Spinach Artichoke Pasta

5 from 34 votes

This rich, creamy spinach artichoke pasta has all the flavor of classic spinach artichoke dip, but it's in a sauce!

Prep Time10

Cook Time15

Total Time25

Course: dinner

Cuisine: American

Keyword: artichoke, artichoke pasta, creamy pasta, gluten free pasta, spinach, spinach artichoke, spinach pasta

Servings:

Calories: 815kcal

Boil the pasta according to the directions for al dente. Then drain it and set it aside.
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Then, add the diced spinach and cook for 1 to 2 minutes, stirring constantly until wilted. Remove the spinach from the pan and pour off any water.
Add 4 tablespoons of butter to the same pan and saute the minced garlic, shallots, roasted garlic powder, smoked salt, pepper, and onion powder until fragrant.
Add the heavy cream, cream cheese, and sour cream and bring to a slight boil. Then, add the parmesan cheese and stir until melted.
Once creamy, add the artichokes and cook on medium-low for a minute.
Add the spinach and cooked pasta, stir, and enjoy!

Storage

Refrigerate this spinach artichoke pasta for up to 4 days in an air-tight container. Because it's made with heavy cream, freezing isn't recommended.

To reheat the pasta, cook it over medium-low in a saucepan until heated through.

Tips

Rinse the pasta with cold water after boiling it to stop the cooking process and prevent overcooking when added to the sauce.
This recipe serves five.
Freezing is not recommended due to the cream used in the recipe.
Meat lovers can add chicken, beef, pork, or seafood to the recipe. Just sear the meat and add it to the pasta at the end.