John Miller
Spinach, mushrooms, and artichokes are versatile ingredients that can be combined to create a variety of delicious sauces. These sauces can be used as a base for pasta dishes, such as ravioli or penne, and can also be paired with proteins like chicken. The combination of spinach, mushrooms, and artichokes provides a hearty and flavorful base that can be enhanced with different spices and herbs, such as sage, thyme, or red pepper flakes. One popular variation is the Spinach Artichoke Mushroom Shakshuka, which involves baking the sauce with eggs and serving it with bread. Another option is to create a creamy vegan artichoke sauce, blending artichoke hearts with sage, garlic, and seasonings, and then combining it with sautéed mushrooms and pasta. For those who enjoy dairy, a Mushroom Spinach Artichoke Alfredo Pasta can be prepared with a creamy Alfredo sauce, while a spicy artichoke, mushroom, and spinach pasta can be made with a tomato-based sauce. These sauces offer a range of flavors and textures, catering to various dietary preferences, and can be easily adapted to personal tastes.
| Characteristics | Values |
|---|---|
| Type of Dish | Pasta, Appetizer |
| Cuisine | Italian, Vegan |
| Main Ingredients | Spinach, Mushrooms, Artichokes |
| Other Ingredients | Cheese, Cream, Butter, Olive Oil, Garlic, Spices, Herbs, Nuts, Meat |
| Sauce | Cream-based, Cheese-based, Alfredo, Tomato-based |
| Spiciness | Spicy, Mild |
| Preparation Time | 20-25 minutes |
| Cook Time | 15-20 minutes |
| Difficulty Level | Easy |
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What You'll Learn
Spinach, mushroom and artichoke pasta
A creamy and comforting pasta dish, spinach, mushroom and artichoke pasta is a delicious and hearty meal. It is a great vegetarian option and can be made in one pot, making it a convenient and easy dinner choice. The recipe can be adapted to suit your preferences, and you can add chicken for a non-vegetarian option.
Ingredients
- Spinach
- Mushrooms
- Artichokes
- Pasta (penne, fusilli, linguini, spaghetti, or fettuccine)
- Butter
- Olive oil
- Garlic
- Onion
- Cheese (romano or parmesan)
- Cream
- Salt and pepper
- Fresh parsley
- Red pepper flakes (optional)
- Nutmeg (optional)
Method
Start by preparing the vegetables. Drain and rinse the artichokes, then coarsely chop them. Slice the mushrooms. Melt butter and heat olive oil in a large pot or skillet. Add the garlic and stir until fragrant. Next, add the mushrooms and sauté until browned and tender. Add the spinach in batches and stir until wilted. Then add the artichokes and stir well.
In a separate pot, cook the pasta according to the package instructions. Drain the pasta, reserving some of the pasta water. To make the sauce, heat butter and milk in a saucepan, stirring until melted. Add the cheese and nutmeg, then pour the sauce over the cooked pasta. Combine the pasta with the vegetables, adding the pasta water as needed to loosen the sauce and incorporate all the ingredients.
Serve with extra parmesan cheese and fresh parsley. For an extra kick, add some red pepper flakes.
Tips
- You can adjust the amount of vegetables to your taste.
- If you prefer your pasta with a bit of spice, add some chilli flakes or paprika.
- For a non-vegetarian option, add some cooked shredded chicken to the dish.
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Spinach-artichoke stuffed mushrooms
To make spinach-artichoke stuffed mushrooms, you will need to clean and hull the mushrooms. A melon baller is recommended for hulling the mushrooms. You can mix whatever you remove from the mushroom caps and stems with the remaining spinach-artichoke mixture and bake it alongside your stuffed mushrooms.
The spinach-artichoke mixture typically includes cream cheese, sour cream, mayonnaise, garlic powder, salt, and pepper. You can also add Parmesan cheese to the mixture or sprinkle it on top before baking. Frozen spinach can be used, or you can use fresh spinach instead. Artichoke hearts are commonly used in the mixture as well.
Once you have prepared the mixture, spoon it into the hulled mushrooms. You can top the stuffed mushrooms with a light sprinkle of mozzarella cheese or another cheese of your choice.
Bake the stuffed mushrooms at 350-400 degrees Fahrenheit until the tops are golden brown, which should take around 25 minutes. To reheat any leftover stuffed mushrooms, cover them with foil and warm them in a 350-degree oven for about 15 minutes.
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Spicy artichoke, mushroom and spinach pasta
This is a great weeknight dinner that comes together in 20 minutes. It's vegan, super simple to make and a real crowd-pleaser.
Ingredients:
- Pasta (short tube pasta like mezzi rigatoni, or any other type of pasta such as elbow, penne, fusilli, rotini, linguine, spaghetti, or fettuccine)
- Artichoke hearts (petite artichoke hearts, or frozen artichokes)
- Spinach (fresh or frozen)
- Mushrooms (chestnut mushrooms or baby portobello mushrooms)
- Creme fraiche
- Tomato puree
- Herbs
- Nutritional yeast
- Black pepper
- Fresh parsley
- Salt
- Olive oil
- Garlic
- Onion
Optional:
- Red pepper flakes
- Grated romano cheese
- Cream
- Thyme
- Basil
- Chicken
Instructions:
- Finely dice an onion and mince three cloves of garlic.
- Heat a saute pan on medium-low, add 2 tablespoons of olive oil with the chopped onion and garlic and saute for 5-7 minutes, stirring often.
- Bring a large pan of generously salted water to the boil.
- Slice the mushrooms, turn up the heat on the saute pan and add to the pan with a pinch of salt. Let the mushrooms brown, stirring occasionally.
- Add in the pasta to the boiling water and cook for 7-9 minutes, until just al dente. Then drain, reserving 1/2 a cup of pasta water.
- Reduce the heat on the saute pan and add the tomato puree, herbs, chili flakes, nutritional yeast and black pepper and cook for a few minutes.
- Add the creme fraiche and artichoke hearts and heat through.
- Add in the spinach, cooked pasta and 1/4 cup pasta water, stir together, adding a splash more pasta water as required to achieve the desired consistency.
- Serve with a garnish of chopped fresh parsley and a crack of black pepper.
Tips:
- If using frozen spinach or artichokes, be sure to thaw them and squeeze out any excess water first.
- If your sauce is a little thick, add a splash of reserved pasta water 1 tablespoon at a time until you reach a smooth and creamy consistency.
- If you want to add chicken, cut it into bite-sized cubes and fry it with the onions before continuing with the rest of the recipe.
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One-pot mushroom, spinach and artichoke pasta
This recipe is a quick, delicious, and comforting dish that can be prepared in under 30 minutes. It is a hearty one-pot meal full of veggies, savory mushrooms, and creamy sauce. You can use any type of pasta, but short tube pasta like penne or mezzi rigatoni works great as the sauce clings to the ridges, providing a perfect coating in every bite.
Ingredients:
- 1 pound or 8 ounces of mushrooms, sliced
- 1 cup of salty pasta water (reserved from cooking pasta)
- 1 large container of fresh spinach
- 2 cups of artichoke hearts, drained, rinsed, and chopped into bite-sized pieces
- 1/2 cup of grated Romano or Parmesan cheese
- 1/2 cup of heavy cream
- 1/2 cup of shredded cheddar/jack cheese (optional)
- 1/2 cup of feta cheese (optional)
- 4 1/2 cups of water
- 1/2 cup of butter
- 1/2 cup of milk
- 2 teaspoons of olive oil
- 3 cloves of garlic, minced
- 1 teaspoon of thyme
- 1 teaspoon of basil
- 1 teaspoon of red pepper flakes
- Salt and pepper to taste
Instructions:
- Pour uncooked pasta into a large stock pot. Add mushrooms, artichoke hearts, garlic, and thyme.
- Pour 4 1/2 cups of water over the ingredients and stir to combine.
- Bring the pot to a boil, then reduce the heat to medium and continue boiling, uncovered, until the pasta is cooked to your desired tenderness, about 10-12 minutes. Stir occasionally to prevent sticking.
- Just before the pasta is done cooking, add the spinach in handfuls, stirring with each addition so that it wilts and combines with the hot pasta.
- Remove the pot from the heat and add the grated cheese, cream, and butter. Stir until the sauce becomes creamy and evenly distributed.
- Season with salt and pepper to taste.
- For an extra kick of flavor, you can also add shredded cheddar/jack cheese, feta cheese, or red pepper flakes.
- Serve immediately while hot and enjoy!
Tips:
- If you prefer a saucier pasta, reserve some pasta water and add it gradually to the dish until you achieve your desired consistency.
- For extra flavor, sauté the mushrooms, garlic, and onions before adding them to the pot.
- If you want to add protein, cooked shredded chicken is a great option to bulk up the meal.
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Spinach artichoke pasta with meat
This recipe is a twist on the classic spinach artichoke dip, transformed into a hearty and creamy pasta dish. It's a quick and easy meal that can be made in just 30 minutes and is perfect for a busy weeknight or a cozy comfort food craving. The best part is that you can use any type of pasta you like, including gluten-free and alternative options. Smaller pasta shapes, like penne or shells, work best since the sauce sticks to the pasta.
Ingredients:
- Pasta of your choice (penne, fusilli, farfalle, rigatoni, etc.)
- Spinach (fresh or frozen)
- Artichoke hearts (canned, frozen, or jarred)
- Butter
- Garlic
- Onion (white or yellow)
- Milk
- Cream cheese
- Monterey Jack or Mozzarella cheese
- Parmesan cheese
- Salt
- Cayenne pepper or red pepper flakes
- Meat of your choice (chicken, turkey sausage, shrimp, etc.)
- Olive oil
Instructions:
- Cook the pasta according to the package instructions in a large pot of salted water. Drain and set aside, reserving some of the starchy pasta water to make the creamy sauce.
- In a large skillet, melt butter and add garlic and spinach. Stir until the spinach is wilted, then remove from the skillet and set aside.
- Add more butter to the skillet and increase the heat to medium-high. Add the artichoke hearts and stir until they get a little color. Remove from the skillet and set aside.
- Reduce the heat to low and add more butter to the skillet. Sprinkle in flour and whisk to combine. Slowly pour in milk and whisk until the mixture thickens.
- Add the cheeses, salt, and cayenne pepper or red pepper flakes to taste. Stir until melted, and adjust the consistency with chicken broth or pasta water if it becomes too thick.
- In a separate skillet, cook your choice of meat. For chicken, season with salt and pepper and cook in olive oil over medium-high heat until browned and cooked through. For sausage, cook according to package instructions.
- Combine the pasta, spinach, artichokes, and meat in the large skillet. Toss gently to coat everything in the sauce.
- Serve immediately with a sprinkle of panko breadcrumbs for crunch and fresh parsley on top.
Feel free to adjust the ingredients and seasoning to your taste and get creative with your choice of meat. This dish is versatile and can be tailored to your preferences. Enjoy your creamy and delicious spinach artichoke pasta with meat!
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Frequently asked questions
You can use any type of mushroom you like for the sauce. Some recipes suggest Portobello, Crimini, or baby Portobello mushrooms.
Yes, you can use frozen spinach, but be sure to thaw it and squeeze out any excess water first.
You can use fresh or frozen artichoke hearts. If using frozen, be sure to thaw them before cooking. If using jarred artichoke hearts, cut them into smaller pieces.
Any type of pasta will work, but longer noodles such as linguine, spaghetti, or fettuccine are recommended. For a vegetarian option, meatless ravioli also works well.
The sauce can be made in about 25 minutes, making it a quick and easy weeknight meal.
