This spinach artichoke pasta recipe is a delightful twist on a classic flavor combination, perfect for a quick and satisfying meal. It brings together the creamy, savory notes of spinach and artichoke with tender pasta for a comforting dish that’s surprisingly easy to make. Ideal for busy weeknights or when you’re craving something hearty, this spinach artichoke pasta utilizes simple ingredients to create a rich and flavorful sauce that coats every strand of pasta beautifully.
Key takeaways
- Reserve pasta water to create a creamy sauce.
- Stir gently over low heat to emulsify ingredients.
- Adjust seasoning and consistency as needed.
- Substitutions can alter texture and flavor profiles.
Creamy Spinach Artichoke Pasta Dream
Ingredients
- 3/4 cup whole grain pasta
- a handful of fresh spinach
- 2 tbs. Philadelphia Cooking Creme
- 1 tsp minced garlic
- 1/2 cup canned artichoke hearts, quartered
- 1/2 cup white beans
- Parmesan cheese
Instructions
- Cook the whole grain pasta according to package directions until al dente. Drain and return to the pot over medium-low heat.
- Add the 2 tbs. cooking creme, 1 tsp. minced garlic, 1/2 cup quartered artichoke hearts, and 1/2 cup white beans to the pot with the pasta.
- Stir everything together for 2-3 minutes until well combined and heated through, ensuring the sauce coats the pasta.
- Stir in the handful of fresh spinach until it is just wilted, about 1 minute.
- Serve immediately, topped generously with Parmesan cheese and freshly ground black pepper.
Notes
– Ensure your cooking creme is at room temperature for a smoother sauce.
– Don’t overcook the spinach; it should just be wilted. Allergens: Milk, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The technique that makes it
The trick to this Creamy Spinach Artichoke Pasta Dream lies in the emulsification of the Philadelphia Cooking Creme with the starchy pasta water. As the pasta cooks, it releases starches into the water. This starchy water acts as a binder, helping the Cooking Creme to cling to the pasta and other ingredients, creating a cohesive, creamy sauce rather than a greasy or separated one. It’s crucial to reserve about 1/2 cup of this pasta water before draining the pasta. When you add the Cooking Creme, garlic, artichoke hearts, and white beans to the pot, gradually incorporate a small amount of the reserved pasta water. Stirring constantly over low heat encourages the starches in the water to bind with the fats in the Cooking Creme, forming a smooth, luxurious sauce. Overheating can cause the dairy-based creme to break, so maintaining a gentle simmer is key.
Troubleshooting
- Sauce is too thick: Add a tablespoon or two of the reserved pasta water at a time, stirring until the desired consistency is reached.
- Sauce is too thin: Continue to simmer gently over low heat, stirring occasionally, allowing some of the liquid to evaporate and the sauce to thicken.
- Ingredients are clumping: Ensure all ingredients are well-mixed and coated. Gentle stirring and the emulsifying power of the starchy pasta water should prevent clumping.
- Flavor is bland: Add a pinch more salt, a grind of black pepper, or a touch more minced garlic. A squeeze of lemon juice can also brighten the flavors.
Substitutions
- Whole grain pasta: Any short pasta shape like rotini, penne, or farfalle will work. For a gluten-free option, use brown rice or lentil pasta. The cooking time may vary.
- Fresh spinach: Frozen spinach (thawed and squeezed dry) can be used, but the texture will be softer. Use about 1/4 cup.
- Philadelphia Cooking Creme: Heavy cream or half-and-half can be substituted, but you may need to add a tablespoon of cornstarch mixed with a little water to help thicken the sauce.
- Canned artichoke hearts: Marinated artichoke hearts can be used, but drain them well and be mindful of added salt and oil.
- White beans: Cannellini or Great Northern beans are excellent substitutes. Ensure they are rinsed and drained.
Pro tips
- Use whole grain pasta for added fiber and a slightly nutty flavor.
- Ensure your cooking creme is at room temperature for a smoother sauce.
- Don’t overcook the spinach; it should just be wilted.
Enjoy this flavorful spinach artichoke pasta as a complete meal or a delightful side dish. Experiment with different pasta shapes to find your favorite!
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Frequently asked questions
Can I make creamy spinach artichoke pasta ahead of time?
Yes, you can assemble the pasta and sauce ahead of time, but it’s best to cook the pasta just before serving. Store the sauce and cooked pasta separately in the refrigerator. Reheat the sauce gently and toss with freshly cooked pasta for optimal texture. Add a splash of cream or pasta water if the sauce thickens too much upon reheating.
What kind of pasta is best for creamy spinach artichoke pasta?
Medium shapes with nooks and crannies work wonderfully to capture the creamy sauce. Think penne, rotini, fusilli, or even rigatoni. For a lighter option, linguine or fettuccine can also be used, but ensure the sauce is thick enough to coat the strands well. Avoid very thin pastas like angel hair.
How do I store leftover creamy spinach artichoke pasta?
Allow the pasta to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 3 days. The sauce may thicken considerably as it cools. When reheating, add a little milk, cream, or reserved pasta water to loosen the sauce and achieve a creamy consistency again.
What can I serve with creamy spinach artichoke pasta?
This rich pasta dish pairs well with lighter sides. Consider a simple green salad with a vinaigrette dressing to cut through the creaminess. Grilled chicken or shrimp can add protein without overpowering the dish. Crusty bread is also excellent for soaking up any extra sauce on the plate.
