Spinach and Artichoke Pasta
This spinach and artichoke pasta is the perfect vegetarian recipe when you’re looking for a quick, creamy pasta recipe for dinner. It combines a spinach and artichoke dip with pasta (that I recommend you make homemade). It’s creamy like alfredo, and really delicious.
Why you’ll love this spinach and artichoke paste:
- Versatile: Make this recipe with store-bought pasta to make it quicker. Add in kale instead of spinach, experiment with the cheeses in the sauce, go for it and get creative
- Easy: This recipe uses homemade pasta, but you can cut the time for the recipe down a bit if you buy store-bought. Either or, the recipe (with the homemade pasta) will only take just over an hour to create
- Creamy: This recipe is oh-so-creamy and it’s seriously delicious and comforting
Homemade Pasta: Make homemade, plant-based pasta in just 1 hour with this simple recipe. The recipe uses only 5-ingredients and nothing beats having homemade noodles.
Spinach & Artichoke Dip: This dip is vegetarian and so good to use as your typical dip or spread, but also makes a fantastic, alfredo-like sauce. It’s creamy, has the added nutrition of spinach and artichokes, and a lot of flavor with the seasoning.
How do you make spinach and artichoke pasta?
- Follow pasta-making/cooking instructions in this recipe
- 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
Expert Tips & FAQ:
How should I serve this pasta? Serve with a side of sourdough or garlic bread.
How do I make this recipe vegan? Make this dish completely vegan by following the spinach + artichoke dip variation that is included within the recipe. Essentially it involves swapping the cheese with vegan cheese, as well as the sour cream and cream cheese with your plant-based substitutes.
Do I need to use Fettucine noodles? Nope! Cut and form pasta dough into your desired shape or buy anything you prefer from the store.
How long will the dip last? You can make a double batch and use some on this pasta and some as a dip or spread. For any leftovers, put in a tightly sealed container for 4-5 days in the fridge.
Could I use store-bought dip instead? You could, but making it yourself is easy and will taste more elevated. You never really know what goes into those dips in the stores, so this is a much more luxurious, and delicious experience in my onion.
Other pasta recipes you’ll love:
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Spinach and Artichoke Pasta
- FoodByMaria's Homemade Vegan Pasta Recipe *see recipe
- 3 ¾ cups spinach + artichoke dip *see recipe
- ¾ cup heavy cream or plant-based milk
- ¼ cup + 2 tbsp pasta water
- 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.