Creamy Artichoke and Spinach Pasta

Artichokes and spinach, a paring that stood the test of time – now lets make it better.

If you’re a fan of the dynamic duo, then you absolutely must try this creamy artichoke and spinach pasta. With minimal effort, a handful of ingredients, and just 30 minutes, you’ll have a velvety sauce that’s perfect for pasta. Not to mention, this sauce is ideal for meal prepping at the beginning of the week and storing in the fridge for those hectic, busy nights. Simply simmer, blend, toss, and enjoy!

WHAT YOU’LL NEED FOR ARTICHOKE AND SPINACH PASTA

• Pasta – Players choice here but may I suggest long fusilli (the pasta photographed). What’s crucial is saving a sufficient amount of pasta water—not only for making the sauce but also for achieving the desired consistency when you mix it with the pasta.
• Artichokes –Surprise! This recipe incorporates marinated artichokes. Using marinated artichokes significantly enhances the flavor of this sauce. However, please make a note in the instructions that you must drain the oil from the artichokes first and try to squeeze out excess oil before adding them to the sauce. A small amount of lingering oil is acceptable, but too much is not desirable.
  • Substitute: Canned artichokes are perfectly acceptable for this recipe, especially if you’re not fond of the flavor of marinated ones. Additionally, you can opt for frozen artichokes; just ensure you defrost them and squeeze out any excess water before use.
• Spinach – Fresh spinach is recommended for optimal flavor and texture, but if you only have frozen spinach on hand, it will suffice. However, please note that the quantity differs between fresh and frozen spinach. While this recipe calls for 3 cups of fresh spinach or approximately 90 grams, the equivalent amount of frozen spinach will not measure the same 3 cups. Use about 1/3 of frozen 10oz block.
• Garlic – Fresh only!
• Shallot
• Heavy Cream – Heavy cream is preferred, but half and half also works. It will result in a slightly thinner consistency, so adjust the amount of pasta water you add to compensate.

TOOLS NEEDED

• Blender – I typically steer clear of sauces that necessitate the use of a blender (cleaning up is such a hassle), but this sauce needs it. Only a blender can achieve the velvety consistency you’re aiming for. I tested with both a food processor and a small smoothie blender, but they either left sizable chunks or failed to sufficiently break down the artichokes.
• Saucepan – In addition to the pan you’ll use for tossing the pasta, you’ll also need a standard saucepan to simmer the sauce before blending. Typically, I wouldn’t include standard pans in this section, but the photos feature a braiser for visual purposes, which isn’t the ideal choice for this recipe.

HOW TO MAKE ARTICHOKE AND SPINACH PASTA

Simmer the Sauce –In a medium saucepan over medium-low heat, combine the heavy cream, minced garlic, minced shallot, chopped artichokes, and spinach, along with 1/4 cup of pasta water. Bring the mixture to a simmer and let it simmer for 5 minutes. Be cautious not to let the heavy cream reach a rolling boil at any point. Heating the sauce above a gentle simmer increases the risk of it breaking.

If this sauce is going to be blended, why do you need to chop the ingredients first? The ingredients will only simmer for 5 minutes before being blended. If you add whole or even large chunks of garlic and shallots, they won’t have enough time to soften or develop their sweetness before processing.

Blend – Place all the contents of the saucepan into a blender and process until smooth and velvety. If the sauce appears too thick at any point (it is splattering in the blender), add a bit more pasta water as needed

Add it to Pasta – Place the desired amount of sauce into a pan over low heat. Add your pasta and 1/4 -1/2 cup of freshly grated Parmesan cheese. Drizzle in a bit of pasta water to thin out and coat the pasta. If necessary, add more pasta water gradually as you toss and coat. Toss, coat, and serve.

This recipe yields approximately 2 to 2 1/2 cups of sauce, which comfortably coats up to 3/4 of a box of pasta. However, sauce preferences vary, so feel free to adjust the ratio according to your preference for sauciness.

STORING/REHEATING

This creamy artichoke and spinach pasta sauce can be stored in an airtight container for 3-4 days. If you’ve already dressed pasta with the sauce, it can also be stored in the fridge for the same duration.

Please consider saving or freezing pasta water, as it’s the best and easiest way to reheat pasta in a pan over low heat without using a microwave. In the event you haven’t saved any pasta water, you can use a little chicken broth in the pan when reheating the pasta.

Love a good creamy pasta? Oh, do I have more for you. Check out the recipes below!

Roasted Garlic Miso Mac and Cheese
Creamy Caramelized Shallot Pasta
Spicy Calabrian Creamy Orzo