Spinach Artichoke Pasta
Easy, creamy and delicious Artichoke Pasta with mushrooms and spinach. Don't forget to check out our step by step photos and tips above!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 tbsp butter (divided)
- 2 tbsp flour
- 1/2 cup cream
- 3/4 cup vegetable stock
- 1 1/4 tsp kosher salt
- 1/4 tsp ground pepper
- 1 tsp balsamic vinegar
- 1 cup sliced mushrooms
- 2 cups fresh spinach
- 3/4 cup marinated artichoke hearts (cut into manageable pieces)
- 1/2 onion ( finely diced)
- 2 tbsp garlic (minced)
- 1/2 tsp paprika
- 1 tsp fresh thyme ( minced)
- 1 cup gouda ( shredded)
- 1/4 cup Parmesan grated
- Cooked Pasta
Instructions
- 1
Start by making a roux. Melt 2 tablespoons of butter in a saucepan, add 2 tablespoons to flour and whisk over medium heat for about a minute.
- 2
Whisk in the cream and stock. Add salt, pepper, paprika, and balsamic vinegar. Remove from heat and set aside.
- 3
Add 2 tablespoons of butter to a large pan and melt over medium high heat. Add the finely diced onion. Cook, stirring occasionally until softened.
- 4
Add garlic, mushrooms and thyme and cook until garlic is softened, making sure to stir so nothing burns.
- 5
Add in spinach and stir until all is wilted then add artichokes.
- 6
Remove from heat, add cheeses, and pour in about half of the sauce. Stir everything together to distribute the ingredients and melt the cheese. Set aside.
- 7
Serve over cooked pasta with some shaved Parmesan and enjoy!