This is the perfect pasta sauce to make ahead of time and then use on everything! I originally made it with my mom for a stuffed chicken breast that was out of this world! She doesn’t eat meat though so I used the same sauce with some fresh pasta for her and it was so good that I typed this post up for you! If you HATE mushrooms then sub them out for something you do enjoy or just skip them altogether. I love them but know how polarizing they can be!
My mom came by to hang out with the boys so of course I pressed her into service! She makes the very best recipes out of thin air, throwing things together with instinct and experience guiding her hand. The only challenge was making her measure things out so I could write this recipe down! She started off by making a roux with butter and flour, then added cream and vegetable stock to thin it out. A liberal dash of paprika made such a difference, it added a beautiful smokey quality to the whole sauce while the gouda brings a lot of creaminess and body. If you’d like to whip up some homemade pasta then click here from my recipe!
Spinach Artichoke Pasta
A super easy creamy pasta with mushrooms, spinach artichokes and of course cheese!
Ingredients
- 2 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 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!
OMG this is absolutely delicious. My family loved it so much and it was fast and easy to make. Give props to your Mother.
Alison,
Thank you so much! I am very happy you liked the recipe!
John
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!
Ally,
I’m so happy you enjoyed this recipe! I absolutely LOVE artichokes!
John
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.
Oh thank you! I’m so glad you enjoyed it and congratulations on the baby!!
I love mushrooms but used to hate them. This sounds perfect for a weeknight treat!
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!
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
Thanks so much!! I love this recipe too!
Hi 🙂 does the calories refer to without pasta? As you don’t specify how much pasta?
Thanks!
Hi Kate,
Yes, the calories are only specified for the spinach artichoke sauce.
Best,
John