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Creamy Artichoke and Spinach Pasta

With minimal effort, a few ingredients, and 30 minutes, you'll have a velvety artichoke and spinach pasta, perfect for a weeknight dinner.
Course Dinner, Main Course
Keyword Cream Sauce, Creamy Pasta, Homemade Sauce, Pasta
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people

Equipment

  • 1 Blender

Ingredients

  • 1/2 - 3/4 lb pasta save 3/4 cup of pasta water
  • 10 oz marinated artichokes or sub for canned artichokes
  • 3 cups raw spinach
  • 2 garlic cloves minced
  • 1 shallot minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese

Instructions

  • Prepare the pasta as per packaging in salty water. Reserve 3/4 cup of pasta water and drain. Place the pasta on the side.
  • If using marinated artichokes drain the oil and press out as much excess oil as possible.
  • In a medium saucepan over medium-low heat, combine the heavy cream, minced garlic, minced shallot, the prepped chopped artichokes, and spinach, along with 1/4 cup of pasta water and a heavy pinch of salt.
  • Bring to a simmer, and simmer for 5 minutes. Do not boil!
  • Place all the contents of the saucepan into a blender and process until smooth and velvety. Add additional pasta water if the sauce it too thick to blend. Taste once blended and if needed add more salt.
  • 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. Serve immediately.