• Skip to primary navigation
  • Skip to primary sidebar
  • Skip to footer
  • Skip to content

Preppy Kitchen logo

  • About
    • Meet John
    • Press
  • Recipes
    • Desserts
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Breads
    • Soups
    • Salads
    • Casseroles
    • Instant Pot
    • Appetizers
    • Drinks
    • Holiday
  • Cookbook
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Press
  • All Recipes
  • Cookbook
  • Shop
  • Contact
  • Follow us on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Main Dishes » Spinach Artichoke Pasta

    Spinach Artichoke Pasta

    Published: January 29, 2018 · Modified: Jun 9, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Creamy and comforting Spinach Artichoke Pasta made with a super easy cheese sauce, mushrooms and spinach. This pasta is crazy delicious and so simple to whip up, perfect for any day of the week!

    An overhead shot of artichoke pasta in a bowl with mushrooms and spinach
    171 shares
    • Share
    • Reddit
    Jump to Recipe Print Recipe
    A graphic with a close up of pasta on top and artichoke pasta written in text underneath
    A graphic with a close up of pasta on a fork on top and artichoke pasta written in text underneath
    A graphic with a side shot of a bowl of pasta on top and artichoke pasta written in text underneath
    A graphic with a bowl of artichoke pasta on top and artichoke pasta written in text underneath
    A graphic with a bowl of pasta on top and artichoke pasta written in text underneath

    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 cajun chicken pasta or Chicken Alfredo recipes are just as delicious!

    What You Need to Make this Recipe

    An overhead shot of ingredients you need to make artichoke pasta

    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

    Two photos showing how to make a roux with butter and flour

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

    2. Stir them together to create a roux.

    Two photos showing how to add cream and stock to a pan to make a sauce

    3. Next, add the cream.

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

    Two photos showing what a cream sauce looks like after cooking

    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).

    Two photos showing how to soften onion and mushrooms to make an artichoke sauce

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

    8. Add the mushrooms, garlic, and thyme.

    Two photos showing how to saute mushrooms and spinach

    9. Saute for a few minutes.

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

    Two photos showing how to saute spinach and make a creamy artichoke sauce

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

    12. Add the sauce and cheeses.

    Two photos showing the end result after cooking pasta with a creamy artichoke sauce

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

    14. Add cooked pasta and toss to combine.

    A close up of linguine pasta on a fork with a creamy sauce

    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.

    pro tips for 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.

    A side shot of artichoke pasta in a bowl with a fork

    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 love this recipe try these out!

    • An side shot of spaghetti sauce in a bowl

      Instant Pot Spaghetti Sauce

    • An overhead shot of artichoke pasta in a bowl with mushrooms and spinach

    • An overhead shot of artichoke pasta in a bowl with mushrooms and spinach

    • An overhead shot of chicken curry in a bowl

      Instant Pot Chicken Curry

    • An overhead shot of artichoke pasta in a bowl with mushrooms and spinach

    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.
      Creamy Spinach Mushroom Stuffed Chicken Breasts
    • 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.
      Creamy Spinach Mushroom Stuffed Chicken Breasts
    • 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!
      Spinach Artichoke Pasta

    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!
    « Irish Soda Bread
    Blood Orange Pound Cake »

    Reader Interactions

    Comments

    1. Kate says

      October 18, 2018 at 2:22 am

      5 stars
      Hi 🙂 does the calories refer to without pasta? As you don’t specify how much pasta?

      Thanks!

      Reply
      • John K. says

        October 18, 2018 at 1:09 pm

        Hi Kate,

        Yes, the calories are only specified for the spinach artichoke sauce.

        Best,

        John

        Reply
    2. Debbie says

      September 14, 2018 at 5:29 am

      5 stars
      Delicious! I’ve made this twice this past month and will make it again this weekend for guests. It is now part of the dinner rotation. And leftovers make a fantastic lunch!

      Reply
      • John K. says

        September 14, 2018 at 9:15 am

        Hey Debbie,

        I’m so glad to hear that! You must host a wonderful dinner party and it’s so nice to have those leftovers!

        Best,

        John

        Reply
      • jkanell says

        September 14, 2018 at 8:37 pm

        Thanks so much!! I love this recipe too!

        Reply
    3. Shauna | Linden & Lavender says

      March 12, 2018 at 6:57 pm

      I love mushrooms but used to hate them. This sounds perfect for a weeknight treat!

      Reply
    4. Alma says

      February 27, 2018 at 12:06 am

      5 stars
      we have a new baby, plus a 3 year old, so fast meals are a must.this was fast, easy and so delicious. perfect balance between the mushrooms and the balsamic. definitely making it again.

      Reply
      • jkanell says

        February 27, 2018 at 5:10 pm

        Oh thank you! I’m so glad you enjoyed it and congratulations on the baby!!

        Reply
    5. Ally says

      February 08, 2018 at 1:07 am

      Delicious. Seen it on your instagram…. made it tonight; in the top 3 of best pastas that I have ever made! Great variety of flavours! Just discovering things to add artichokes too!

      Reply
      • John K. says

        February 08, 2018 at 5:15 pm

        Ally,
        I’m so happy you enjoyed this recipe! I absolutely LOVE artichokes!
        John

        Reply
    6. alison says

      January 30, 2018 at 11:41 pm

      5 stars
      OMG this is absolutely delicious. My family loved it so much and it was fast and easy to make. Give props to your Mother.

      Reply
      • John K. says

        January 31, 2018 at 5:40 pm

        Alison,
        Thank you so much! I am very happy you liked the recipe!
        John

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

    Search

    Follow Us On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    <section id="sml_subscribe_widget" class="widget sml_subscribe_widget_display"><div class="widget-wrap"><h3 class="widgettitle widget-title">Preppy Kitchen Newsletter</h3>

    Sign up to receive recipes, recommendations and tips straight to your inbox!

    </div></section>

    As Seen On

    As seen on Elle Décor, People, Food Network and more

    Top recipes This Month

    • An Oatmeal Chocolate Chip cookie next to a glass of milk

      Oatmeal Chocolate Chip Cookies

    • A stack of peanut butter cookies on a small wooden board

      Peanut Butter Cookies Recipe

    • A group of pink macarons on a serving tray next to flowers

      Macaron Recipe

    • photo of moist Vanilla Cupcakes in pink paper wrappers

      Moist Vanilla Cupcake Recipe

    • Lemon bars dusted with powdered sugar on a green and white plate.

      Lemon Bars

    • A photo of a vanilla cupcake on a cupcake stand with vanilla buttercream frosting beautifully piped on top.

      Buttercream Frosting

    • An Espresso martini on a gray surface with coffee beans scattered around

      Espresso Martini

    • A slice of vanilla cake on a plate in front of the cake on a cake stand.

      Vanilla Cake Recipe

    • A plate with multiple cake pops on it with one with a bite taken out.

      Cake Pops

    • A group of shortbread cookies. some are stacked while others are on crumpled paper.

      Shortbread Cookies Recipe

    Footer

    As Seen On:

    Elle Décor, People, Country Living, Better Homes & Gardens, Food Network, Woman's Day, forkly, Yummly, the Bump, Buzz Feed, Home and Family and New York magazine.

    The Brand

    • About John
    • Press

    Preppy Kitchen Logo

    Dessert Recipes

    • Cakes
    • Cookies
    • Cupcakes
    • Pies
    • All Desserts

    Main Course Recipes

    • Main Dishes
    • Side Dishes
    • Casseroles
    • InstantPot
    • Soups
    • Salads

    COPYRIGHT © 2015 - 2020 PREPPY KITCHEN | PRIVACY POLICY

    171 shares