Description
Learn how to make a delicious Spinach Artichoke Pasta with this easy recipe. Creamy, flavorful, and perfect for a satisfying meal. Try it today!
Ingredients
- 6 tbsp (90 ml). unsalted butter, divided
- 4 cloves garlic, finely chopped
- 2 (140-170 g) bags baby spinach
- 2 (425 g) cans artichoke hearts, drained and halved
- 3 tbsp (45 ml). all-purpose flour
- 720 ml whole milk
- 120 g grated parmesan cheese
- 180 g grated mozzarella or beef cheese
- Salt and ground black pepper, to taste
- 1/4 tsp (1 ml). cayenne pepper
- 120 ml vegetable broth (optional)
- 340 g penne pasta, cooked until al dente
- 60 g seasoned panko breadcrumbs, to serve
- Crushed red pepper, to taste
Instructions
- In a large pot or skillet, melt 2 tablespoons of butter. Add the garlic and spinach, stirring until the spinach is wilted, roughly 1 minute. Take the spinach out of the skillet and put it aside.
- Add 2 more tablespoons of butter to the same pot and turn up the heat to medium-high. Toss in the artichoke hearts, stirring until they begin to brown slightly, about 1 to 2 minutes. Remove the artichokes from the pot and set them aside.
- Lower the heat to low. Add the remaining 2 tablespoons of butter to the pot. Once melted, sprinkle the flour and whisk it together. Pour in the milk while whisking continuously. Cook, stirring often, until the mixture starts to thicken, about 3 to 4 minutes. Add in the parmesan, mozzarella, salt, black pepper to taste, and cayenne pepper. Stir until the cheeses melt. If the sauce is too thick, add a splash of vegetable broth.
- Combine the artichokes and pasta, gently mixing them together. Carefully fold in the spinach, then transfer the pasta to a serving dish. Top with panko for a crunchy texture and crushed red pepper flakes. Serve right away!
Notes
- For a creamier sauce, use whole milk and ensure it thickens before adding the cheeses.
- Adjust the seasoning to taste by adding more salt, black pepper, or cayenne.
- Add a splash of vegetable broth if the sauce is too thick.
