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- 12 ounces pasta (fusilli or penne) - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 can (14 ounces) artichoke hearts, drained and quartered - 4 cups fresh spinach - 4 cups vegetable broth - 1 cup heavy cream or coconut cream - 1 cup grated parmesan cheese (or nutritional yeast for a vegan option) - 1/2 teaspoon crushed red pepper flakes (optional) - Salt and pepper to taste - Fresh basil leaves for garnish - Crushed red pepper flakes add heat. - Nutritional yeast works for a vegan cheese taste. - Fresh herbs can boost flavor. - Large pot for cooking - Wooden spoon for stirring - Measuring cups and spoons - Knife and cutting board for prep This dish is simple and fun to make. Gathering these ingredients will set you up for success. You can easily swap or add items based on what you love. Enjoy the process and make it your own! Start by heating a large pot on medium heat. Add 1 tablespoon of olive oil. Once the oil is warm, add 3 cloves of minced garlic. Sauté the garlic for about 1 minute. You want it fragrant, not browned. Next, add 1 can of drained and quartered artichoke hearts. Stir and cook for 2 to 3 minutes to warm them up. Now, add 12 ounces of your chosen pasta, like fusilli or penne. Pour in 4 cups of vegetable broth and 1 cup of heavy cream. Stir this mixture well. Increase the heat to bring it to a boil. After it boils, reduce the heat and cover the pot. Cook according to the pasta package, usually about 10 to 12 minutes. Stir occasionally to keep the pasta from sticking. Once the pasta is tender and most liquid is absorbed, add 4 cups of fresh spinach. Then, mix in 1 cup of grated parmesan cheese. If you like spice, add 1/2 teaspoon of crushed red pepper flakes. Stir until the spinach wilts and the cheese melts. Season with salt and pepper to taste. Remove the pot from the heat and let it sit for a few minutes. This will help thicken the sauce. Serve hot, garnished with fresh basil leaves for a lovely finish. To boost the taste of your Spinach Artichoke One-Pot Pasta, use fresh herbs. Fresh basil adds a bright touch. You can also sprinkle in a little lemon juice. This gives a fresh flavor that complements the dish. If you enjoy spice, add more crushed red pepper flakes. This will give your pasta a warm kick. One common mistake is overcooking the pasta. Follow the package time closely. Stir often to stop it from sticking. Another mistake is not using enough salt. Salt helps bring out the flavors. Always taste before serving. Adjust with more salt or pepper if needed. Using a large pot helps cook everything evenly. Start with medium heat to sauté garlic and artichokes. This keeps them from burning. Be sure to stir when you add the pasta and liquid. This helps avoid clumps. Let the dish sit after cooking to let the sauce thicken. This makes each bite creamy and rich. {{image_2}} You can make this dish vegan by swapping a few ingredients. Instead of heavy cream, use coconut cream. It adds a rich, creamy texture. For cheese, use nutritional yeast. It gives a cheesy flavor without dairy. This option keeps the dish tasty and plant-based. If you need a gluten-free version, choose gluten-free pasta. Brands like brown rice or quinoa pasta work well. They cook just like regular pasta. Ensure your vegetable broth is gluten-free too. This way, you can enjoy the dish without worry. Want to boost the protein? Add cooked chicken or shrimp. They mix well with the flavors. You can also use chickpeas or white beans for a plant-based protein. They add texture and nutrients. Just stir them in when you add the spinach and cheese. After making your Spinach Artichoke One-Pot Pasta, let it cool down first. Store leftovers in an airtight container. This keeps the pasta fresh and tasty. Place the container in the fridge. It will last for about three to four days. Remember to label the container with the date. This way, you won’t forget when you made it. To reheat your pasta, you can use the stove or microwave. If using the stove, add a splash of water or broth to the pot. Heat it on low, stirring often. This will help keep it from sticking. If using the microwave, place the pasta in a bowl. Cover it with a damp paper towel. Heat for one minute, then stir. Repeat until it's hot. If you want to save some for later, freezing works well. First, let the pasta cool completely. Then, portion it into freezer-safe bags or containers. Squeeze out any air before sealing. You can freeze it for up to three months. To eat, thaw it in the fridge overnight. Reheat it on the stove or microwave as mentioned earlier. Enjoy your pasta even after a few months! Yes, you can use frozen spinach. Just remember to thaw and drain it first. Frozen spinach is easy to use and saves time. It also works well in this dish. Add it in place of fresh spinach at the end. Make sure to mix it in until it's heated through. If you need a substitute for heavy cream, try coconut cream or cashew cream. Both options give a rich taste. You can also use half-and-half or whole milk for a lighter dish. Just remember, using alternatives may change the flavor slightly. Adjust seasonings if needed to keep the taste balanced. To make your pasta spicier, add more crushed red pepper flakes. Start with an extra 1/4 teaspoon. You can also mix in fresh chopped chili peppers. If you want a kick, try hot sauce or sriracha. Always taste as you go to find your perfect heat level. This blog post covered key ingredients, cooking steps, and helpful tips. You learned how to cook pasta perfectly and enhance its taste. We discussed a vegan option and gluten-free substitutes. Storing leftovers and reheating them properly ensures great meals later. With these insights, you can now create delicious dishes every time. Enjoy experimenting with flavors and techniques that suit your taste. Happy cooking!

Spinach Artichoke One-Pot Pasta

Elevate your dinner game with this delightful Spinach Artichoke One-Pot Pasta recipe! This creamy, flavorful dish combines tender pasta, fresh spinach, and savory artichokes, all cooked in one pot for easy cleanup. Perfect for busy weeknights, it’s a wholesome meal ready in just 30 minutes. Don’t miss out—click to explore this delicious recipe and bring a touch of gourmet to your dinner table!
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Ingredients
  

12 ounces pasta (fusilli or penne)

1 tablespoon olive oil

3 cloves garlic, minced

1 can (14 ounces) artichoke hearts, drained and quartered

4 cups fresh spinach

4 cups vegetable broth

1 cup heavy cream or coconut cream

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

1/2 teaspoon crushed red pepper flakes (optional)

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat.

    Add the minced garlic and sauté for about 1 minute until fragrant but not browned.

      Stir in the quartered artichoke hearts and sauté for another 2-3 minutes.

        Add the pasta to the pot, followed by the vegetable broth and heavy cream. Stir well to combine.

          Increase the heat and bring the mixture to a boil, then reduce to a simmer.

            Cover and cook according to the pasta package instructions, usually about 10-12 minutes, stirring occasionally to prevent sticking.

              Once the pasta is cooked and most of the liquid is absorbed, add the fresh spinach, parmesan cheese, and crushed red pepper flakes if using.

                Stir until the spinach wilts and the cheese is melted. Season with salt and pepper to taste.

                  Remove from heat and let sit for a few minutes for the sauce to thicken slightly.

                    Serve hot, garnished with fresh basil leaves.

                      Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4