I kid you not… this creamy spinach artichoke pasta tastes like spinach artichoke dip with pasta in it and I’m a BIG BIG BIG FAN. #PASTAHEAVEN #BLESSED
But seriously, I could have eaten the entire dish myself. It was THAT good. Killian also thoroughly enjoyed his share as well!
Here’s why I love this recipe:
- Simple yet extra flavorful ingredients: butter, onion, garlic, baby spinach, heavy cream, sour cream, parm, artichoke hearts, lemon, pasta, and mozzarella.
- I used one of Al Dente’s new plant based pastas (the red lentil and sweet potato specifically) and I love that it gives this dish some extra POW in the veggie/protein department.
- CHEESE.
- MORE CHEESE.
We’ve got two types of cheese in this pasta dish and I’m really in to it as you can see! Try and taste for yourself 🙂
OH ONE LAST THING. I discovered that you can buy artichoke hearts in the freezer section?! WHO KNEW. I bought a 12oz bag of frozen artichoke hearts, steamed them according to the package instructions, roughly chopped them then BAM threw them in the skillet. You’re welcome. Easier (and cheaper) that buying two 6oz jars of artichokes, draining them, etc. IMO.
Recipe time!
creamy spinach artichoke pasta
Ingredients
- 3 tbsps butter
- 1 sweet onion diced
- 2 garlic cloves minced
- healthy pinch salt and pepper
- 5 oz baby spinach
- 1 cup heavy cream or coconut cream
- 1/2 cup sour cream
- 1/2 cup grated parmesan cheese
- 12 oz artichoke hearts (I used frozen and steamed them according to the package instructions)
- juice of half a lemon
- 8 oz pasta of choice I used Al Dente's Chickpea + Turmeric noodles 🙂
- 1 cup shredded mozzarella
Instructions
- Preheat the oven to 350F.
- Cook pasta according to package instructions.
- Heat butter in a large oven-safe skillet over medium heat. Once butter is melted, add the onion and garlic plus a healthy pinch of salt and pepper. Stir to coat then sauté until fragrant, about 4-6 minutes, stirring occasionally.
- Add spinach to the skillet, cover then let cook until leaves are wilted, about 5 minutes. Next, stir in the artichoke hearts, cream, sour cream, and parmesan cheese. Stir to combine then let mixture simmer over medium heat for about 5 minutes, stirring occasionally.
- Stir in cooked pasta noodles until well incorporated. Top skillet with shredded mozzarella cheese then bake in the oven until cheese is melted, about 10-12 minutes.
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your creamy spinach artichoke pasta in action. Byyyyyyyeeee!
xx ab