Ingredients
- Pasta: 1 lb (16 oz / 450g) of your favorite short pasta, such as Penne, Rigatoni, or Fusilli. The ridges and tubes are perfect for capturing the creamy sauce.
- Unsalted Butter: 4 tablespoons. This forms the rich base of our sauce, adding a smooth, nutty flavor.
- Yellow Onion: 1 medium, finely chopped. Provides a sweet, aromatic foundation for the sauce.
- Garlic: 4 cloves, minced. For that essential pungent, savory kick that elevates any pasta dish.
- All-Purpose Flour: 3 tablespoons. This is our thickening agent, creating a classic roux to give the sauce body.
- Chicken or Vegetable Broth: 1 ½ cups. Adds depth of flavor and helps create the initial sauce consistency. Use vegetable broth to keep the dish fully vegetarian.
- Heavy Cream: 1 cup. The star ingredient for that ultra-creamy, luxurious texture.
- Cream Cheese: 4 oz, softened and cut into cubes. This brings the signature tang and velvety thickness reminiscent of the classic dip.
- Parmesan Cheese: 1 cup, freshly grated, plus more for serving. For a salty, nutty flavor that melts beautifully into the sauce.
- Canned Artichoke Hearts: 1 can (14 oz / 400g), drained and roughly chopped. Be sure to use artichokes packed in water or brine, not oil, for the cleanest flavor.
- Fresh Spinach: 5 oz (about 5 packed cups). It wilts down perfectly into the sauce, adding color, nutrients, and an earthy flavor.
- Salt: 1 teaspoon, or to taste. Essential for bringing all the flavors together.
- Black Pepper: ½ teaspoon, freshly ground, or to taste. Adds a subtle warmth and spice.
- Red Pepper Flakes: ¼ teaspoon (optional). For a gentle touch of heat to cut through the richness.
Instructions
- Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add your chosen pasta and cook according to package directions until it reaches al dente (firm to the bite). Before draining, reserve about 1 ½ cups of the starchy pasta water. This water is liquid gold and can be used later to adjust the consistency of your sauce. Drain the pasta and set it aside.
- Sauté the Aromatics: While the pasta is cooking, place a large skillet or Dutch oven over medium heat. Add the 4 tablespoons of unsalted butter and let it melt. Once shimmering, add the finely chopped yellow onion and sauté for 4-5 minutes until it becomes soft and translucent. Add the minced garlic and optional red pepper flakes, cooking for another minute until fragrant. Be careful not to let the garlic burn, as it can become bitter.
- Create the Roux: Sprinkle the 3 tablespoons of all-purpose flour over the cooked onions and garlic. Whisk continuously for about 1-2 minutes. This step cooks out the raw flour taste and creates a roux, which will thicken the sauce beautifully.
- Build the Sauce Base: Slowly pour in the 1 ½ cups of broth while whisking constantly. This prevents clumps from forming. Continue whisking until the mixture is smooth. Let it simmer for 2-3 minutes, allowing it to thicken slightly.
- Make it Creamy: Reduce the heat to low. Whisk in the 1 cup of heavy cream until fully incorporated. Next, add the softened, cubed cream cheese. Continue to whisk gently until the cream cheese has completely melted into the sauce, creating a smooth and velvety base. It’s important to keep the heat low to prevent the cream from curdling or splitting.
- Melt the Cheese: Gradually stir in the 1 cup of freshly grated Parmesan cheese until it has melted and the sauce is homogenous and glossy. At this point, taste the sauce and season with the 1 teaspoon of salt and ½ teaspoon of black pepper. Adjust seasoning as needed.
- Add the Stars of the Show: Stir in the drained and chopped artichoke hearts. Then, add the fresh spinach to the skillet in batches. It will look like a lot at first, but it will wilt down significantly. Continue to stir gently until all the spinach is wilted and incorporated into the creamy sauce, which should only take 2-3 minutes.
- Combine and Finish: Add the cooked pasta directly to the skillet with the sauce. Toss everything together gently until every piece of pasta is generously coated in the creamy spinach and artichoke sauce. If the sauce seems too thick, add a splash of the reserved pasta water, a little at a time, until it reaches your desired consistency. The starch in the pasta water helps the sauce cling to the pasta without thinning it out too much.
- Serve Immediately: Serve the pasta hot, garnished with extra freshly grated Parmesan cheese and a sprinkle of fresh parsley or more red pepper flakes if you like.
Nutrition
- Serving Size: one normal portion
- Calories: 650