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Spinach and Artichoke Pasta
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.
Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 10 mins
Servings: 4
Cuisine:
American , Vegan
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
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.
Cup of Yum
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.