5 Genius Secrets to Easy & Delicious Dinners

8 Comments

One Pot Spinach and Artichoke Pasta (No-boil pasta recipe)

If you love a warm spinach and artichoke dip,  this easy one pot spinach and artichoke pasta is for you. It’s so comforting, and is ready in less than 14 minutes! Win-win.

one pot spinach and artichoke pasta

We like to think of this recipe as a cross between a mac and cheese and a spinach and artichoke dip, how bad can that be? It’s creamy, and oh so good. What’s even better is that it is made in one pot, because you know we have to make at least one pot recipe a week.

spinach and artichoke pasta

Spinach and Artichoke Pasta Ingredients

Spirali Pasta

Artichoke Hearts

Fresh Baby Spinach

Monterey Jack Cheese

Parmesan Cheese

Mascarpone Cheese

Heavy Cream

Low Sodium Chicken or vegetable broth

Garlic

Salt and Pepper

crushed red pepper, optional

How to make a Spinach and Artichoke One Pot Pasta

This recipe is super simple to put together.

  1. In a large pot, on medium-high heat add uncooked pasta, spinach, artichoke hearts, garlic, salt, pepper, oregano, and crushed red pepper.
  2. Pour the broth and give it a good stir. Increase the heat to high. Bring to a boil, cover and reduce heat to medium-low.
  3. Cook for 10-12 minutes or until pasta is al-dente.
  4. Once the pasta is cooked, reduce the heat to low. Stir in the mascarpone, parmesan cheese, heavy cream, and monterey jack cheese. It should come together and be nice and creamy.
  5. Garnish with grated parmesan cheese.

one pot spinach and artichoke pasta

The benefit of one pot pasta dishes

It’s all about the clean-up and ease! Cooking a meal in a single pot might be the most genius thing ever invented. Not to mention that you can create a delicious recipe without a bunch of dishes. But what we love most about making single pot meals is the added flavor that cooks into your meal.

Substitutions and Notes

Pasta. The spirali pasta can be substituted with any pasta, rotini or penne will work great.

Mascarpone cheese. If you can’t find mascarpone cheese, feel free to substitute with room temperature cream cheese. We suggest to cut the cream cheese into a few pieces before adding it in. That way it can really melt into the pasta.

Heavy cream. If you prefer not to add heavy cream, half & half or whole milk are good options.

Non-dairy. Use your favorite non-dairy cheese in place of the cheeses, and sub coconut milk for the heavy cream.

Broth. We always like to choose a low-sodium broth, as it gives you control to add as little or as much salt that you prefer.

What if the pasta is too runny

Don’t panic! As the pasta sits it will start to thicken from the starch in the pasta.

What if the pasta is dry

Luckily, this can be easily fixed. An  a couple splashes of broth and stir until it is nice and creamy.

 

One Pot Spinach and Artichoke Pasta

Easy meatless pasta with artichoke hearts, fresh spinach, monterey jack and parmesan cheeses. This pasta is full of flavor and ready in less that 14 minutes!
5 from 7 votes
Print Pin Rate
Course: dinner, lunch
Cuisine: American, Italian
Keyword: 15 minute meal, arugala and lemon pasta, chrissy pasta recipe, easy pasta recipe, how to make a one pot pasta, one pot dinner, one pot meal, one pot pasta recipe, quick pasta recipe
Prep Time: 10 minutes
Cook Time: 12 minutes
Servings: 6 people

Ingredients

  • 16 oz uncooked spirali pasta or similar shape
  • 4 garlic cloves, minced
  • 4 cups low-sodium vegetable or chicken broth
  • 3 cups fresh baby spinach
  • 14 oz artichoke hearts, rinsed, chopped and squeezed dry
  • 3 tsp sea salt more or less to taste
  • 1 tsp freshly ground black pepper more or less to taste
  • 1/4 cup mascarpone cheese
  • 1/2 cup heavy cream
  • 1/2 tsp crushed red pepper, more or less to taste optional
  • 1/3 cup freshly grated parmesan cheese
  • 2 tsp dried oregano
  • 3/4 cup shredded parmesan cheese
  • 8 oz freshly grated monterrey jack cheese

Instructions

  • In an enameled pot or dutch oven on medium-high heat add uncooked pasta, spinach, artichoke hearts, garlic, salt, pepper, oregano, and crushed red pepper.
  • Pour the broth and give it a good stir. Increase the heat to high. Bring to a boil, cover and reduce heat to medium-low.
  • Cook for 10-12 minutes or until pasta is al-dente.
  • Once the pasta is cooked, reduce the heat to low. Stir in the mascarpone, parmesan cheese, heavy cream, and monterey jack cheese. It should come together and be nice and creamy.
  • Garnish with grated parmesan cheese.

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8 Comments. Leave new

  • 5 stars
    I am really not a fan of cooking. I love easy quick and somewhat healthy if possible. This dish was super easy and absolutely delicious. My whole family loved it.

    Reply
  • 5 stars
    YUMM. I made this tonight for dinner and it was a hit. So easy, creamy, & delicious. When I first poured in the broth I was worried it needed more liquid and added to much, that I had to strain out later. Trust the four cup measurement!

    Reply
  • William Jensen
    December 17, 2021 6:09 am

    5 stars
    Your print page doesn’t identify you when I printed in out! I had to add that by hand. Always let us know it’s you on the print page, I never save a recipe without the people I need to thank for it!

    Reply
  • Jennifer Bender
    December 13, 2021 5:06 pm

    5 stars
    I made this last week. I’ve never done a one pot pasta so I was skeptical but it came out perfect! It was so good and even my picky 4 year old liked it! I had to substitute the marsacpone for cream cheese and heavy cream for whole milk because it’s what I had and it still turned out very well!

    Reply
  • 5 stars
    This is easily one of the best pasta dishes you’ll ever taste!
    Well balanced flavors
    Ingredient measurements were perfect 👌🏼

    Reply
  • 5 stars
    This recipe was so easy and so so good. I had to substitute mozzarella cheese (the original cheeses in the recipe would probably be better, but the mozz was good as well!)

    Keep up the good posts, @fooddolls! Love them!

    Reply
  • 5 stars
    Sooooo easy & soooo delicious!!! Crowd pleaser for sure, I used an entire container of spinach & it was perfect!

    Reply

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Meet the Food Dolls, Alia and Radwa!

We are Alia and Radwa, two Minnesota moms who absolutely love to cook and experiment in our kitchens. Even though we grew up loving our mom’s Egyptian cooking and learning to bake, we didn’t start cooking until later on in our lives. It is our hope that Food Dolls will be your go-to hub for delicious, easy recipes that empower you to feel comfortable and confident in the kitchen regardless of how much experience you have. You and your family deserve to have decadent, scrumptious meals that don’t break the bank or fill your kitchen sink to the brim!

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