For those who can’t resist the allure of a warm spinach and artichoke dip, our easy One Pot Spinach and Artichoke Pasta is the answer to your cravings! It’s not just a meal; it’s a warm, creamy hug for your taste buds and it’s served up in less than 14 minutes. Get ready for a quick, satisfying win that’ll have you hooked from the first bite!
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We like to think of this recipe as a glorious fusion of mac and cheese meets spinach and artichoke dip — because why settle for one when you can have the best of both worlds? Creamy, dreamy, and oh-so-good, this dish is the epitome of indulgence. What’s even better is that it is made in one pot, because you know we have to make at least one single-pot recipe a week!
Spinach and Artichoke Pasta Ingredients
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 a breeze to put together—no need to break a sweat in the kitchen! With minimal fuss and maximum flavor, you’ll be amazed at how quickly this dish comes together.
- In a large pot, 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.
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. Plus, the bonus is not having to face a mountain of dishes afterward. But it’s not just about convenience; it’s the absolutely incredible results. The flavors intertwine and dance together in that one pot, creating a symphony that you just can’t replicate with separate pots and pans.
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 cutting 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. Add a couple splashes of broth and stir until it is nice and creamy.
One Pot Spinach and Artichoke Pasta
Ingredients
- 16 ounces uncooked spirali pasta or similar shape
- 3 cups fresh baby spinach
- 14 ounces artichoke hearts rinsed, chopped and squeezed dry
- 4 garlic cloves minced
- 3 teaspoons sea salt more or less to taste
- 1 teaspoon freshly ground black pepper more or less to taste
- 2 teaspoons dried oregano
- 1/2 teaspoon crushed red pepper more or less to taste (optional)
- 4 cups low-sodium vegetable or chicken broth
- 1/4 cup mascarpone cheese
- 3/4 cup shredded parmesan cheese
- 1/2 cup heavy cream
- 8 ounces freshly grated monterey jack cheese
- 1/3 cup freshly grated parmesan 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.16 ounces uncooked spirali pasta, 4 garlic cloves, 3 cups fresh baby spinach, 14 ounces artichoke hearts, 3 teaspoons sea salt, 1 teaspoon freshly ground black pepper, 2 teaspoons dried oregano, 1/2 teaspoon 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.4 cups low-sodium vegetable or chicken broth
- 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.1/4 cup mascarpone cheese, 1/2 cup heavy cream, 8 ounces freshly grated monterey jack cheese, 3/4 cup shredded parmesan cheese
- Garnish with grated parmesan cheese.1/3 cup freshly grated parmesan cheese
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Equipment
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It was WAY too salty. I admit, I didn’t use low sodium broth. The recipe said it was okay but never once mentioned to take the salt down. I think it would have still been salty either way.
Unfortunately, I couldn’t save it and ended up tossing it. It was that bad.
Suggest you add only a little salt (and pepper) at first. You can easily add more later.
Made this tonight & it was absolutely delicious! I felt it needed a little bit of a tang so I added a good tablespoon of sour cream but other than that it was perfect & so easy!
Delish! I substituted the pasta for whole wheat, the mascarpone for mozzarella and added sun dried tomatoes. I feel it was a little too much salt for my taste but overall a perfect quick tasty meal.
We added lemon and Pinole nuts on top it was amazing! Also use marinated artichokes!
Could this be done in a crock pot?
Can’t wait to try this. Can this be made in an instant pot ??
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.
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!
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!
Thanks for the note! We will get that adjusted ASAP!
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!
This is easily one of the best pasta dishes you’ll ever taste!
Well balanced flavors
Ingredient measurements were perfect 👌🏼
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!
Sooooo easy & soooo delicious!!! Crowd pleaser for sure, I used an entire container of spinach & it was perfect!