spinach artichoke pasta

Creamy Spinach Artichoke Pasta is an easy one-pot weeknight dinner made with pantry staples, perfect for Meatless Monday! 

20 Minute Creamy Spinach Artichoke Pasta

butter

garlic (0.16)

chicken broth* (0.18)

milk (0.47)

salt (0.02)

black pepper (0.03)

linguine (0.50)

lb. fresh baby spinach (1/2 of 8 ounces bag) (1.35)

15 artichoke hearts (2.00)

Parmesan (0.24)

Mince the garlic and add it to a deep skillet with the butter. Sauté the garlic in the butter over medium heat for one to two minutes, or just until it's tender and fragrant.

Add the chicken broth, milk, salt, some freshly cracked pepper, and the pasta to the skillet (break the pasta in half first for easy stirring). Make sure the pasta is fully submerged, then place a lid on the skillet. Allow the skillet to come to a simmer, then immediately turn the heat down to low.

Allow the pasta to simmer in the liquid for about 12 minutes, or until it's al dente. Stir the pasta every few minutes to make sure it doesn't stick to the bottom. Adjust the heat if needed to make sure the liquid maintains a gentle simmer. While the pasta is simmering, drain the artichoke hearts and then roughly chop them into slightly smaller pieces.

Once the pasta is tender, turn off the heat. The sauce may still be slightly thin, but it will continue to thicken and absorb as the rest of the ingredients are added. Add the spinach, a handful at a time, to the hot pasta and sauce and toss it in the pasta until it wilts.

Stir the chopped artichoke hearts into the pasta. Sprinkle 2 Tbsp of grated Parmesan over the pasta, then stir slightly to incorporate the Parmesan. Top with an additional 2 Tbsp of Parmesan then serve.

Spinach Artichoke Grilled Cheese is like your favorite restaurant appetizer turned into a meal. Rich, creamy, cheesy, and totally veggilicious!

Spinach Artichoke Grilled Cheese

lb. frozen chopped spinach (0.50)

½ 12 ounces. jar quartered artichoke hearts

mozzarella (0.85)

Tbsp grated Parmesan (0.22)

mayonnaise (0.20)

garlic powder

red pepper (optional) (0.02)

black pepper (0.02)

focaccia* (1.19)

tsp butter (optional) (0.26)

Thaw the spinach, then squeeze out as much water as possible. You should have about 1 cup chopped spinach before squeezing the water out and about 1/2 cup after squeezing.

Drain the artichoke hearts well, then chop them into small bite-sized pieces. Add the chopped artichokes to a large bowl with the spinach, mozzarella, Parmesan, mayonnaise, garlic powder, crushed red pepper, salt, and pepper. Stir the ingredients until evenly combined.

Spread about 1/2 tsp butter on each slice of bread. Pack about 1 cup of the cheese and vegetable mixture between two slices of bread, buttered sides facing out.

Place the sandwiches in a large skillet and cook over medium-low heat until the outsides are golden brown and the filling has melted. Serve immediately.

https://embed.mediavine.com/videos/yd8cilj5hpjp55sq3x0n

Fabulous, Savory Pasta in 20 minutes in One Pot! It doesn't get easier than that!

Spinach Artichoke Pasta

Garlic, Minced

sweet onion,

Tablespoons Soy Sauce

baby Bella mushrooms (baby portobello mushrooms)

rosemary, stem removed, chopped

can of quartered artichoke hearts

Nutritional Yeast

¼ tsp Black Pepper

pasta

vegetable broth

Lemon

oz fresh baby spinach, chopped

cashews,

In a non-stick 3 quart pot, sauté garlic...

In a non-stick 3 quart pot, sauté garlic and onion until just tender, about 30 seconds.

Add sliced mushrooms and cook with garlic and...

Add sliced mushrooms and cook with garlic and onion; add a little vegetable broth to prevent sticking.

Add rosemary and soy sauce and sauté until...

Add rosemary and soy sauce and sauté until golden brown.

Add the veggie broth, elbow macaroni, nutritional yeast...

Add the veggie broth, elbow macaroni, nutritional yeast and artichokes, cover the pan with the lid and bring to a boil.

DO NOT add spinach, chili flakes, lemon juice...

DO NOT add spinach, chili flakes, lemon juice or cashews until after cooking is complete

Once it's boiling, lower the heat and let...

Once it's boiling, lower the heat and let simmer for 13 minutes (depending on how al dente/soft you want the pasta to be).

While pasta is cooking take 1/2 cup raw...

While pasta is cooking take 1/2 cup raw cashews, drained and add 1/2 cup water.

Blend in a blender cup until smooth

Set aside.

11 minutes into cooking, add in the chili...

11 minutes into cooking, add in the chili flakes, lemon juice and spinach and continue cooking until it's done.

When its done cooking, stir in cashew creme.

Looking for spinach artichoke pasta recipes? This Spinach-Artichoke Stuffed Shells recipe from Delish.com is the best.

Spinach-Artichoke Stuffed Shells

c. baby spinach, chopped

artichoke hearts,

ricotta

c. mozzarella

c. Parmesan, divided

garlic,

kosher salt

black pepper

heavy cream

lb. cooked jumbo shells

Absolutely delicious! I made the recipe exactly as stated - I even made my own alfredo sauce. I wouldn't change a thing about this recipe. In fact, I'm keeping it to make again in the future.

Made this last night. I followed the recipe exactly! But it wasn't great and there wasn't enough sauce and definitely wasn't as cheesy as the picture :(

https://streaming.hearstdigitalstudios.com/manual_upload/57b379bce694aa572b888fe2/mp4/Spinach_and_Artichoke_Stuffed_Shells_FINAL_02_1471379924_4000_hd_v3.mp4

Spinach & Artichoke Stuffed Shells are a hot cheesy mess. ​The party dip + pasta = SHELL YES.

Spinach & Artichoke Stuffed Shells

Creamy &amp; cheesy with a bright lemony flavor, this Artichoke Pasta is the perfect meatless meal.

Artichoke Pasta

olive oil

garlic (minced)

white wine

chicken broth

lemon juice

artichoke hearts

parmesan cheese (shredded)

cornstarch

spinach (packed, optional)

parsley and basil

Add pasta to a large pot of salted water. Cook according to package directions. Drain well, reserving ½ cup pasta water, do not rinse.

Meanwhile, in a 12&quot; skillet, heat 1 tablespoon olive oil over medium heat and add garlic, cook just until fragrant, about 30 seconds.

Add white wine, broth, and lemon juice, then simmer until reduced by half, about 5 minutes.

Stir in artichokes, heavy cream, and parmesan cheese. Simmer for 3-5 minutes or until slightly thickened.

Combine 1 teaspoon cornstarch with 2 teaspoons cold water and add to the skillet. Simmer 1 minute more.

Add cooked pasta, spinach, and 2 tablespoons of pasta water and mix well adding additional pasta water if needed.  Season with salt &amp; pepper to taste.

Sprinkle with parmesan cheese and parsley if desired.

If you’re a fan of spinach artichoke dip, you need to try this spinach artichoke pasta. It's quick and easy comfort food is ready in under 30 minutes.

dry spaghetti (8 ounces)

cup reserved pasta water (or chicken broth)

garlic, minced

cream cheese (1 block), softened at room temperature

sour cream

Parmesan cheese,

salt (or

black pepper (or

(14 ounce) can artichoke hearts,

baby spinach (or 1/2 cup frozen chopped spinach*)

Bring a large pot of salted water to a boil over medium-high heat. Add spaghetti noodles and cook until al dente according to package directions, about 10 minutes. Reserve 1/2 cup hot pasta water in a bowl. Drain the noodles well and set aside.

Heat butter in a large skillet over medium-high heat until bubbly, about 1 minute. Add garlic and sauté until fragrant, about 1 minute.

Add cream cheese, sour cream, reserved pasta water (or stock) and Parmesan cheese, and mix until smooth. Season with salt and pepper. The sauce might be a bit lumpy at the beginning.

Bring the sauce to a simmer over medium heat. Let it simmer and stir occasionally until thickened to a desired consistency, about 4-6 minutes.

Turn off the heat and stir in the spinach and artichoke. Mix well until the spinach is wilted and evenly combined.

Add cooked spaghetti and toss well to coat. Serve immediately.

This baked pasta recipe is deliciously creamy and savory with a crispy bread crumb topping.

Spinach Artichoke Baked Pasta

artichoke hearts (chopped)

onion

salt

baby spinach

tbsp plant based butter

bread crumbs

garlic (about 10 cloves)

cashews

½ tsp pepper

yeast

oat milk

pasta water

Start by boiling a small pot of water and preheating the oven to 350 degrees.

Once the water has boiled remove it from heat and pour the cashews into the water. Allow the cashews to soak for at least 30 minutes but longer if possible. At the end of soaking drain the cashews and rinse them off.

Dice the yellow onion and peel the garlic. Place the garlic in a small piece of aluminum foil and pour ¼ tsp of olive oil on top. Then pinch the foil closed so the garlic is wrapped up. Toss the diced onion in the ¾ olive oil and ½ tsp salt and place in the oven for about 15 minutes.

While the vegetables are roasting in the oven boil a large pot of water and cook the pasta according to package instructions. At the end of cooking the pasta, remove 2 cups of the pasta water from the pot and set it to the side.

After 15 minutes of roasting the vegetables remove the garlic from the oven and toss the chopped artichoke hearts on the baking sheet with the onion. Return to the oven for another 15 minutes.

Combine all of the ingredients for the sauce in a blender and blend until your sauce is smooth and creamy.

While the pasta is still in the strainer, use the empty large pot that you used to cook the pasta and warm the sauce over medium-low heat for about 3-5 minutes or until it has thickened slightly.

Melt the butter in a small pan over medium low heat and once it has melted add the bread crumbs. Toast the bread crumbs over medium-low heat for about 2 minutes, stirring frequently.

Combine the cooked pasta, sauce, artichoke hearts, onion, and spinach in the pot and stir until well combined. Grease a baking/casserole dish and pour the pasta into the dish. Top with the toasted bread crumbs.

Place the pasta in the oven on the middle rack and bake it for about 15 minutes or until the bread crumb topping is toasted.

This 20-minute Spinach Artichoke Pasta recipe takes everything you love about the classic dip and turns it into a creamy, comforting dinner.

20-Minute Spinach Artichoke Pasta Bake

to 16 oz penne pasta (340 to 450 g*)

pasta water (reserved after cooking the pasta)

spinach (285 g)

artichoke hearts (400 g each)

cream cheese (can sub low-fat, 225 g)

grated parmesan (100 g)

mozzarella (100 g)

green chilies (drained)

Pasta: Bring a pot of salted water to a boil then add 12 to 16 oz penne pasta and cook until al dente (according to package instructions). When finished, reserve 1 cup pasta water and drain the rest.

Prep: Thaw 1 10-oz package frozen spinach (in the microwave for 30 seconds), then press out as much moisture as possible. Drain and roughly chop 2 14-oz cans artichoke hearts.

Sauce: To a large oven-safe skillet, stir together spinach, artichoke, 1 8-oz package cream cheese, 1 cup grated parmesan, and 3 cloves garlic (minced). For a spicier pasta, optionally add drained green chiles. Heat over medium until cheese has melted, stirring often, then stir in the reserved pasta water.

Broil Pasta: Stir in cooked pasta. Smooth the top, then sprinkle with 1 cup shredded mozzarella. Set your oven to &quot;broil&quot; and cook until cheese has melted, about 2 to 3 minutes (watch closely while oven is on broil, it will burn quickly).

Serve: Let rest for a few minutes then serve warm!

Made this last night and tasted amazing. Thank you for sharing.

https://www.youtube.com/watch?v=ufmCnPoglVE

This 20-minute Spinach Artichoke Pasta takes everything you love about the classic dip and turns it into a creamy, comforting dinner. Made with frozen spinach and pantry-friendly staples, it’s the ultimate “I-don’t-know-what-to-make” weeknight meal.

Grab the full written recipe here: https://www.liveeatlearn.com/spinach-artichoke-pasta/

My debut vegetarian cookbook is now available! This hardcover spiral-bound cookbook includes over 100 easy vegetarian recipes, and I can't wait for you to cook from it: https://shop.liveeatlearn.com/products/eat-100-easy-vegetarian-recipes-you-ll-make-again-and-again

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Creamy Spinach Artichoke Pasta Bake (Ready In 20 Minutes)

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