Spinach Dip Pasta

Spinach dip pasta is perfect if you are a spinach dip lover. This recipe takes all the elements you love from spinach dip, and turns it into a creamy flavour packed pasta.

Info and tips for spinach dip pasta

For this recipe we will be blanching the spinach. If you’ve never done this before don’t worry it’s quite easy. Blanching helps preserve nutrients and the bright green colour of the spinach. You can use frozen spinach if desired, but the colour may not be as vibrant when you blend.

To blend the sauce I HIGHLY recommend using an immersion blender. These blenders are made to withstand heat unlike regular blenders. Plus you can blend right in the pot/pan without having to transfer anything. Regular blenders aren’t made to handle hot liquids, so if you choose to use it, make sure you are cooling down the sauce first.

Make sure to save some pasta water before you drain your pasta! Pasta water acts as a great binder, helps boost the flavour, and helps thin out the sauce a bit.

Equipment

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I just recently got the Our Place Pan 2.0 and it’s amazing! The strainer that you can take in and out worked so well to blanch the spinach.

This is the Immersion Blender I use and I absolutely love it. It has many different attachments and blends everything so smoothly.

Ingredients for spinach dip pasta

• 450g of pasta
• 1/2 cup reserved pasta water
• 2 tbsp butter
• 1/2 onion
• 5 garlic cloves
• 1 & 1/2 cups of heavy cream
• 1/2 a block (125g) cream cheese
• 4 cups spinach (a really big handful)
• 1/2 cup artichoke hearts
• 1 cup grated mozzarella
• tsp salt & pepper
• tsp italian seasoning
• pinch red pepper flakes
• 1/4 lemon juiced
• tbsp fresh minced parsley

Instructions

1. Start by dicing your onion and mincing your garlic. Set theses aside for now.
2. In a pot of boiling water add your spinach and blanch for about 30 seconds or until it turns bright green. Remove spinach from the pot and transfer to a bowl of ice water to stop the cooking process. After a minute, strain the spinach and set aside.
3. Get a boiling pot of water ready to cook the pasta (you can use the same water you used to boil the spinach if you want). Add your pasta and cook until al dente, making sure to reserve some pasta water. Set cooked pasta aside (tip: drizzle on some olive oil to avoid it sticking together while you make the sauce).
4. In a separate pan, add the butter on medium heat. Once melted and hot, add in the diced onions. Cook for a few minutes before adding the garlic, italian seasoning, and red pepper flakes. Cook another 1-2 minutes until fragrant and softened.
5. Next pour in the heavy cream, bring this to a gentle simmer and add in the cream cheese. Stir until melted and smooth.
6. Next add in the blanched spinach, artichoke hearts, and pasta water. Use an immersion blender (recommended) or a regular blender (please be careful blending hot liquids!) to blend everything together. The sauce should turn a pretty green colour.
7. Next add in the grated mozzarella, salt & pepper, and lemon juice. Taste test here and adjust as needed.
8. When your are satisfied with the sauce, add in the cooked pasta and stir well. Top with extra mozzarella and fresh parsley if desired and enjoy!

See below for a video tutorial!

If you liked this pasta recipe be sure to check out my others:

• Creamy Garlic Pesto Gnocchi
• One Pot French Onion Pasta
• One Pot Broccoli Cheddar Pasta

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Spinach Dip Pasta

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Pastas

By Kenna's Cooks – Serves: 4

Prep Time: 20 minutes – Cooking Time: 25 minutes – Total Time: 45 minutes

Spinach dip pasta takes all the elements you love from spinach dip, and turns it into a creamy flavour packed pasta.

Ingredients

• 450g of pasta
• 1/2 cup reserved pasta water
• 2 tbsp butter
• 1/2 onion
• 5 garlic cloves
• 1 & 1/2 cups of heavy cream
• 1/2 a block (125g) cream cheese
• 4 cups spinach (a really big handful)
• 1/2 cup artichoke hearts
• 1 cup grated mozzarella
• tsp salt & pepper
• tsp italian seasoning
• pinch red pepper flakes
• 1/4 lemon juiced
• tbsp fresh minced parsley

Instructions

1

Start by dicing your onion and mincing your garlic. Set theses aside for now.

2

In a pot of boiling water add your spinach and blanch for about 30 seconds or until it turns bright green. Remove spinach from the pot and transfer to a bowl of ice water to stop the cooking process. After a minute, strain the spinach and set aside.

3

Get a boiling pot of water ready to cook the pasta (you can use the same water you used to boil the spinach if you want). Add your pasta and cook until al dente, making sure to reserve some pasta water. Set cooked pasta aside (tip: drizzle on some olive oil to avoid it sticking together while you make the sauce).

4

In a separate pan, add the butter on medium heat. Once melted and hot, add in the diced onions. Cook for a few minutes before adding the garlic, italian seasoning, and red pepper flakes. Cook another 1-2 minutes until fragrant and softened.

5

Next pour in the heavy cream, bring this to a gentle simmer and add in the cream cheese. Stir until melted and smooth.

6

Next add in the blanched spinach, artichoke hearts, and pasta water. Use an immersion blender (recommended) or a regular blender (please be careful blending hot liquids!) to blend everything together. The sauce should turn a pretty green colour.

7

Next add in the grated mozzarella, salt & pepper, and lemon juice. Taste test here and adjust as needed.

8

When your are satisfied with the sauce, add in the cooked pasta and stir well. Top with extra mozzarella and fresh parsley if desired and enjoy!