Creamy Spinach Artichoke Pasta Recipe Easy Healthy Vegetarian Meal

Name: Creamy Spinach Artichoke Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 8 ounces (225g) pasta (penne or rotini recommended, whole wheat preferred); 2 tablespoons olive oil (extra virgin recommended); 3 cloves garlic, minced (or 1/2 teaspoon garlic powder); 5 ounces (150g) fresh baby spinach (or thawed and drained frozen spinach); 1 (14-ounce/400g) can artichoke hearts, drained and chopped (marinated preferred); 4 ounces (115g) cream cheese, softened (full-fat or reduced-fat); 1/2 cup (50g) grated Parmesan cheese (freshly grated preferred); 1/2 cup (120ml) milk (whole or 2%); Salt and black pepper to taste; Red pepper flakes (optional); Fresh lemon juice (optional)

Posted on January 18, 2026

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One chilly Thursday evening, I found myself staring into a nearly empty fridge, craving something comforting but not too heavy. That’s when this creamy spinach artichoke pasta jumped into my head—and honestly, it’s been my go-to healthy fast vegetarian meal ever since. The moment the garlic sizzled in the pan and the spinach wilted, I knew dinner was going to be special.

I’ve made this creamy spinach artichoke pasta recipe about a dozen times (no exaggeration), tweaking it to be both indulgent and good-for-you. It’s got that luscious, velvety sauce you’d expect from a rich dish, but thanks to fresh spinach and artichokes, it sneaks in a serious veggie boost. Plus, it comes together faster than I can decide what show to binge next.

Why You’ll Love This Creamy Spinach Artichoke Pasta Recipe

Okay, real talk—this creamy spinach artichoke pasta has completely reshaped my ideas about quick vegetarian meals.

✅ Ready in under 30 minutes — I literally throw this together after work and still have time to scroll Instagram guilt-free.
✅ Sneaky veggie overload — Spinach and artichokes add fiber and nutrients without screaming “healthy,” so even my most carb-loving friends ask for seconds.
✅ Comfort food vibes without the crash — Creamy, dreamy sauce made with a blend of cream cheese and Parmesan keeps it satisfying but not heavy.
✅ Vegetarian and easily customizable — No meat here, but you can add mushrooms, sun-dried tomatoes, or even swap the pasta for gluten-free versions.
✅ Perfect for meal prep or quick dinners — It reheats well, making it a winner for busy weeks.

This pasta feels like a warm hug on a plate and the kind of recipe that makes you look forward to weeknights—not dread them. Trust me, once you try it, you’ll want to keep it in your rotation too.

What Ingredients You’ll Need for Creamy Spinach Artichoke Pasta

Here’s the thing about this ingredient list: you probably have most of it lying around already, and the rest is easy to find. I like to break these down so you know exactly what each does in the recipe.

8 ounces (225g) pasta — Penne or rotini work great because they hold onto the sauce, but any shape will do. I usually grab whole wheat for extra fiber.
2 tablespoons olive oil — For sautéing. I use extra virgin for that fruity kick.
3 cloves garlic, minced — Garlic is non-negotiable here. Fresh is best, but garlic powder works if you’re in a pinch.
5 ounces (150g) fresh spinach — Baby spinach wilts down perfectly without overpowering. Frozen is an option, just thaw and drain well.
1 (14-ounce/400g) can artichoke hearts, drained and chopped — The star ingredient! I prefer marinated artichokes from the deli section for extra flavor, but canned works fine too.
4 ounces (115g) cream cheese, softened — This is what makes the sauce irresistibly creamy. Full-fat is my go-to, but reduced-fat works if you’re watching calories.
½ cup (50g) grated Parmesan cheese — Adds salty, nutty depth. I always reach for freshly grated when possible—it makes a difference.
½ cup (120ml) milk — Whole milk or 2% works best. You can swap for almond milk, but the sauce won’t be quite as rich.
Salt and black pepper — To taste. I’m partial to flaky sea salt and freshly cracked pepper.
Red pepper flakes (optional) — For a little heat if you’re feeling spicy.
Fresh lemon juice (optional) — A squeeze brightens the whole dish. I always keep a lemon handy just in case.

Here’s a quick tip: I always soften my cream cheese by leaving it out for about 30 minutes before cooking—it blends so much easier. Also, if you can find artichoke hearts packed in water instead of oil, they’re less heavy and keep the dish light.

Equipment Needed

You don’t need anything fancy to whip up this creamy spinach artichoke pasta. Honestly, I’ve made it in kitchens with barely more than a pot and a wooden spoon.

Large pot — For boiling the pasta. I use a 6-quart pot, but any big enough pot works.
Large skillet or sauté pan — To cook the garlic, spinach, artichokes, and sauce. I prefer non-stick so cleanup is a breeze.
Colander — For draining the pasta.
Wooden spoon or silicone spatula — For stirring the sauce and scraping the pan.
Measuring cups and spoons — I’m a stickler for measuring the milk and cream cheese for consistency.
Grater — For fresh Parmesan. Worth the extra 2 minutes.

If you don’t have a silicone spatula, a sturdy wooden spoon works just fine. And no worries if you don’t own a fancy cheese grater—pre-grated Parmesan from the store will do in a pinch.

How to Make Creamy Spinach Artichoke Pasta: Step-by-Step

Cook the pasta (10 minutes)
Bring a large pot of salted water to a boil. Add 8 ounces (225g) of your favorite pasta and cook according to package directions until al dente (usually 8-10 minutes). Drain and set aside, reserving about ½ cup of pasta water.
Sauté the garlic (1-2 minutes)
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant and golden—about 1 to 2 minutes. Watch carefully so it doesn’t burn; burnt garlic tastes bitter.
Wilt the spinach (2 minutes)
Add 5 ounces (150g) fresh spinach to the skillet. Stir constantly until wilted and bright green—this usually takes about 2 minutes. If you’re using frozen spinach, make sure it’s thawed and squeezed dry.
Add the artichokes (2 minutes)
Stir in the chopped artichoke hearts. Cook for another 2 minutes to warm through and let their flavor mingle with the garlic and spinach.
Make the creamy sauce (3-4 minutes)
Lower the heat to medium-low. Add 4 ounces (115g) softened cream cheese and ½ cup (120ml) milk to the skillet. Stir continuously until the cream cheese melts completely and you have a smooth sauce.
Finish with Parmesan and seasoning (2 minutes)
Stir in ½ cup (50g) grated Parmesan cheese until melted. Season with salt, freshly cracked black pepper, and red pepper flakes if you like a little kick. A squeeze of fresh lemon juice here brightens everything up—don’t skip it if you have one.
Toss with pasta and adjust consistency (1-2 minutes)
Add the drained pasta to the skillet and gently toss everything together. If the sauce feels too thick, splash in reserved pasta water a tablespoon at a time until you get that perfect creamy coating.

And just like that, you’ve got a creamy spinach artichoke pasta that’s ready to dive into. The whole process takes about 25 minutes from start to finish, which is why I keep coming back to this recipe.

My Best Tips & Techniques for Perfect Creamy Spinach Artichoke Pasta

Alright, let me share what I’ve learned after making this recipe way more times than I should admit.

Don’t skip softening the cream cheese. Cold cream cheese lumps up and ruins the silky sauce vibe. I always set it out ahead of time or zap it for 15 seconds in the microwave.
Use fresh garlic if you can. The flavor is sharper and way more vibrant than powder. But if you’re in a rush, ½ teaspoon garlic powder works.
Reserve some pasta water. This starchy water is magic when your sauce feels too thick. Add it gradually—you can always add more, but not less.
Don’t overcook the spinach. It should just wilt, not get soggy. Overcooked spinach loses its vibrant color and texture.
Freshly grated Parmesan makes a huge difference. Pre-grated cheese can be powdery and less flavorful. If you don’t have a grater, peek at the label to pick the best quality you can find.
Room temperature milk blends better. I usually measure milk and leave it out while prepping other ingredients for the smoothest sauce.
Try not to rush. Stirring gently and patiently melting the cream cheese and Parmesan ensures no grainy bits in your sauce.

These little tricks turn a good recipe into a great one. Trust me, I’ve burned the garlic, curdled the sauce, and wilted spinach into oblivion so you don’t have to.

Ways to Mix It Up: Creative Twists on Creamy Spinach Artichoke Pasta

Once you’ve nailed the basic creamy spinach artichoke pasta, here’s how I like to change things up to keep dinner exciting.

Mushroom Magic: Add 1 cup sliced cremini mushrooms with the garlic for an earthy, umami boost. I sauté them until golden before adding spinach.
Sun-Dried Tomato Delight: Toss in ½ cup chopped sun-dried tomatoes (oil-packed or rehydrated) for a tangy punch that pairs beautifully with the creamy sauce.
Vegan Version: Swap cream cheese with vegan cream cheese, use plant-based milk, and nutritional yeast instead of Parmesan. I tried this and it’s surprisingly tasty!
Protein Punch: Stir in a cup of cooked chickpeas or white beans for extra protein and texture. It turns this meal into a real powerhouse.
Spicy Kick: Add a teaspoon of smoked paprika or a dash of cayenne with the red pepper flakes for a smoky heat that wakes up the dish.
Gluten-Free Swap: Use gluten-free pasta, and double-check canned artichokes for any hidden gluten. I’ve had great luck with brown rice pasta here.
Cheesy Overload: Mix in ½ cup shredded mozzarella or fontina for an extra melty, gooey sauce.

Play around with these variations, or combine a few! The creamy spinach artichoke pasta recipe is forgiving and loves creativity.

Serving Ideas & Storage Tips

This creamy spinach artichoke pasta tastes great fresh, but here’s how I like to enjoy and store it.

Serving Warm: Serve it straight from the pan with an extra sprinkle of Parmesan and maybe a pinch of fresh parsley. I usually pair it with a crisp green salad to balance the richness.
Leftover Magic: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a skillet with a splash of milk or pasta water to revive the creamy texture.
Freezing: I don’t usually freeze creamy pasta because the sauce can separate, but if you must, freeze in portions and thaw overnight in the fridge. Stir well when reheating.
Meal Prep Pro: Portion into containers for quick lunches or dinners. Add a lemon wedge on the side to brighten it up before eating.

Bonus tip: leftover creamy spinach artichoke pasta makes a killer filling for stuffed peppers or a topping for baked potatoes. Waste not, want not!

Nutritional Info & Health Benefits of This Creamy Spinach Artichoke Pasta

I’m not a dietitian, but I do care about what I’m eating—and here’s why I feel good about this creamy spinach artichoke pasta recipe.

Nutrient	Per Serving (1/4 recipe)
Calories	~380
Protein	15g
Carbohydrates	45g
Fat	12g
Fiber	6g

The protein comes mainly from the cream cheese and Parmesan, while the fresh spinach and artichokes add fiber and vitamins. Plus, the olive oil provides heart-healthy fats. Compared to takeout pasta drenched in heavy cream, this version feels balanced and satisfying.

It’s vegetarian and packed with good-for-you ingredients without skimping on flavor or comfort. Just a heads-up: it contains dairy and gluten, but it’s easy to swap things around for dietary needs.

Final Thoughts on This Creamy Spinach Artichoke Pasta

So that’s my creamy spinach artichoke pasta recipe—simple, fast, and bursting with flavor. I know I’ve gone on about it, but when a healthy fast vegetarian meal hits all the right notes, you want to shout it from the rooftops.

This pasta has become my lifesaver for busy nights when I want something comforting but not heavy, and I hope it finds a spot in your dinner routine too. The best part? It’s endlessly adaptable, so make it your own and have fun with it.

If you give it a try, please tell me how it turns out! Drop a comment below or tag me on Instagram @YourHandle—I love seeing your kitchen wins. Questions? Fire away, I’m here to help.

Happy cooking! May your next meal be as cozy and satisfying as this one.

FAQs About Creamy Spinach Artichoke Pasta

Q: Can I use frozen spinach instead of fresh?

A: Absolutely! Just thaw it completely and squeeze out as much water as you can before adding it to the skillet. Otherwise, your sauce might get watery. I’ve done this plenty of times when fresh spinach wasn’t in the fridge, and it still tastes great.

Q: What can I substitute for cream cheese if I don’t have any?

A: Plain Greek yogurt or mascarpone cheese work in a pinch. Greek yogurt will give a tangier flavor and slightly thinner sauce, while mascarpone keeps it rich and creamy. Just stir gently and warm the sauce slowly to avoid curdling.

Q: How do I know when the pasta sauce is done?

A: When the cream cheese has fully melted into a smooth sauce with no lumps, and the Parmesan is melted in, you’re good to go. The sauce should coat the back of a spoon and smell garlicky and cheesy. If it’s too thick, add reserved pasta water a little at a time.

Q: Can I make this recipe ahead of time?

A: You can! I recommend cooking the pasta and sauce separately, then combining and reheating gently when ready. The sauce thickens when chilled, so add a splash of milk or pasta water while reheating to loosen it up.

Q: Is this recipe suitable for vegans?

A: Not as is, but you can make it vegan by swapping cream cheese for a plant-based version, using almond or oat milk, and nutritional yeast instead of Parmesan. I’ve tried a vegan version, and it’s surprisingly tasty once you adjust the seasonings.

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