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    Home » Recipes » Dinner

    Spinach and Artichoke Pasta

    Published: Sep 24, 2021 by Kate

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    Plate of pasta with text: Spinach and Artichoke Pasta.

    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.

    Close up of a plate of pasta with spinach and artichokes.

    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
    • Ingredients
    • How to Make Spinach and Artichoke Pasta
    • Cook's Tips
    • Variations
    • Serving Suggestions
    • Storage & Freezing
    • 📖 Recipe
    • 💬 Comments

    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 on a table.

    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.

    Pasta cooking in a pot.

    Cook the pasta according to the instructions on the box.

    Melted butter whisked with flour.

    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.

    Milk whisked in to make a sauce.

    Whisk in the milk and stock, a little at a time, and keep cooking until thick and creamy.

    Spinach, artichokes and cheese stirred into the pot.

    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.

    The sauce mixed in a pot.

    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.

    Table with two plates of pasta.

    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

    Close up of a plate of pasta with spinach and artichokes.

    Spinach and Artichoke Pasta

    This Spinach and Artichoke Pasta recipe is creamy, flavorful, and super easy to make. Enjoy the tasty flavors of the classic dip, in pasta!
    5 from 5 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: American
    Keyword: pasta recipe, quick dinner, spinach and artichoke pasta
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4
    Calories: 157kcal
    Author: Kate | You Say Potatoes
    Prevent your screen from going dark

    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.
    Tried this recipe?Head down to the comments and give it a star rating!

    Nutrition

    Calories: 157kcal | Carbohydrates: 15g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 754mg | Potassium: 486mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2807IU | Vitamin C: 12mg | Calcium: 222mg | Iron: 2mg

    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.

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      Recipe Rating




    1. Beth

      September 28, 2021 at 5:17 pm

      5 stars
      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!

      Reply
    2. Gina

      September 28, 2021 at 5:27 pm

      5 stars
      So creamy! Love this recipe for using up the canned artichokes I keep on hand - great crowd pleaser kind of dinner.

      Reply

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    Hi, I'm Kate! You Say Potatoes, I say, well, potatoes. I'm a cookbook author and journalist from the Pacific Northwest. Here you'll find easy, budget-friendly recipes made from scratch.

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