Spinach Artichoke Pasta

Ingredients

• 300 g (10.5 oz)pasta
• 1 tablespoonolive oil
• 2 large clovesgarlic, finely chopped
• 1/4 teaspoonred chilli flakes
• 250 g (1 cup)vegetable stock
• 180 g (6.5 oz)cream cheese
• 250 g (1/2 lb)baby spinach
• 1 x 400 g (14 oz) canartichoke hearts
• 50 g (1/2 cup)vegetarian hard cheese (or Parmesan), grated
• to tastesalt and pepper

Instructions

1. 1

   Cook the pasta

   Bring a large pot of water to the boil and salt it generously. Cook the pasta al dente according to the packet instructions, reserving 1–2 cups of pasta water before draining.

2. 2

   Fry the aromatics

   Meanwhile, warm the olive oil over a medium heat in a large, deep pan or Dutch oven. Add the garlic and red chilli flakes and fry for 1 minute, taking care not to let the garlic burn.

3. 3

   Make the sauce

   Add the vegetable stock and cream cheese. Cook, stirring, until the cheese has melted.

4. 4

   Wilt the spinach

   Bring the sauce to a simmer, then add the baby spinach. Cook for 2–3 minutes, stirring often, until the leaves have wilted.

5. 5

   Toss everything

   Add the cooked pasta and artichoke hearts, then toss until the sauce thickens and coats the pasta. If it looks too dry, mix in a splash of the reserved pasta water.

6. 6

   Season and serve

   Stir in the grated cheese and season to taste. Serve straight away, with extra grated cheese on top if you like.

What is spinach artichoke pasta?

This is a creamy pasta dish built around the familiar combination of spinach, artichokes and cheese found in spinach artichoke dip. It pairs that dip-style sauce with pasta for a filling, one-pan finish.

Rather than being a traditional regional Italian recipe, it brings Italian pasta-making into conversation with a popular dip flavour combination. Cream cheese gives the sauce its body, while stock and pasta water help it coat the noodles.

Nutrition and macros by portion

The nutrition label shows one serving as written: 428 calories, 15g protein, 41g carbs, 24g fat.

The pasta supplies most of the carbohydrates, while olive oil, cream cheese and grated cheese contribute much of the fat. Pasta and cheese provide protein, with smaller amounts from the spinach and artichokes. Pair a serving with a green salad or extra vegetables for a more varied plate.

Choose pasta that holds the sauce

Shape matters: short pasta with ridges or hollows catches the creamy sauce and pieces of artichoke well. Long pasta works too; toss it thoroughly so the sauce reaches every strand.

Al dente pasta: stop cooking when the centre still has a little bite. It will be tossed with the sauce, so cooking it too soft in the pot can leave it overdone at the table.

Build a smooth cream cheese sauce

Gentle heat: stir the cream cheese into the stock until it melts rather than letting the pan boil hard. This helps create a cohesive sauce.

Pasta water: reserve some before draining, as directed. Its starchy liquid can loosen the sauce while helping it cling to the pasta.

Get the spinach and artichokes ready

Baby spinach: add it once the sauce is simmering and stir often as it wilts. The recipe gives it 2–3 minutes, which keeps this step quick.

Artichoke hearts: drain the can before adding them with the pasta. Toss gently so the pieces stay intact while warming through in the sauce.

Watch the final texture

Coated, not dry: once the pasta goes into the pan, toss until the sauce thickens around it. Add reserved pasta water a splash at a time if the mixture seems too thick.

Serve promptly: the sauce can tighten as it stands. A final stir just before serving helps distribute the cheese and sauce evenly.

Make it a weeknight meal

The method cooks the pasta while the sauce comes together, bringing the total time to about 25 minutes. Have the spinach, drained artichokes and grated cheese ready to add when needed.

Serve it on its own or alongside a crisp green salad or steamed vegetables. These add freshness and contrast to the rich, creamy sauce.

Recipe notes & tips

• Salt the pasta water generously before adding the pasta.
• Keep the garlic moving in the pan so it does not scorch.
• Reserve the pasta water before draining; it is difficult to recover afterwards.
• Drain the artichoke hearts so excess liquid does not dilute the sauce.
• Add pasta water gradually, checking the sauce after each splash.
• Grate the cheese finely so it stirs into the pasta readily.

Variations

• More chilli: Increase the red chilli flakes for a livelier heat.
• Extra vegetables: Stir in cooked peas when you add the artichoke hearts.
• Lemon finish: Add a little lemon zest just before serving for a fresh note.
• Herb accent: Scatter chopped parsley over the finished pasta.
• Different pasta: Use a short ridged shape to catch more of the sauce.

Common mistakes to avoid

• Burnt garlic: Keep the heat at medium and fry it for only 1 minute.
• Overcooked pasta: Follow the packet timing and stop at al dente.
• Lumpy sauce: Stir the cream cheese into the stock as it melts.
• Watery sauce: Drain the artichokes well before adding them.
• Dry pasta: Loosen the sauce with reserved pasta water a splash at a time.
• Wilted spinach cooked too long: Stop once the leaves have softened, after 2–3 minutes.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan or microwave, stirring in a splash of water or stock to loosen the sauce; avoid prolonged heating.

Frequently asked questions