Best Creamy Artichoke Pasta Recipes

CREAMY ARTICHOKE PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente.
• Meanwhile, blend the drained artichoke hearts, 1/4 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper in a high-powered blender until completely smooth. Set aside.
• Heat the olive oil in a large high-sided skillet or braiser over medium heat. Add the roasted red peppers, olives, capers and red pepper flakes and sauté until warmed through, about 2 minutes. Stir in the garlic and a drizzle of oil if needed. Continue to cook, stirring frequently, until the garlic is slightly softened but not brown, about 1 minute. Stir in the blended artichoke hearts, then reduce the heat to low.
• When the pasta is ready, reserve 1 cup of the pasta water, then drain the pasta and add it directly to the skillet with the artichoke sauce. Add about 1/2 cup of the reserved pasta water and toss together until the sauce and water become a cohesive creamy mixture, add more pasta water as needed. Turn off the heat. Add the basil and parsley, toss to combine and serve.

BAKED ARTICHOKE PASTA WITH CREAMY GOAT CHEESE

Steps:

• Heat oven to 425 degrees and bring a large pot of heavily salted water to a boil. Cook fusilli according to package directions until 3 minutes shy of al dente. Reserve 3 cups pasta water, then drain.
• Meanwhile, in a large oven-proof skillet, heat oil in a large skillet over medium heat. Cook scallion whites until softened, about 5 minutes, then add garlic and cook another 1 minute. Stir in red-pepper flakes, and cook another 30 seconds.
• Whisk in 1 1/2 cups pasta water, cream cheese and goat cheese, and simmer, whisking, until smooth. Stir in artichokes, 1 cup fried onions, the mozzarella, the parsley, the dill and the reserved scallion greens, then stir in cooked pasta and black pepper. Add more pasta water if it seems too dry; you want this to be fairly liquid, because the pasta will soak up the sauce as it bakes. Taste and add some salt if needed.
• Top pasta with remaining cup of fried onions and the Parmesan. Bake until filling is bubbly and onions are browned, about 10 to 20 minutes. Serve drizzled with olive oil, and with more red-pepper flakes on the side if you like.

CREAMY ARTICHOKE PASTA

Steps:

• Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and keep warm.
• While pasta is cooking, heat a large skillet over medium-high heat. Place olive oil, butter, and liquid from artichoke hearts in skillet. Cut artichoke hearts into bite-size pieces. When olive oil mixture is hot, add onion and garlic. Saute until soft and lightly browned. Stir in artichoke hearts and saute until heated through. Season with salt, black pepper, cayenne pepper, and oregano. Remove from heat and stir in cottage cheese and sour cream. Toss mixture with cooked pasta and top with Parmesan cheese.

CREAMY SUN-DRIED TOMATO,ROASTED RED PEPPER AND ARTICHOKE PASTA

Steps:

• Cook Bowties according to package directions.
• Reserve 1 cup of the cooking water.
• Heat oil in a large pan.
• Add garlic and onion, cook until translucent.
• Add tomatoes and roasted peppers.
• Cook for 3 minutes; stir in red pepper flakes.
• Add artichoke hearts and cook for 3 minutes.
• Add whipping cream and asiago cheese.
• Allow to simmer until it starts to thicken.
• Stir in basil and green onion.
• Season with salt and pepper if desired.
• Toss with bowties.
• Add 1 cup reserved pasta water to make it saucier.

CREAMY ARTICHOKE BAKED PASTA

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Cook the pasta according to package directions. Drain and set aside.
• Set a large oven-safe skillet over medium heat. Add olive oil. Once the oil, is hot, add onions and sauté until translucent, about 5 minutes. Add in garlic and sauté until fragrant, about 30 seconds.
• Add in the milk, half and half, Italian seasoning, and crushed red pepper.
• Simmer over medium heat until warmed through, but don't let the mixture boil as you don't want to scorch the milk.
• Once the milk is hot, add in 2-1/2 cups shredded cheese and stir to combine. You want the cheese to fully melt in a creamy sauce.
• Add in the cooked pasta and chopped artichokes and stir to fully combine. Taste the mixture and season with a desired amount of kosher salt and pepper.
• If you do not have an oven-safe skillet, transfer the pasta mixture to an 8-inch by 8-inch baking dish. Otherwise, you can bake the pasta right in the skillet.
• Top with remaining 1/2 cup of cheese and add to the oven. Bake until the top of the pasta is browned and bubbly, 10-15 minutes. Remove from the oven and serve hot.
• Note: You can also opt to first cook the pasta in the pan with water, drain and set aside. Then make the recipe as written. This helps cut down on dishes.

CREAMY CHICKEN, ARTICHOKE & MUSHROOM PASTA

Steps:

• 1. Dissolve bouillon cubes in boiling water. Cook spaghetti according to directions and drain. Set aside.
• 2. In deep skillet, heat olive oil and butter over high heat. Sear chicken tenders until golden brown, about 5-7 minutes per side.
• 3. Remove chicken to a plate and set aside. When cool tear chicken into bite size pieces and set aside.
• 4. Over medium heat add flour to pan drippings and make a blonde roux. Cook for about 5 minutes. If you're using fresh onion add that to roux and cook for another 3-4 minutes but don't brown the roux.
• 5. While stirring constantly gradually add the chicken broth, making sure all lumps are removed. Add milk until gravy reaches a smooth, thin consistency.
• 6. Reduce heat to low, add sherry, chicken, artichoke hearts, green onions, dried minced onion (if using), granulated onion & garlic, white pepper and mushrooms. Let simmer for about 20 minutes, stirring occasionally.
• 7. If sauce starts to get too thick add a little more milk. Simmer another 5 minutes and add cheese and stir until completely melted.
• 8. Taste for seasoning and add as needed. Ladle sauce over spaghetti and sprinkle with parsley. Serve along with garlic french bread. Enjoy!

CREAMY SPINACH ARTICHOKE PASTA

Steps:

• Preheat oven to 350.
• Cook pasta according to directions, drain; return to pot; reserve.
• In lge bowl at med speed beat cream cheese& sour cream until smooth; reduce speed to low; add milk, salt, garlic pwdr and hot sauce.
• Beat until combined, 30 sec; stir in 1 1/2 cups swiss cheese, artichokes and spinach.
• Pour over pasta; toss to combine.
• Spoon pasta mixture into 6 cup shallow baking dish; sprinkle with remaining swiss cheese& parm cheese.
• Bake until heated thru, 10 minutes.
• If desired, to brown cheese broil 1 minute.

PASTA IN A CREAMY ARTICHOKE AND SAFFRON SAUCE

Steps:

• Place a large pot of water with a tight-fitting lid over high heat and bring it to a boil to cook the pasta. Once it comes up to a boil, add some salt and the pasta. Cook according to the package directions until al dente. Drain well.
• While the pasta is cooking, preheat a large skillet over medium-high heat with the 2 tablespoons of EVOO, twice around the pan. Add the onions, garlic, saffron, salt, and pepper. Cook, stirring frequently, for about 4 minutes, or until the onions start to look tender. The onions will turn an outrageous yellow color, which is the saffron at work. Add the white wine; continue to cook until the wine has almost evaporated, about 3 minutes. Add the chicken stock and cream, then bring the sauce up to a bubble and simmer for about 4 minutes. Add the artichokes and cook until heated through, about 1 minute more. The sauce will be a beautiful yellow and will seem a little thin. Add the parsley and drained pasta and stir to combine with the sauce. The pasta will start soaking up the sauce right away. Turn the heat off, add the grated cheese, and stir to distribute. Taste and season the pasta with more salt and pepper to taste. Serve with a little extra grated cheese.
• Drizzle the greens with balsamic vinegar and EVOO, season with some salt and pepper, and toss. Serve the salad alongside the pasta with the crusty bread.

BAKED ARTICHOKE PASTA WITH CREAMY GOAT CHEESE RECIPE

Steps:

• Heat oven to 425 degrees and bring a large pot of heavily salted water to a boil. Cook fusilli according to package directions until 3 minutes shy of al dente. Reserve 3 cups pasta water, then drain. Meanwhile, in a large oven-proof skillet, heat oil in a large skillet over medium heat. Cook scallion whites until softened, about 5 minutes, then add garlic and cook another 1 minute. Stir in red-pepper flakes, and cook another 30 seconds. Whisk in 1 1/2 cups pasta water, cream cheese and goat cheese, and simmer, whisking, until smooth. Stir in artichokes, 1 cup fried onions, the mozzarella, the parsley, the dill and the reserved scallion greens, then stir in cooked pasta and black pepper. Add more pasta water if it seems too dry; you want this to be fairly liquid, because the pasta will soak up the sauce as it bakes. Taste and add some salt if needed. Top pasta with remaining cup of fried onions and the Parmesan. Bake until filling is bubbly and onions are browned, about 10 to 20 minutes. Serve drizzled with olive oil, and with more red-pepper flakes on the side if you like.

CREAMY PASTA-ARTICHOKE SALAD

Steps:

• Toss pasta with artichokes, tomatoes and onions in large bowl.
• Mix dressing and garlic powder until blended. Add to pasta mixture; mix lightly.
• Refrigerate 1 hour.
• Add cheese just before serving; mix lightly. Sprinkle with bacon bits.