Spinach and Artichoke Pasta

Transform your favorite creamy dip into an irresistible pasta dinner! This Spinach and Artichoke Pasta takes everything you love about the classic appetizer and turns it into a cozy, satisfying meal that’s ready in just 25 minutes.

Imagine twirling your fork through silky strands of pasta coated in a luxuriously creamy sauce, studded with tender artichoke hearts and wilted spinach. The gentle heat from red chili flakes and the punch of garlic create the perfect balance of comfort and complexity.

Ingredients

For the Base:

• 300 g (10.5 oz) pasta
• 1 tablespoon olive oil
• 2 large garlic cloves, finely chopped
• ¼ teaspoon red chilli flakes

For the Sauce:

• 250 g (1 cup) vegetable stock
• 180 g (6.5 oz) cream cheese
• 250 g (½ lb) baby spinach
• 1 x 400 g (14 oz) can artichoke hearts
• 50 g (½ cup) vegetarian hard cheese (or Parmesan), grated
• Salt and pepper to taste

Steps

1. Fill a large pot with water and bring to a rolling boil. Add 2 tablespoons salt (the water should taste like the sea) and cook pasta for 8-10 minutes until al dente. Important: Reserve 1-2 cups of pasta water before draining – this starchy liquid is crucial for creating a silky sauce.
2. While pasta cooks, warm 1 tablespoon olive oil in a large, deep pan over medium heat. Add garlic and chili flakes, cooking for 1 minute until fragrant but not browned. Watch carefully – garlic can burn quickly and become bitter.
3. Pour in the vegetable stock and add cream cheese in chunks. Stir constantly until cheese melts completely, about 3-4 minutes. The sauce should be smooth with no lumps.
4. Increase heat to medium-high until sauce begins to simmer. Add spinach in batches, stirring between additions. Cook for 2-3 minutes until spinach is bright green and wilted but still maintains some structure.
5. Add drained pasta and artichoke hearts, tossing continuously for 2-3 minutes. The sauce should coat each strand of pasta. If it seems too thick, add reserved pasta water ¼ cup at a time until you reach desired consistency.
6. Finish by stirring in grated cheese until melted. Season with salt and pepper, tasting as you go. Serve immediately while the sauce is hot and creamy, topped with extra cheese if desired.

Smart Swaps

• Swap cream cheese for Greek yogurt (use ¾ cup) for extra protein
• Try whole wheat pasta to add fiber – cook for 2 minutes longer
• Use frozen spinach (thawed and squeezed dry) – reduce to 125g

Make It Diabetes-Friendly

• Use high-fiber chickpea pasta (reduces carbs by 15g per serving)
• Replace half the pasta with zucchini noodles (cuts 25g carbs per serving)
• Add 1 cup white beans for slower carb absorption
• Portion into 1.5 cup servings to manage carb intake

Pro Tips

• Don’t rinse pasta – the starch helps sauce adhere
• Cut artichokes into quarters for easier eating
• Warm cream cheese to room temperature for smoother melting
• Store leftovers for up to 3 days – reheat with splash of milk