Description
A delightful creamy pasta dish featuring spinach and artichokes, perfect for any occasion and easy to prepare in a slow cooker.
Ingredients
Scale
- 300 grams (10 oz) pasta (penne or rotini works well)
- 200 grams (7 oz) fresh spinach, roughly chopped
- 1 can (400 grams or 14 oz) artichoke hearts, drained and quartered
- 225 grams (8 oz) cream cheese, softened
- 3 cloves garlic, minced
- 120 grams (1 cup) grated Parmesan cheese
- 500 milliliters (2 cups) vegetable broth
- Black pepper, to taste
- Salt, to taste (optional)
Instructions
- Prepare the slow cooker by lightly greasing the inside with cooking spray or olive oil.
- Combine the pasta, chopped spinach, quartered artichoke hearts, softened cream cheese, minced garlic, and grated Parmesan cheese in the slow cooker.
- Pour the vegetable broth over the mixture and add black pepper and salt to taste. Stir gently.
- Cover and cook on low for 3-4 hours or on high for 1.5-2 hours, stirring occasionally.
- Once cooked, stir well and serve warm, garnished with additional Parmesan cheese and black pepper.
Notes
- For gluten-free, use gluten-free pasta.
- For vegan, swap cream cheese for a dairy-free alternative.
- Add sun-dried tomatoes for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours on low or 1.5-2 hours on high
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Creamy Spinach and Artichoke Pasta, Slow Cooker Pasta, Vegetarian Pasta Recipe