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Artichoke Pasta – Spend With Pennies


Creamy, flavorful, and filling, this Artichoke Pasta will hit all the right notes for dinner!

A simple creamy artichoke sauce is mixed with your favorite pasta for an easy weeknight meal.

Turn that plate of pasta into a creamy creation with spinach and artichokes. This dish comes together in a snap, so there won’t be much waiting around for it to be made.

close up of cooked Artichoke Pasta with a fork

An Easy Weeknight Meal!

  • This pasta dish is so fast to make; while the pasta cooks, prepare the easy sauce.
  • There is something so elegant about this dish yet it’s simple to make.
  • Artichoke pasta is a filling meatless meal  (but feel free to top it with grilled chicken or shrimp)!
  • It’s budget-friendly and can easily be doubled or tripled.

Make some garlic bread and dip it into any leftover creamy sauce left on the plate. Serve with an easy kale salad with fresh lemon dressing.

ingredients to make Artichoke Pasta with labels

Ingredients for Artichoke Pasta

ARTICHOKES: Marinated artichoke hearts (in oil) are the best option for this dish. Canned artichokes that are packed in water haven’t been seasoned and have less flavor.

SPINACH: Fresh baby spinach is a favorite along with artichokes but if you don’t have any on hand, leave it out or substitute with asparagus or even frozen peas.

PASTA: We love a long pasta for this recipe. Linguine, pappardelle or spaghetti all work.

SAUCE: Wine, cream, broth, and parmesan cheese are the ingredients that bring the creamy white sauce together. The sauce is very simple (no roux required). No Wine? While it will change the flavor a bit, you can substitute extra broth.


We love this simple artichoke pasta recipe as is but feel free to change it up with any of the following:

  • Protien: Add some shredded chicken, shrimp, or bacon.
  • Veggies: Mushrooms, olives, sliced red peppers, or sun-dried tomatoes.
  • Other: Add a spoonful of pesto, some lemon zest, a dash of red pepper flakes.

process of adding ingredients to pan to make Artichoke Pasta

How to Make Artichoke Pasta

This artichoke pasta is quick and easy to make, but everyone will think that it took hours!

  1. Cook Pasta – Boil the pasta in salted water until al dente (as per the recipe below).
  2. Simmer Sauce – Cook garlic. Add sauce ingredients and simmer.
  3. Add Artichokes – Add artichokes, cream, & parmesan.
  4. Stir in Pasta – Add in pasta and spinach, cook a couple of minutes.
  5. Enjoy! Garnish with fresh basil and serve.

If the sauce is too thin, mix equal parts cornstarch and water (or broth) and add a little bit at a time into the simmering sauce. If the sauce is too thick, add additional pasta water.

cooked Artichoke Pasta in the pan

How to Make Perfect Pasta

  • Salt the water to flavor the pasta and be sure to save the starchy pasta water! Adding a little bit to the sauce will help it cling to the pasta.
  • Use a large skillet or the sauce won’t reduce well.
  • Don’t add olive oil to the pasta while it is boiling, it will make the sauce slide off.
  • Oil-packed artichokes are the best choice. If the artichokes are water-packed, add 1 teaspoon of Italian seasoning and a dash of black pepper.
  • When buying fresh artichokes, make sure that the heads are tight and that the leaves are not brown or discolored.

More Meatless Meals

Did your family love this Artichoke Pasta? Be sure to leave a rating and a comment below! 

Artichoke Pasta

Creamy & cheesy with a bright lemony flavor, this Artichoke Pasta is the perfect meatless meal.

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  • Add pasta to a large pot of salted water. Cook according to package directions. Drain well, reserving ½ cup pasta water, do not rinse.

  • Meanwhile, in a 12″ skillet, heat 1 tablespoon olive oil over medium heat and add garlic, cook just until fragrant, about 30 seconds.

  • Add white wine, broth, and lemon juice, then simmer until reduced by half, about 5 minutes.

  • Stir in artichokes, heavy cream, and parmesan cheese. Simmer for 3-5 minutes or until slightly thickened.

  • Combine 1 teaspoon cornstarch with 2 teaspoons cold water and add to the skillet. Simmer 1 minute more.

  • Add cooked pasta, spinach, and 2 tablespoons of pasta water and mix well adding additional pasta water if needed. Season with salt & pepper to taste.

  • Sprinkle with parmesan cheese and parsley if desired.

This makes 4 generous side dish portions or 4 smaller main dish portions and is great served with grilled shrimp or chicken.
Ensure you are using a large 12-inch skillet for the sauce mixture to thicken properly. A smaller skillet won’t reduce the same.
Ensure the artichokes are marinated in oil for the best flavor. If using water-packed (canned) artichokes, they aren’t seasoned so add 1 teaspoon Italian seasoning.
If the sauce is too thin, mix equal parts cornstarch and water (or broth) and add a little bit at a time into the simmering sauce. If the sauce is too thick, add additional pasta water.
Store leftovers in an airtight container in the fridge for up to 4 days. 

Calories: 555, Carbohydrates: 51g, Protein: 12g, Fat: 30g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 55mg, Sodium: 520mg, Potassium: 267mg, Fiber: 4g, Sugar: 4g, Vitamin A: 2261IU, Vitamin C: 24mg, Calcium: 149mg, Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Dinner, Entree, Main Course, Pasta

Cuisine American

pan full of cooked Artichoke Pasta with a title
close up of Artichoke Pasta twirled in a fork with a title
cooked Artichoke Pasta in a pan with writing


adding ingredients to pan to make Artichoke Pasta with plated dish and a title


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