This creamy spinach artichoke pasta takes all the best flavors from your favorite dip and transforms it into a main dish! This simple recipe is quick and simple to make, but you’ll be coming back for seconds.

spinach artichoke pasta

The inspiration for this creamy pasta recipe came from my healthy spinach dip recipe. By using Greek yogurt cream cheese or Neufchâtel cheese, we can lighten up this dish, while still enjoying a rich and delicious sauce. Plus, the cream cheese adds protein and if you use whole wheat pasta or chickpea pasta, you’re looking at a filling and healthy meal!

This is also a great way to use up a lot of spinach! This recipe uses about 4oz of spinach, which is about 3-4 cups of spinach. You can also double this recipe if you like. As written, this recipe can serve 2-4 people.

Ingredients & Substitutions

  • Pasta– You can use any type of pasta. For more protein and fiber, try a whole wheat pasta or chickpea pasta.
  • Spinach– I used baby spinach but any type of spinach is fine.
  • Cream cheese– I recommend using Greek yogurt cream cheese or Neufchâtel cheese which is still rich and creamy, but lower in fat and calories.
  • Artichokes– I used marinated artichokes to add a briney flavor. You can add more or less depending on how much you like artichokes. (They’re not my favorite, so I didn’t add very many.)
  • Garlic powder– A little garlic powder enhances the overall flavor of the sauce. But garlic powder has a more mild flavor than fresh garlic, which can have a harsh bite if served raw.
  • Milk– I used whole milk, but 2% milk is fine, too.

How to Make Spinach Artichoke Pasta

How to Store Leftovers

Keep leftover pasta in an airtight container in the fridge. When reheating, microwave on 50% power for 2-3 minutes, stirring frequently, until heated. I recommend adding a splash of milk to avoid the pasta drying out when reheating.

Frequently Asked Questionos

Can I make this recipe gluten-free? Yes! Simply use gluten-free pasta. I like using chickpea noodles, which have more protein and fiber. They’re also gluten-free!

Can this recipe be vegan? I wouldn’t recommend trying to veganize this recipe, as it does rely on dairy products for the sauce. But if you do want to try it, I recommend using Kite Hill’s vegan cream cheese and Ripple’s dairy-free cream in place of the milk.

What is Neufchâtel cheese? This Neufchâtel cheese originated in France, but the American version of Neufchâtel cheese isn’t much different than regular cream cheese. It’s slightly softer but the main difference is a lower fat and calorie content, which is an easy way to make this recipe a bit lighter. Alternatively, you can use Greek yogurt cream cheese, which is lower in fat and higher in protein. Both of these are great alternatives to traditional cream cheese.

What to Serve with Pasta

If you’re looking for new ideas for side dishes, I have a huge list of the best side dishes to serve with pasta. Some of my favorites include this spicy kale salad, air fryer broccoli, or a loaf of Wildgrain’s sourdough bread.

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spinach artichoke pasta

Spinach Artichoke Pasta

  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 5 cups 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This creamy spinach artichoke pasta takes all the best flavors from your favorite dip and transforms it into a main dish! This simple recipe is quick and simple to make, but you’ll be coming back for seconds.


Ingredients

Units Scale
  • 8oz whole wheat pasta
  • 4oz spinach (about 3-4 cups of loosely packed leaves)
  • 4oz Greek yogurt cream cheese or Neufchâtel cheese
  • 3/4 cup whole milk (or 2% milk)
  • 1/4 cup chopped artichoke hearts
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions

  1. Cook the pasta according to package directions.
  2. In a large skillet, add the spinach and sprinkle with a teaspoon of water. Heat over low heat for 2 minutes, stirring frequently until the spinach has wilted. Transfer to a plate.
  3. Once the spinach has cooled slightly, place it in a paper towel or clean dish cloth and squeeze out any moisture from the spinach. Transfer to a cutting board and roughly chop with the artichoke hearts.
  4. In the empty skillet, add the cream cheese and milk and heat over low to medium heat, whisking until the cream cheese and milk are incorporated.
  5. Stir in the spinach, artichokes, garlic powder and salt.
  6. Add the pasta and stir until evenly coated. Season with additional salt and pepper to taste.