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To make creamy spinach artichoke pasta, you will need these simple ingredients: - 8 oz fettuccine pasta - 1 tablespoon extra virgin olive oil - 2 cloves fresh garlic, minced - 1 can (14 oz) artichoke hearts, drained and coarsely chopped - 4 cups fresh baby spinach leaves - 1 cup cream cheese, softened to room temperature - 1 cup vegetable broth - 1/2 cup freshly grated Parmesan cheese - 1/4 teaspoon red pepper flakes (adjust to taste) - Salt and freshly ground black pepper to taste - A handful of fresh basil leaves, for garnish To prepare this dish well, you will need these tools: - Large pot for boiling pasta - Skillet for sautéing - Colander for draining pasta - Mixing spoon for combining ingredients - Measuring cups and spoons for accuracy - Knife and cutting board for chopping Choosing fresh ingredients makes a big difference. Here are some tips: - Pasta: Select high-quality fettuccine for a better texture. - Garlic: Look for firm, unblemished bulbs. Fresh garlic packs more flavor. - Artichoke hearts: Choose canned ones packed in water, not oil. - Spinach: Opt for vibrant, crisp leaves. Avoid any with yellow or wilted edges. - Cream cheese: Use a full-fat version for richness. - Parmesan cheese: Grate it fresh for the best taste. Pre-grated options can be dry. - Basil: Fresh basil should smell fragrant. Avoid any brown or wilting leaves. Using fresh ingredients enhances flavor and nutrition in your creamy spinach artichoke pasta. Don’t forget to check out the Full Recipe for detailed steps! First, bring a large pot of salted water to a boil. Add 8 oz of fettuccine pasta. Cook it for about 8 to 10 minutes until it's al dente. Once done, drain the pasta but save 1/2 cup of the starchy water. This helps thicken your sauce later. In a big skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Then, add 2 cloves of minced garlic. Sauté the garlic for about 1 minute until it smells great and looks soft. Be careful not to burn it. After that, stir in the artichoke hearts from a 14 oz can. Cook them for 2 to 3 minutes. Next, add 4 cups of fresh baby spinach leaves. Stir gently until the spinach wilts, which should take about 2 minutes. Now, lower the heat and add 1 cup of softened cream cheese. Stir it until it melts into the veggies. Slowly pour in 1 cup of vegetable broth, stirring all the while. This will make your sauce smooth and creamy. Gently toss in the cooked fettuccine to the creamy sauce. Make sure every piece of pasta gets coated well. If the sauce looks too thick, mix in some of that reserved pasta water until it's just right. When serving, divide the creamy spinach artichoke pasta into bowls. Top with some freshly grated Parmesan cheese and a sprinkle of red pepper flakes for a kick. Don't forget to add fresh basil leaves for color. This dish not only tastes great but also looks beautiful on the table. For the full recipe, check out the details above. To make your creamy spinach artichoke pasta extra smooth, use softened cream cheese. It blends better than cold cream cheese. As you mix, you can add some reserved pasta water. This water has starch, which helps the sauce cling to the pasta. A little goes a long way, so add it slowly until you reach your desired creaminess. Each person loves different flavors. If you want more tang, add a bit of lemon juice or zest. For a bit of heat, increase the red pepper flakes. You can also try different cheeses, like feta or goat cheese, for unique taste. Taste your sauce as you go. This way, you can adjust the salt and pepper to fit your taste. One common mistake is overcooking the pasta. Cook it just until it’s al dente. This keeps it firm and helps it soak up the sauce. Another mistake is not stirring enough when adding the cream cheese. Stir well to avoid lumps. Lastly, don’t skip the reserved pasta water. It helps tie everything together. For more detailed steps, check the Full Recipe. {{image_4}} You can make creamy spinach artichoke pasta heartier by adding chicken or shrimp. For chicken, use boneless, skinless breasts. Cook them in the skillet before adding garlic. Once cooked, cut them into bite-sized pieces. For shrimp, add them to the skillet after sautéing the garlic. Cook them until they turn pink. Both options add flavor and protein to your dish. You can easily make this dish vegan. Replace cream cheese with cashew cream or coconut cream. Use vegetable broth without added animal products. Swap Parmesan cheese for nutritional yeast or a vegan cheese alternative. These changes keep the dish rich and creamy without using animal products. To give your pasta a kick, try using different herbs or spices. Add fresh herbs like thyme or oregano for extra flavor. You can also experiment with spices like smoked paprika or cayenne pepper. These will enhance the taste and make each bite exciting. Adjust the amount based on your spice preference. For more details, check out the Full Recipe for creamy spinach artichoke pasta. To keep your creamy spinach artichoke pasta fresh, store it in an airtight container. Make sure to let it cool to room temperature first. You can keep it in the fridge for up to 3 days. This way, you can enjoy this rich dish again without losing flavor. When you're ready to eat your leftovers, use the stovetop for reheating. Pour the pasta into a skillet over low heat. Add a splash of vegetable broth or water to help it warm up. Stir gently until heated through. This method keeps the creaminess intact, making sure each bite is just as delicious. If you want to freeze your creamy spinach artichoke pasta, place it in a freezer-safe container. You can freeze it for up to 2 months. When you want to enjoy it again, let it thaw in the fridge overnight. Reheat it using the stovetop method for the best taste. Remember, freezing may change the texture of the cream sauce slightly, but it will still be tasty! For the full recipe, check out the details above. Yes, you can use any pasta you like! I often use penne or rotini. These shapes hold the sauce well. Just cook them according to the package directions. Absolutely! You can replace cream cheese with a blend of cashews and almond milk. This gives a creamy texture without dairy. Silken tofu is another great option. To make creamy spinach artichoke pasta gluten-free, use gluten-free pasta. There are many great options made from rice or chickpeas. Check the label to ensure it’s certified gluten-free. This pasta pairs well with a light salad or garlic bread. For protein, grilled chicken or shrimp adds a nice touch. You can also serve it with a glass of white wine for a special meal. You can find the full recipe in the section above! Enjoy making this delicious creamy spinach artichoke pasta dish! In this post, we explored the ingredients and tools for creamy spinach artichoke pasta. I shared step-by-step instructions for cooking, mixing, and serving. You learned tips for textures and flavors, along with useful variations and storage advice. Remember to choose fresh ingredients for the best taste. Making this dish can be fun and rewarding. Enjoy experimenting with different flavors and sharing it with others!

Creamy Spinach Artichoke Pasta

Indulge in the creamy goodness of Spinach Artichoke Pasta Delight that's perfect for any dinner! This easy recipe combines fettuccine, fresh spinach, and artichokes in a rich, delicious cream cheese sauce. With just 30 minutes of prep, you'll have a meal that's not only comforting but also bursting with flavor. Click through to explore this mouthwatering dish and impress your family or guests with your cooking skills!
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Ingredients
  

8 oz fettuccine pasta

1 tablespoon extra virgin olive oil

2 cloves fresh garlic, minced

1 can (14 oz) artichoke hearts, drained and coarsely chopped

4 cups fresh baby spinach leaves

1 cup cream cheese, softened to room temperature

1 cup vegetable broth

1/2 cup freshly grated Parmesan cheese

1/4 teaspoon red pepper flakes (adjust to taste)

Salt and freshly ground black pepper to taste

A handful of fresh basil leaves, for garnish

Instructions
 

Cook the Pasta: Begin by bringing a large pot of salted water to a rolling boil. Add the fettuccine and cook according to the package directions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta, reserving 1/2 cup of the starchy cooking water for later use.

    Sauté the Aromatics: In a spacious skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for approximately 1 minute, or until it becomes fragrant and translucent—avoid letting it burn to keep the flavors bright.

      Incorporate Artichokes and Spinach: Stir in the coarsely chopped artichoke hearts, allowing them to cook for about 2-3 minutes to heat through. Next, add the fresh spinach leaves, stirring gently until the spinach wilts down, roughly 2 additional minutes.

        Prepare the Creamy Sauce: Reduce the heat to low, then add the softened cream cheese. Stir continuously until the cream cheese melts and blends seamlessly with the sautéed vegetables. Gradually pour in the vegetable broth while stirring constantly, ensuring the mixture becomes smooth and velvety.

          Combine with Pasta: Gently toss the cooked fettuccine into the creamy sauce, ensuring every strand is generously coated. If the sauce appears too thick, gradually stir in some of the reserved pasta water until you achieve your preferred consistency.

            Enhance the Flavor: Mix in the grated Parmesan cheese along with red pepper flakes (if using) to introduce a delightful hint of heat. Taste and adjust the seasoning with salt and freshly ground black pepper as desired.

              Serve with Style: Divide the creamy spinach artichoke pasta into individual bowls. Garnish with fresh basil leaves on top for a pop of color and flavor.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the pasta in deep, inviting bowls, drizzling a touch of extra virgin olive oil over the top for shine. Add an extra sprinkle of Parmesan cheese and a few additional basil leaves to create a visually appealing finish that invites everyone to dig in.