Spinach and Artichoke Pasta

Name: Spinach and Artichoke Pasta
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 4 serving
Ingredients: FoodByMaria's Homemade Vegan Pasta Recipe *see recipe; 3 ¾ cups spinach + artichoke dip *see recipe; ¾ cup heavy cream or plant-based milk; ¼ cup + 2 tbsp pasta water

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Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 10 mins
Servings
4
Cuisine
American, Vegan

Spinach and Artichoke Pasta

Ulric Berry

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This creamy, easy spinach and artichoke pasta are homemade and delicious. I love the combo of the spinach and artichokes that bring a unique spin on an Alfredo-like dish.

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Ingredients

Servings

FoodByMaria's Homemade Vegan Pasta Recipe *see recipe
3 ¾ cups spinach + artichoke dip *see recipe
¾ cup heavy cream or plant-based milk
¼ cup + 2 tbsp pasta water

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Instructions

Follow pasta-making/cooking instructions in the post provided by FoodByMaria HERE.
In a pot, combine spinach + artichoke dip, heavy cream, and some of the fresh pasta water over medium-high heat.
Serve over top of fresh pasta.
Garnish with basil, black pepper, and parmesan cheese.

Notes

Serve with a side of sourdough or garlic bread.
Serve with a side of sourdough or garlic bread.
Make this dish completely vegan by following the spinach + artichoke dip variation *see recipe for information
Make this dish completely vegan by following the spinach + artichoke dip variation
Add any of your favorite herbs or spices into the flour mixture for extra flavor!
Add any of your favorite herbs or spices into the flour mixture for extra flavor!
Cut and form pasta dough into your desired shape.
Cut and form pasta dough into your desired shape.
Save your pasta nests by allowing it to dry completely for 12 – 24 hours, and storing them in a tightly sealed container. This will last for 2 – 6 months.
Save your pasta nests by allowing it to dry completely for 12 – 24 hours, and storing them in a tightly sealed container. This will last for 2 – 6 months.
You can also freeze your fresh pasta, lightly flouring a baking tray, freezing until solid, and then storing in an airtight container for up to 8 months.
You can also freeze your fresh pasta, lightly flouring a baking tray, freezing until solid, and then storing in an airtight container for up to 8 months.