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- 12 ounces pasta (fusilli or penne) - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 can (14 ounces) artichoke hearts, drained and quartered - 4 cups fresh spinach, loosely packed - 4 cups vegetable broth - 1 cup heavy cream or coconut cream (for a dairy-free option) - 1 cup grated Parmesan cheese (or nutritional yeast for a vegan twist) - 1/2 teaspoon crushed red pepper flakes (optional for a kick) - Salt and freshly ground pepper to taste - Fresh basil leaves for garnish When you make this dish, the right ingredients matter. For the pasta, I love using fusilli or penne. They hold the sauce well and create a nice bite. Olive oil is key for cooking. It adds flavor and helps the garlic sauté perfectly. Garlic brings a warm, rich taste. I always use fresh garlic for the best flavor. The artichoke hearts add a unique twist. They are tender and have a mild taste that pairs well with spinach. You can choose between heavy cream or coconut cream. Heavy cream gives a rich taste, while coconut cream is great for dairy-free diets. Both create a creamy texture that is hard to resist. The grated Parmesan cheese adds a salty kick. If you want a vegan option, use nutritional yeast for a cheesy flavor without dairy. For those who like a little spice, crushed red pepper flakes add a nice heat. Don’t forget salt and pepper for seasoning. They balance all the flavors. Finally, fresh basil leaves add a pop of color and freshness when you serve the dish. Start by warming the olive oil in a large pot over medium heat. You want it shimmering. This step builds a tasty base for your dish. Next, add the minced garlic and sauté it for about one minute. Stir often to keep it from browning. This brings out the garlic's sweet flavor. Then, toss in the quartered artichoke hearts. Sauté them for another two to three minutes. This allows them to soak up that garlic goodness. Now, it's time to incorporate the pasta and liquids. Pour in your choice of pasta, then add the vegetable broth and heavy cream. Stir everything well. Make sure all the pasta is coated in that creamy mix. Next, raise the heat to high. You want to bring the mixture to a rapid boil. Once it starts bubbling, reduce the heat. Cover the pot and let it simmer gently. The cooking time depends on your pasta type. Generally, it takes about ten to twelve minutes. Stir occasionally to stop the pasta from sticking to the bottom of the pot. When the pasta is al dente, fold in the fresh spinach and grated Parmesan cheese. If you like a bit of heat, add the crushed red pepper flakes. Stir gently until the spinach wilts and the cheese melts smoothly into the dish. This gives you that rich, creamy texture. Season with salt and freshly ground black pepper to taste. After that, remove the pot from heat. Let it sit uncovered for a few minutes. This helps the sauce thicken to a creamy consistency. Serve the pasta hot. Plate it generously and garnish with fresh basil leaves. This adds a lovely aroma and a pop of color to your meal. Enjoy! To keep your pasta from sticking, stir often. This simple step helps the pasta cook evenly and prevents it from clumping together. When you add the heavy cream or coconut cream, make sure to mix it well. This helps achieve the perfect creaminess. You want a smooth texture that coats the pasta nicely. Serve this dish in shallow bowls. This makes it look nice and allows for a big portion. Top each bowl with a sprinkle of extra Parmesan cheese. Add a few fresh basil leaves on top for color and aroma. This small touch enhances the visual appeal and makes the dish feel special. If you want a dairy-free option, you can use coconut cream instead of heavy cream. For a vegan twist, swap out Parmesan for nutritional yeast. You can also add extra vegetables like peas or bell peppers for added nutrition. These small changes make the dish even more nutritious while keeping it tasty. {{image_4}} You can easily make this dish vegan. Just swap out the cheese for nutritional yeast. Nutritional yeast gives a cheesy flavor without dairy. For the cream, use coconut cream instead of heavy cream. This change keeps the dish rich and creamy while being dairy-free. Want to boost your meal? Add protein like chicken, shrimp, or tofu. If you choose chicken, cook it first, then add it with the pasta. Shrimp cooks fast and can be added just before the pasta is done. Tofu is a great choice too. Just cube it and sauté with garlic for flavor. Mix in seasonal veggies for a fresh twist. In spring, add peas or asparagus. In summer, try bell peppers or zucchini. In fall, consider adding butternut squash or kale. This way, you can enjoy different flavors all year round! To store leftover Spinach Artichoke One-Pot Pasta, let it cool first. Place it in an airtight container. This keeps the pasta fresh for up to three days in the fridge. If you want to enjoy it later, remember to separate any extra sauce to avoid sogginess. To reheat, use a skillet over medium heat. Add a splash of water or broth to help revive the dish. Stir often to avoid sticking. You can also use the microwave. Heat it in short bursts, stirring in between. This keeps the pasta creamy and tasty. If you want to freeze this pasta, do it within two days. Transfer it to a freezer-safe container. Leave some space for expansion. When you're ready to eat, thaw it in the fridge overnight. Reheat it gently on the stove, adding a bit of cream or broth for smoothness. How long does it take to make? It takes about 30 minutes to make this dish. You spend around 10 minutes prepping and 20 minutes cooking. This speedy time makes it great for busy nights. Can I use frozen spinach or artichokes? Yes, you can use frozen spinach and artichokes. Just thaw them first. Drain any excess water to keep the dish creamy. This swap makes it easy to use what you have on hand. What’s the best pasta to use for this recipe? I recommend using fusilli or penne pasta. These shapes hold sauce well and add texture. Both types cook nicely in the one-pot method, making them perfect for this dish. This blog post covered how to make a delicious Spinach Artichoke One-Pot Pasta. We discussed the key ingredients, cooking steps, and tips for great flavor. You learned how to present this dish beautifully. Remember, cooking is about trying new things and having fun. Enjoy making your version of this pasta dish. I hope you try it out and love it as much as I do!

Spinach Artichoke One-Pot Pasta

Savor a delicious twist on dinner with this Spinach Artichoke One-Pot Pasta! This creamy, flavorful recipe combines hearty pasta, vibrant spinach, and tangy artichokes, all cooked in one pot for easy cleanup. Perfect for busy weeknights, it’s ready in just 30 minutes! Dive into a meal that’s satisfying and simple to make. Click to discover the full recipe and transform your family dinner today!
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Ingredients
  

12 ounces pasta (fusilli or penne)

1 tablespoon olive oil

3 cloves garlic, minced

1 can (14 ounces) artichoke hearts, drained and quartered

4 cups fresh spinach, loosely packed

4 cups vegetable broth

1 cup heavy cream or coconut cream (for a dairy-free option)

1 cup grated Parmesan cheese (or nutritional yeast for a vegan twist)

1/2 teaspoon crushed red pepper flakes (optional for a kick)

Salt and freshly ground pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a large pot, warm the olive oil over medium heat until shimmering.

    Add the minced garlic and sauté for about 1 minute, stirring often to prevent browning, until fragrant.

      Incorporate the quartered artichoke hearts into the pot and continue to sauté for an additional 2-3 minutes, allowing them to absorb the garlic flavor.

        Pour in the pasta, followed by the vegetable broth and heavy cream. Stir thoroughly to ensure the pasta is evenly coated.

          Raise the heat to high to bring the mixture to a rapid boil. Once boiling, reduce the heat and let it simmer gently.

            Cover the pot and cook according to the pasta package instructions, generally about 10-12 minutes, stirring occasionally to avoid any sticking to the bottom.

              When the pasta is al dente and most of the liquid is absorbed, fold in the fresh spinach, grated Parmesan cheese, and crushed red pepper flakes if desired.

                Stir gently until the spinach wilts and the cheese melts smoothly into the dish. Season with salt and freshly ground black pepper to taste.

                  Remove the pot from heat and allow it to sit uncovered for a few minutes, which helps the sauce thicken to a creamy consistency.

                    Serve the pasta hot, plated generously and garnished with fresh basil leaves for an aromatic finish.

                      Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                        - Presentation Tips: For an elegant touch, serve this pasta in shallow bowls, ensuring a hearty portion is displayed. Add a sprinkle of extra Parmesan on top and a few basil leaves for a pop of color. Enjoy!