This Spinach and Artichoke Pasta recipe is creamy, flavorful, and super easy to make. Now you can enjoy the tasty flavors of the classic dip, in pasta! Ready in just 20 minutes, it's midweek dinner that the whole family will love.
Do you love the classic spinach and artichoke dip? I know we do! Such amazing flavors.
Now, you can have those great flavors for dinner! Let me introduce you to the wonderfully creamy Spinach and Artichoke Pasta.
The whole family will love this twist on mac and cheese. Plus, it's ready in just 20 minutes.
We have it often as a midweek dinner that the whole family devours. It's perfect with garlic bread, a green salad or some breadsticks!
Jump to:
Why Make This Recipe
It's a fun twist on mac and cheese.
A family-friendly dinner recipe.
Spinach and Artichoke Pasta is a great way to get more vegetables into your diet.
This easy recipe is ready in just 20 minutes.
It's a great way to use up spinach.
Ingredients
- Pasta - I used spirali, a type of twisty macaroni, but you can use any pasta you like, from spaghetti or fettucini, to bows or shells.
- Butter - for the rich cheese sauce.
- Garlic - adds a lovely flavor to the pasta sauce.
- Flour - this thickens the cheese sauce.
- Milk - I use either 2% or whole milk. Whole is a little creamier, but I use whatever is in the fridge - it all works.
- Vegetable stock - this thins the sauce a little. Use canned stock or cube bouillion.
- Spinach - you can use baby spinach or chop up larger spinach.
- Artichoke hearts - from a can.
- White cheddar cheese - I use white cheddar for this, but regular cheddar works too.
Please scroll down to the recipe card below for the full quantities.
How to Make Spinach and Artichoke Pasta
Wondering how to make this recipe? It's easy!
Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Cook the pasta according to the instructions on the box.
Meanwhile, melt the butter in a saucepan, then whisk in the flour and cook for a minute or so. This gets rid of the 'floury' taste.
Whisk in the milk and stock, a little at a time, and keep cooking until thick and creamy.
Give the spinach a good chop, and cut the drained artichokes into quarters (or eighths if you want smaller pieces in the pasta).
Add it all to the sauce, along with the cheese.
Stir it all together and heat until the cheese melts. Then mix it with the cooked pasta and serve!
Cook's Tips
You can use any type of pasta you like, from rigatoni to fusilli.
Be sure to start on the sauce while the pasta is cooking, so it's a super quick dinner recipe.
You can use frozen spinach, just be sure to thaw it first and squeeze out any excess water.
Try it with different cheeses, like gruyere, Monterey jack or parmesan.
Variations
Try your Spinach and Artichoke Dip Pasta sauce with 1 teaspoon of dijon mustard stirred in for a deeper flavor.
Try it cold as a pasta salad.
A little ground nutmeg will add a great fall flavor.
For a spicy kick, add a little cayenne to the sauce.
Add cooked shredded chicken to the sauce.
Serving Suggestions
Enjoy this pasta as a main dish with some of these side dishes:
Garlic bread
Salad
Steamed broccoli
Corn on the cob
Breadsticks
Storage & Freezing
This dish is best enjoyed right away and isn't suitable for freezing.
You can make the sauce ahead up to 3 days, storing it in an airtight container in the fridge.
Be sure to subscribe to my free Newsletter and follow me on Facebook and Pinterest for more tasty recipes!
📖 Recipe
Spinach and Artichoke Pasta
Equipment
- saucepan
Ingredients
- 10 ounces pasta 250 grams
- 4 tablespoons butter
- 1 clove garlic minced
- 4 tablespoons all-purpose flour plain flour
- 1 cup milk 250ml
- 1 cup vegetable stock 250ml
- 3 cups baby spinach chopped (90 grams)
- 1 x 15oz can artichoke hearts drained and quartered (400 grams)
- ½ cup white cheddar cheese 115 grams
- Salt and pepper
Instructions
- Boil the pasta according to package instructions, then drain and set aside.
- Meanwhile, melt the butter with the garlic in a medium pot over a medium heat, then whisk in the flour.
- Keep the pan on the heat and add the milk and stock, a little at a time, whisking until thick and creamy.
- Stir in the spinach, artichokes and cheese until the spinach wilts and the cheese melts.
- Pour the sauce into the pasta and stir. Season with salt and pepper. Reheat until the pasta is warm.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Beth
You had me at 20 minutes to the table!! Perfect for the busy fall days! I am in love with your tip to add some nutmeg for a tasty fall dish! Yum!
Gina
So creamy! Love this recipe for using up the canned artichokes I keep on hand - great crowd pleaser kind of dinner.