One Pot Creamy Spinach Artichoke Pasta

$- 12 oz (340g) penne pasta - 1 can (14 oz) artichoke hearts, drained and roughly chopped - 3 cups fresh spinach, roughly chopped - 1 cup heavy cream - 1 cup grated Parmesan cheese - 3 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon Italian seasoning - 2 tablespoons olive oil - Salt and pepper to taste - Red pepper flakes (optional, for heat) Gather these ingredients before you start cooking. Each one plays a key role in making your pasta creamy and full of flavor. The penne pasta will be the base, and the artichoke hearts add a unique taste. Fresh spinach brings color and nutrition. Heavy cream and Parmesan create a rich sauce. The spices and olive oil enhance the overall dish. When you have all your ingredients ready, cooking becomes smooth. It makes the process easier, and you’ll enjoy your time in the kitchen. Remember, fresh ingredients lead to the best results. Let's get cooking! - Heat 2 tablespoons of olive oil in a large pot over medium heat. - Once hot, add 3 cloves of minced garlic. Sauté for about 1 minute until fragrant. - Pour in 3 cups of vegetable broth and bring to a gentle simmer. - Add 12 ounces of penne pasta, 1 can of artichoke hearts, and seasonings. - Include 1 teaspoon of onion powder, 1 teaspoon of Italian seasoning, and a pinch of salt and pepper. - Stir well to coat the pasta in the broth. - Cover the pot and cook according to package instructions, about 10-12 minutes. Stir occasionally to prevent sticking. - When the pasta is nearly al dente and liquid is absorbed, reduce heat to low. - Gradually stir in 1 cup of heavy cream and 1 cup of grated Parmesan cheese. - Mix until the cheese melts and the sauce is creamy. - Add 3 cups of chopped spinach and cook for 2-3 minutes until wilted. - Taste and adjust seasoning. Add red pepper flakes if you like some heat. - How to prevent pasta from sticking: Stir the pasta during cooking. This keeps it from clumping. Use enough liquid in the pot. This helps the pasta move freely and cook evenly. - Perfecting the creamy sauce: Add the cream slowly after the pasta cooks. Stir it in well. This makes the sauce smooth and rich. Grate fresh Parmesan cheese for best flavor. - Garnishing with Parmesan and black pepper: Serve the pasta in bowls. Top each serving with a sprinkle of Parmesan. Add freshly cracked black pepper for a nice touch. This enhances the dish's flavor and looks. - Adding sautéed artichoke hearts for presentation: For a fancy look, sauté extra artichoke hearts. Place them on top of the pasta. This adds color and texture to your dish. - Substituting heavy cream and cheese for lighter options: You can use half-and-half or coconut milk instead of heavy cream. For cheese, try nutritional yeast or a vegan cheese blend. These options still give a creamy feel while being lighter. {{image_4}} You can easily boost the protein in this dish. Try adding cooked chicken, shrimp, or tofu. - Chicken: Use cooked, shredded chicken for a hearty touch. - Shrimp: Sauté shrimp until pink and add them during the last few minutes. - Tofu: Use firm tofu, cubed and sautéed until golden. These options make the pasta even more filling and satisfying. To make your dish pop, add extra herbs and spices. - Herbs: Fresh basil or parsley can brighten the flavors. - Spices: A pinch of nutmeg adds warmth. - Lemon Zest: Grate some lemon zest for a fresh twist. This will lift the creamy sauce and add brightness. Experimenting with flavors can turn this dish into your signature meal. Want to make this pasta vegan? It’s simple! - Cream: Substitute heavy cream with coconut cream or cashew cream. - Cheese: Use nutritional yeast or vegan cheese for a cheesy taste. - Broth: Ensure your vegetable broth is vegan-friendly. This vegan version keeps all the creaminess and flavor without animal products. Enjoy the same deliciousness while sticking to your diet! To keep your One Pot Creamy Spinach Artichoke Pasta fresh, store it in a sealed container. This helps to keep the flavors intact and prevents spills. Make sure it cools to room temperature before sealing. In the fridge, it lasts for about 3 to 5 days. If you want to enjoy this dish later, storing it correctly is key. Always check for any signs of spoilage before eating. Freezing this pasta is a great option if you want to save some for later. Start by letting it cool down completely. Then, place it in a freezer-safe container or bag. Be sure to remove as much air as possible to prevent freezer burn. You can freeze it for up to 2 months. When you’re ready to eat, take it out and let it thaw overnight in the fridge. To reheat, add a splash of vegetable broth or water to the pot. This helps bring back the creamy texture. Heat it on low, stirring often. Enjoy your creamy pasta just like new! Yes, you can use frozen spinach! Just thaw and drain it well before adding. Frozen spinach is convenient and still tasty. It may have a softer texture, but it works great in this dish. To make this dish gluten-free, use gluten-free penne pasta. Many brands offer tasty options. Just follow the cooking time on the package. It’s that simple! Reheat gently on the stove or in the microwave. If it seems thick, add a splash of broth or cream. Stir often to keep it creamy. This dish heats up nicely. Yes, you can prepare this meal ahead. Cook the pasta and sauce, then cool and store it in the fridge. When you’re ready to eat, reheat and add spinach just before serving. Enjoy a quick and tasty meal! This article covered how to make a tasty creamy spinach artichoke pasta. We explored the key ingredients, step-by-step cooking, and clever tips. You learned about dairy options, protein add-ins, and how to store leftovers. In my view, this dish is simple and satisfying. With countless variations, you can customize it to your taste. Enjoy cooking and sharing this delightful meal with friends and family!$

One Pot Creamy Spinach Artichoke Pasta

Indulge in this One Pot Creamy Spinach Artichoke Pasta that's both simple and delicious! With just a handful of ingredients, you can create a flavorful dish that's perfect for weeknight dinners. Creamy, cheesy, and packed with spinach and artichokes, this recipe is sure to impress. Click through for full instructions and tips to elevate your meal! #OnePotPasta #CreamyPasta #SpinachArtichoke #EasyRecipes

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Ingredients

12 oz (340g) penne pasta

1 can (14 oz) artichoke hearts, drained and roughly chopped

3 cups fresh spinach, roughly chopped

3 cups vegetable broth

1 cup heavy cream

1 cup grated Parmesan cheese

3 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon Italian seasoning

Salt and pepper to taste

2 tablespoons olive oil

Red pepper flakes (optional, for heat)

Instructions

In a large pot, heat the olive oil over medium heat. Once hot, add the minced garlic, sautéing for about 1 minute until it becomes fragrant and lightly golden.

Carefully pour in the vegetable broth and bring the mixture to a gentle simmer, ensuring it's evenly heated.

Add the penne pasta, artichoke hearts, onion powder, Italian seasoning, and a generous pinch of salt and pepper. Stir thoroughly to ensure the pasta is well-coated in the broth.

Cover the pot with a lid, allowing the pasta to cook according to the package instructions (approximately 10-12 minutes). Stir occasionally to prevent the pasta from sticking to the bottom of the pot.

As the pasta nears al dente and most of the liquid has absorbed, reduce the heat to low.

Gradually stir in the heavy cream, followed by the grated Parmesan cheese. Mix continuously until the cheese has melted and the sauce achieves a rich and creamy consistency.

Add the chopped spinach to the pot, cooking for an additional 2-3 minutes until the spinach has wilted but retains its vibrant color.

Taste the dish and adjust seasoning as needed. For a touch of heat, sprinkle in red pepper flakes according to your preference.

Prep Time, Total Time, Servings:

Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4-6

- Presentation Tips: Serve the pasta in individual bowls, garnishing with additional grated Parmesan and a sprinkle of fresh black pepper. Consider adding a few sautéed artichoke heart halves on top for an elegant touch.