Creamy Spinach Artichoke Pasta

Chef Adrienne @appetites_anonymous
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4


  • 8 oz Al Dente Plant Based Pasta
  • 3 tbsps Butter
  • 1 Sweet onion diced
  • 2 Garlic cloves minced
  • Healthy pinch salt and pepper 5 oz baby spinach
  • 1 cup Heavy cream or coconut cream 1/2 cup sour cream
  • 1/2 cup Grated parmesan cheese
  • 12 oz Artichoke hearts We used frozen and steamed them according to the package instructions
  • Juice of half a lemon
  • 1 cup Shredded mozzarella


  • Preheat the oven to 350F.
  • Cook pasta according to package instructions.
  • Heat butter in a large oven-safe skillet over medium heat. Once butter is melted, add the onion and garlic plus a healthy pinch of salt and pepper. Stir to coat then saut√© until fragrant, about 4-6 minutes, stirring occasionally.
  • Add spinach to the skillet, cover then let cook until leaves are wilted, about 5 minutes. Next, stir in the artichoke hearts, cream, sour cream, and parmesan cheese. Stir to combine then let mixture simmer over medium heat for about 5 minutes, stirring occasionally.
  • Stir in cooked pasta noodles until well incorporated. Top skillet with shredded mozzarella cheese then bake in the oven until cheese is melted, about 10-12 minutes.
  • Serve hot and enjoy!

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