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Creamy Artichoke Pasta with Spinach & Blue Cheese

a plate full of artichoke pasta: This creamy artichoke pasta is the dreamiest weeknight dinner: a silky, tangy artichoke pasta sauce loaded with spinach, capers, and thyme, all tossed together with perfectly al dente fettuccine. It’s bold, creamy, and packed with Mediterranean flavor — and it all comes together in about 25 minutes.
This creamy artichoke pasta is the dreamiest weeknight dinner: a silky, tangy artichoke pasta sauce loaded with spinach, capers, and thyme, all tossed together with perfectly al dente fettuccine. It’s bold, creamy, and packed with Mediterranean flavor — and it all comes together in about 25 minutes.
Munchyesta.com
Prep Time 10 minutes
Cook Time 20 minutes
Serving Size 6 people

Ingredients

  • 16 oz long pasta or fettuccine
  • 2 cans/jars artichoke hearts in oil - chopped
  • 2 spring onions - chopped
  • 2 cups fresh spinach
  • 4 tsp capers - chopped
  • 10 sprigs fresh thyme - or ½ tsp dried
  • 3.5 oz (100g) blue cheese (or vegan cheese + 3 tbsp nutritional yeast)
  • 1 cup sour cream or coconut cream
  • 1 cup pasta water
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions

  • Cook pasta in salted water until al dente. Reserve 1 cup pasta water and drain.
  • In a large skillet, heat 2–3 tbsp artichoke oil. Sauté chopped artichokes, onions, capers, thyme, salt, and pepper for 6–7 minutes.
  • Add spinach and stir until wilted.
  • Lower heat and stir in blue cheese and sour cream until melted into a creamy sauce.
  • Add pasta and ½ cup pasta water, tossing until sauce coats the noodles. Add more water if needed.
  • Season to taste and garnish with parsley. Serve hot.

Notes

Store in the fridge for 3 days or freeze up to 2 months. Thaw overnight and reheat gently.