Description
This creamy spinach artichoke pasta is a comforting yet light vegetarian dish featuring marinated artichokes, fresh spinach, sun-dried tomatoes, and a velvety cream sauce. It’s easy to make in 30 minutes and perfect for busy weeknights or casual gatherings.
Ingredients
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12 oz (350g) pasta (fusilli, penne, or similar)
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1 tbsp olive oil
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2 garlic cloves, minced
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½ cup (100ml) vegetable stock
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2 tbsp lemon juice
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12 oz (350g) marinated artichoke hearts, drained and chopped
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6 oz (175g) sun-dried tomatoes, chopped
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1 cup (200ml) heavy cream
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⅓ cup (30g) Parmesan cheese, grated
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¼ cup (35g) pine nuts, toasted
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6–8 fresh basil leaves, torn
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Salt and black pepper, to taste
Instructions
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Cook pasta until al dente. Reserve 1 cup of pasta water and drain.
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Sauté garlic in olive oil for 30 seconds.
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Add vegetable stock and lemon juice; simmer for 2–3 minutes.
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Stir in artichokes and sun-dried tomatoes; cook 1–2 minutes.
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Pour in cream; simmer until slightly thickened.
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Add pasta, Parmesan, pine nuts, and basil. Toss and season.
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Loosen sauce with pasta water if needed and serve hot.
Notes
- Use fresh or frozen spinach for added greens.
- For a dairy-free option, substitute cream with oat or cashew cream and use vegan Parmesan.
- Add grilled chicken or shrimp for extra protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American / Italian-inspired