Spinach and Artichoke Pasta with Cream Cheese

Spinach and artichoke pasta borrows the creamy combination of the familiar dip and turns it into a full bowl of pasta. Cream cheese gives the sauce body, while reserved cooking water lets it coat penne without becoming a thick paste. Drain artichokes well and add spinach only long enough to wilt. The vegetables should remain visible in the finished dish. Parmesan adds salt, so taste the sauce before increasing the seasoning.

Recipe at a glance

Yield: 4 servings. Prep: 15 minutes. Cook: 20 minutes. Total: 35 minutes, including 0 minutes of additional resting, cooling, chilling or draining where stated. Times are estimates; follow the doneness checks.

Equipment

Pasta saucepan, colander, wide pan, spoon.

Ingredients and directions

Doneness checks

Spinach is wilted, artichokes are warm and cream cheese melts into a smooth coating.

Helpful tips

• Drain artichokes and pat away extra liquid.
• Wilt spinach briefly rather than cooking it grey.
• Keep heat low while melting cream cheese.
• Use reserved water gradually to adjust consistency.

Troubleshooting

• Cream cheese thickens as it cools. Add hot reserved pasta water a spoonful at a time while tossing.
• Drain artichokes and pat away extra liquid.

Serving ideas

• Serve in warm pasta bowls.
• Add a tomato salad for contrast.
• Offer Parmesan separately.
• Pair with roasted peppers as a side.

Substitutions

Squeezed thawed spinach can replace fresh, starting with about 100 g drained. Brined artichokes are milder than oil-marinated ones; drain either thoroughly.

Variation

Add 1/4 teaspoon chilli flakes with the garlic.

Make ahead

Drain artichokes and grate cheese ahead. Make the final sauce and pasta close to serving.

Storage and reheating

Refrigerate promptly for up to 3 days. Reheat to 74°C (165°F) with a splash of water or milk to loosen the sauce.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).

Frequently asked questions

Why is the sauce too thick?

Cream cheese thickens as it cools. Add hot reserved pasta water a spoonful at a time while tossing.

Can I use fresh artichokes?

Only after preparing and cooking their hearts separately. Raw fresh hearts are not equivalent to the canned ingredient.

How to tell when it is ready

Spinach is wilted, artichokes are warm and cream cheese melts into a smooth coating.

Tips

• Drain artichokes and pat away extra liquid.
• Wilt spinach briefly rather than cooking it grey.
• Keep heat low while melting cream cheese.
• Use reserved water gradually to adjust consistency.

Troubleshooting

• Cream cheese thickens as it cools. Add hot reserved pasta water a spoonful at a time while tossing.
• Drain artichokes and pat away extra liquid.

Substitutions

• Squeezed thawed spinach can replace fresh, starting with about 100 g drained. Brined artichokes are milder than oil-marinated ones; drain either thoroughly.

Variations

• Add 1/4 teaspoon chilli flakes with the garlic.

Serving suggestions

• Serve in warm pasta bowls.
• Add a tomato salad for contrast.
• Offer Parmesan separately.
• Pair with roasted peppers as a side.

Make ahead

Drain artichokes and grate cheese ahead. Make the final sauce and pasta close to serving.

Storage

Refrigerate promptly for up to 3 days. Reheat to 74°C (165°F) with a splash of water or milk to loosen the sauce.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).