![To make this creamy dish, gather the following items: - 12 oz. fettuccine pasta - 1 can (14 oz.) artichoke hearts, drained and chopped - 2 cups fresh spinach, roughly chopped - 1 cup heavy cream - 1 cup mozzarella cheese, shredded - 1/2 cup Parmesan cheese, grated - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves for garnish (optional) When measuring, use a kitchen scale for accuracy. If you don’t have fettuccine, you can use any pasta you like. Penne or rotini works well too. For a lighter dish, try half-and-half instead of heavy cream. You can swap the mozzarella for any melty cheese like fontina or gouda. If you prefer a vegan version, use coconut cream and dairy-free cheese. For the best taste, choose high-quality cheeses. I recommend brands like Kerrygold for butter and BelGioioso for cheese. Look for artichoke hearts packed in water, not oil, for a lighter flavor. Fresh spinach should be bright green and crisp. If you can, buy organic for better taste and quality. You want ingredients that shine in your creamy spinach and artichoke pasta. Check out the [Full Recipe] for more details. Start by cooking the fettuccine pasta. Follow the package instructions closely. Once it is done, drain it and keep 1/2 cup of the pasta water for later. This water helps make the sauce creamy. Next, grab a large skillet. Heat 2 tablespoons of olive oil over medium heat. Add 3 cloves of minced garlic and sauté for about 1 minute. You want it fragrant but not brown. Now, add the chopped artichoke hearts from a 14 oz. can. Cook them for 2-3 minutes until they warm up. Stir in 2 cups of roughly chopped fresh spinach. Cook it until it wilts, which takes about 2 minutes. Lower the heat and pour in 1 cup of heavy cream. Stir this mixture for a couple of minutes to let it simmer slightly. Gradually add 1 cup of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese. Stir until both cheeses melt and the sauce is nice and creamy. Now, add the cooked pasta to the skillet. Toss it well to coat the pasta in the creamy sauce. If the sauce seems thick, add the reserved pasta water a little at a time. Finally, season with 1 teaspoon of Italian seasoning, salt, and pepper to taste. Mix everything well. Serve hot and garnish with fresh basil leaves if you like. To cook pasta well, always use a big pot of water. Add salt to the water before it boils. This adds flavor. Stir the pasta often to stop it from sticking. Check the pasta for doneness a minute early. It should be al dente, tender but still firm. Drain it promptly to avoid overcooking. When mixing ingredients, do it slowly. This helps the flavors blend well. Start with the garlic, then add the artichokes and spinach. This order keeps each ingredient fresh. Stir in the cream and cheese next. This creates a rich and creamy sauce. Finally, add the pasta and mix it all together. Taste it to make sure it’s seasoned just right. When making creamy spinach and artichoke pasta, avoid overcooking the pasta. It should be al dente, which means firm yet tender. If you cook it too long, the pasta becomes mushy. Another mistake is not reserving the pasta water. That water adds flavor and helps adjust the sauce. If your sauce is too thin, you can thicken it by cooking it longer. This helps the cream reduce and become richer. Another method is to add a bit more cheese. Mozzarella or Parmesan will both work. If you want to lighten the sauce, try using half-and-half instead of heavy cream. This keeps it creamy but cuts fat and calories. To boost flavor, add a pinch of red pepper flakes for heat. Fresh herbs like thyme or oregano can also enhance the taste. A squeeze of lemon juice brightens the dish, making it refreshing. Try adding a bit of nutmeg for warmth. These simple changes can take your creamy spinach and artichoke pasta to the next level. For the full recipe, check out the complete guide above. {{image_2}} You can adjust this creamy spinach and artichoke pasta to fit many diets. For a gluten-free option, try using rice pasta or quinoa pasta. These pasta types cook well and still hold the sauce nicely. If you need a vegan version, swap heavy cream for coconut cream or cashew cream. Use vegan mozzarella and Parmesan to keep the flavors rich without dairy. Feel free to make this dish your own! You can add cooked chicken or shrimp for extra protein. Just sauté them before adding the garlic. Different veggies like sun-dried tomatoes, bell peppers, or mushrooms work well too. They add color and taste. Mix and match based on what you have at home or what you love. This pasta dish shines on its own, but sides can elevate your meal. Pair it with a fresh salad or garlic bread for a complete dinner. A light vinaigrette salad adds a nice crunch. You can also serve it with a glass of white wine to enhance the flavors. For a delightful touch, sprinkle extra cheese on top before serving. For the full recipe, check out the complete guide. To store leftovers of your creamy spinach and artichoke pasta, let it cool first. Transfer it to an airtight container. This keeps the pasta fresh and tasty. You can store it in the fridge for up to three days. Always label the container with the date. This helps you remember when you made it. When reheating, use a skillet on low heat. Add a splash of water or cream. This prevents the pasta from drying out. Stir often to ensure even heating. You can also microwave it. Use a microwave-safe bowl, covered with a damp paper towel. Heat in short bursts, stirring in between. If you want to freeze the pasta, use a freezer-safe container. It can last up to three months in the freezer. To enjoy later, thaw it overnight in the fridge. Reheat it gently as mentioned before. This keeps the flavors intact and the texture creamy. If you follow these tips, your creamy spinach and artichoke pasta will taste great, even after storage. For the full recipe, check the details above. Fettuccine works great for this dish. Its wide shape holds the creamy sauce well. You can also use penne or rotini if you prefer. These shapes trap the sauce in their curves, adding more flavor in every bite. When choosing your pasta, consider how it pairs with the rich sauce. Yes, you can use frozen spinach. Just make sure to thaw it first. Squeeze out extra water to avoid a watery sauce. Frozen spinach is easy to find and saves prep time. It also offers similar nutrition to fresh spinach. Just be sure to chop it finely if it's in larger pieces. You can add red pepper flakes for heat. Start with a pinch and taste as you go. Another option is to mix in some diced jalapeños. For a richer flavor, try using spicy Italian sausage. This adds a nice kick without losing the creamy taste. Adjust the spice level to suit your taste. Enjoy experimenting! For the complete recipe, check out the Full Recipe. This blog post covered how to make Creamy Spinach and Artichoke Pasta. We discussed ingredients, cooking steps, tips, variations, and storage. Knowing the right measurements and brands can make a big difference. Avoid mistakes for a tasty dish. Feel free to get creative with add-ins to match your taste. In the end, this pasta dish is simple and fun to make. Enjoy your cooking adventure!](https://pureeatsnow.com/wp-content/uploads/2025/07/81e5dd3e-ad67-4235-85db-b660f1abfa4b-250x250.webp)
Creamy Spinach and Artichoke Pasta
Indulge in a deliciously creamy spinach and artichoke pasta that’s perfect for any meal! This easy recipe combines fettuccine with savory artichokes, fresh spinach, and rich creamy cheeses for a comforting dish. Ready in just 30 minutes, it's an ideal choice for busy weeknights.