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To make One Pot Spinach Artichoke Pasta, you need a few key items. Here’s what you’ll need: - 12 oz pasta (penne or fusilli are great choices) - 2 cups vegetable broth - 1 cup canned artichoke hearts, drained and chopped - 2 cups fresh spinach, roughly chopped - 1 cup heavy cream or coconut milk for a dairy-free option - 1 cup grated Parmesan cheese or nutritional yeast for a vegan option - 2 cloves garlic, minced - 1 teaspoon onion powder - 1/2 teaspoon red pepper flakes (optional for heat) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil leaves for garnish These ingredients come together to create a dish full of flavor and comfort. The pasta absorbs the broth and cream, making every bite creamy and rich. You can customize this dish to suit your taste. Here are some optional ingredients to consider: - Protein: Add cooked chicken, shrimp, or chickpeas for extra protein. - Herbs: Fresh parsley or oregano can brighten up the dish. - Veggies: Try adding sun-dried tomatoes, bell peppers, or mushrooms for more texture. - Cheese Variations: Swap Parmesan with goat cheese or feta for a twist. These extras can enhance the dish and make it your own. Feel free to mix and match based on what you have at home. If you need to make swaps for dietary needs, here are some ideas: - Pasta: Use gluten-free pasta if you need a gluten-free option. - Cream: Coconut milk works well as a dairy-free cream substitute. - Cheese: Nutritional yeast is a great vegan option and adds a cheesy flavor. - Broth: If you have chicken broth, it can work too. Just be aware it won't be vegetarian. These substitutions keep the dish delicious while catering to different diets. Enjoy making it fit your needs! First, gather all your ingredients. You need: - 12 oz pasta (penne or fusilli) - 2 cups vegetable broth - 1 cup canned artichoke hearts, drained and chopped - 2 cups fresh spinach, roughly chopped - 1 cup heavy cream or coconut milk - 1 cup grated Parmesan cheese or nutritional yeast - 2 cloves garlic, minced - 1 teaspoon onion powder - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil leaves for garnish Make sure everything is ready. This makes cooking easy and fun. Start by heating a large pot on medium heat. Add olive oil and minced garlic. Sauté for 1-2 minutes until it smells great. Then, mix in the chopped artichoke hearts. Next, add the pasta, vegetable broth, and cream. Stir everything well. Sprinkle in onion powder, red pepper flakes, salt, and pepper. Bring the mix to a boil. Once boiling, lower the heat and cover the pot. Let it simmer for 10-12 minutes. Stir occasionally to stop the pasta from sticking. Check if the pasta is cooked. It should be al dente and most of the liquid should be absorbed. Once the pasta is ready, fold in the chopped spinach and Parmesan cheese. Stir gently until the spinach wilts and cheese melts into the sauce. Taste your dish. Adjust the seasoning if needed. If it feels too thick, add a splash of vegetable broth. Now, serve the pasta warm. Garnish with fresh basil leaves on top. Enjoy your bold and flavorful meal! To cook perfect pasta, start with a large pot. Use enough water to cover the pasta. Add salt to the water; it helps flavor the pasta. Cook the pasta until al dente. This means it's firm but not hard. Stir it often to stop it from sticking. For a bolder taste, add more garlic. You can sauté it longer for a richer flavor. Use fresh spinach for the best texture and taste. The artichokes add a nice touch, so chop them well. If you like spice, add more red pepper flakes. This will give your dish a nice kick. Use one pot to save time on cleanup. Prep your ingredients before you cook. This way, you can move quickly. Keep an eye on the pasta. Stir it every few minutes to prevent sticking. If you're short on time, use a quick-cook pasta. This reduces cooking time and keeps things simple. {{image_2}} You can easily make this dish vegan. Use coconut milk instead of heavy cream. Swap out Parmesan cheese for nutritional yeast. This gives a cheesy flavor without dairy. You won’t lose any taste with these changes. Plus, it keeps the dish creamy and rich. Want to make it heartier? Add cooked chicken, shrimp, or tofu. Cooked chicken works great with this recipe. Shrimp adds a nice touch of seafood flavor. If you prefer plant-based protein, try adding chickpeas. They mix well with the pasta and add protein. If you need gluten-free options, use rice or quinoa pasta. Both types cook well in this dish. They absorb flavors just like traditional pasta. Cook them according to the package instructions. This way, you still enjoy a tasty meal without gluten. To keep your One Pot Spinach Artichoke Pasta fresh, let it cool first. Then, place the leftovers in an airtight container. This helps block air and keeps the pasta tasting great. Store it in the fridge for up to three days. If you want to enjoy it later, freezing is an option. When reheating, you have a few choices. You can use the microwave or the stovetop. If using a microwave, place the pasta in a bowl. Add a splash of vegetable broth or water to keep it moist. Heat for one to two minutes, stirring halfway. If using the stovetop, add the pasta to a pan. Heat it over medium-low heat, stirring gently. Add a bit of broth as needed to prevent sticking. To freeze this dish, first, cool it completely. Then, transfer it to a freezer-safe container. Make sure to leave some space at the top for expansion. Label the container with the date. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat as mentioned earlier. This way, you can enjoy a warm, tasty meal even on busy days. I love using penne or fusilli for this dish. They hold sauce well and mix nicely with the spinach and artichokes. You can use any pasta you like, but these shapes work best for a creamy texture. Yes, you can make this dish ahead of time! Just cook it as usual, then let it cool before storing. Place it in an airtight container in the fridge. When you're ready to eat, reheat it on the stove. Add a splash of vegetable broth to keep it creamy. To change the spice level, simply add more or less red pepper flakes. If you want more heat, add extra flakes. For a milder taste, leave them out. You can also use black pepper for a different kind of spice. Adjust to your liking! This blog post covered all the key aspects of making pasta. We explored key ingredients, optional options, and substitutions for various diets. I shared simple steps for prep, cooking, and final touches. You learned tips for perfecting your dish, adding flavor, and saving time. Lastly, we discussed variations, storage, and answered common questions. Cooking pasta can be fun and flexible. Enjoy experimenting with flavors and ingredients to make it your own.

One Pot Spinach Artichoke Pasta

Indulge in a creamy, delicious One Pot Spinach Artichoke Pasta that’s quick and easy to make! This vegetarian-friendly recipe combines tender pasta, vibrant spinach, and savory artichokes in a rich, flavorful sauce. Perfect for a weeknight dinner or a cozy gathering, it’s ready in just 25 minutes. Click through to discover how to whip up this delightful dish and impress your family and friends with your culinary skills!
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Ingredients
  

12 oz (340 g) pasta of choice (penne or fusilli work well)

2 cups vegetable broth

1 cup canned artichoke hearts, drained and chopped

2 cups fresh spinach, roughly chopped

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

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

2 cloves garlic, minced

1 teaspoon onion powder

1/2 teaspoon red pepper flakes (optional for heat)

Salt and pepper to taste

2 tablespoons olive oil

Fresh basil leaves for garnish

Instructions
 

In a large pot over medium heat, add 2 tablespoons of olive oil and minced garlic. Sauté for 1-2 minutes, until fragrant.

    Add the chopped artichoke hearts, followed by the pasta, vegetable broth, and heavy cream (or coconut milk). Stir well to combine.

      Sprinkle in the onion powder, red pepper flakes, salt, and pepper.

        Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 10-12 minutes, or until the pasta is cooked al dente and has absorbed most of the liquid. Stir occasionally to prevent sticking.

          Once the pasta is cooked, gently fold in the chopped spinach and Parmesan cheese (or nutritional yeast), stirring until the spinach wilts and the cheese has melted into the sauce.

            Taste and adjust seasoning as necessary. If the pasta seems too thick, add a splash more vegetable broth to your liking.

              Serve warm, garnished with fresh basil leaves on top.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4