3 days in the fridge and I don’t recommend freezing.

If you’ve tried this Spinach Artichoke Pasta recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

Print

5 from 5 votes

Spinach Artichoke Pasta

Easy, creamy and delicious Artichoke Pasta with mushrooms and spinach. Don't forget to check out our step by step photos and tips above!

Course Main Course

Cuisine American

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 8 people

Calories 240kcal

Author John Kanell

Ingredients

• ▢ 4 tbsp butter divided
• ▢ 2 tbsp flour
• ▢ 1/2 cup cream
• ▢ 3/4 cup vegetable stock
• ▢ 1 1/4 tsp kosher salt
• ▢ 1/4 tsp ground pepper
• ▢ 1 tsp balsamic vinegar
• ▢ 1 cup sliced mushrooms
• ▢ 2 cups fresh spinach
• ▢ 3/4 cup marinated artichoke hearts cut into manageable pieces
• ▢ 1/2 onion finely diced
• ▢ 2 tbsp garlic minced
• ▢ 1/2 tsp paprika
• ▢ 1 tsp fresh thyme minced
• ▢ 1 cup gouda shredded
• ▢ 1/4 cup Parmesan grated
• ▢ Cooked Pasta

Instructions

• Start by making a roux. Melt 2 tablespoons of butter in a saucepan, add 2 tablespoons to flour and whisk over medium heat for about a minute.
  
• Whisk in the cream and stock. Add salt, pepper, paprika, and balsamic vinegar. Remove from heat and set aside.
• Add 2 tablespoons of butter to a large pan and melt over medium high heat. Add the finely diced onion. Cook, stirring occasionally until softened.
  
• Add garlic, mushrooms and thyme and cook until garlic is softened, making sure to stir so nothing burns.
• Add in spinach and stir until all is wilted then add artichokes.
• Remove from heat, add cheeses, and pour in about half of the sauce. Stir everything together to distribute the ingredients and melt the cheese. Set aside.
• Serve over cooked pasta with some shaved Parmesan and enjoy!
  

Notes

• If you're not a fan of mushrooms you can leave them out or replace them with a vegetable you do like.
• Make sure you cook the spinach until just wilted and no longer or it will release too much water and become soggy.
• You can also use frozen spinach but be sure to thaw it and squeeze out any excess water first.
• If your sauce is a little on the thick side then add a splash of reserved pasta water 1 tbsp at a time until you reach a smooth and creamy consistency.
• Any kind of noodles will work well in this recipe but I recommend sticking with a long noodle such as linguine, spaghetti, or fettuccine.

Nutrition

Serving: 1g | Calories: 240kcal | Carbohydrates: 27g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 298mg | Potassium: 43mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2000IU | Vitamin C: 11.6mg | Calcium: 190mg | Iron: 2.5mg

*Nutrition Disclaimer

Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!