This creamy, easy spinach and artichoke pasta are homemade and delicious. I love the combo of the spinach and artichokes that bring a unique spin on an Alfredo-like dish.
Follow pasta-making/cooking instructions in the post provided by FoodByMaria HERE.
In a pot, combine spinach + artichoke dip, heavy cream, and some of the fresh pasta water over medium-high heat.
Serve over top of fresh pasta.
Garnish with basil, black pepper, and parmesan cheese.
Notes
Serve with a side of sourdough or garlic bread.Make this dish completely vegan by following the spinach + artichoke dip variation *see recipe for informationAdd any of your favorite herbs or spices into the flour mixture for extra flavor!Cut and form pasta dough into your desired shape.Save your pasta nests by allowing it to dry completely for 12 – 24 hours, and storing them in a tightly sealed container. This will last for 2 – 6 months.You can also freeze your fresh pasta, lightly flouring a baking tray, freezing until solid, and then storing in an airtight container for up to 8 months.