Spinach Artichoke Pasta Recipe

This easy, gluten-free, recipe for spinach and artichoke pasta is perfect for a satisfying one dish meal.
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine American, Gluten Free, vegetarian


  • 3 cups uncooked pasta,* gluten-free
  • 2 tablespoons olive oil
  • 1/2 yellow onion, chopped
  • 3 cloves garlic, minced
  • 3 tablespoons flour
  • 1 3/4 cups milk
  • 8 ounces spinach (1 bag), chopped
  • 1 can artichoke hearts, rinsed and drained
  • 2 tablespoons labneh, can sub for more cream cheese
  • 2 tablespoons cream cheese
  • 1/2 -1 cup reserved pasta cooking liquid, or plain water
  • 1/2 teaspoon of salt
  • 1/8 teaspoon pepper
  • 1/3 cup Parmesan


  • Cook pasta in a large pot of salted water until almost done. Drain pasta, reserving 1 cup of the pasta liquid.
  • While pasta is cooking sauté the onion and garlic in oil for 5 minutes. Sprinkle the flour over the onion and slowly add milk, using a wooden spoon to scrape the bottom of the pan and break up any flour bubbles. Bring this to a boil then simmer. Once milk begins to thicken, add in the spinach and artichokes. Stir in the labneh and cream cheese, then add in pasta and toss. Salt to taste. Cover with parmesan cheese. Serve hot or broil to further melt the cheese.
  • If broiling, broil on high for 2 minutes or until cheese is melted and slightly browned.


I used a quinoa, rice flour pasta for this but you could also use a whole wheat pasta or even quinoa instead of pasta. If using quinoa start with 1 1/2 cups uncooked. I also occasionally will add 2 chicken breasts to this dish. Slice uncooked chicken into bite size pieces and add into the pan after the onion is sautéed. Brown both sides then add in the flour and milk. Cook chicken for 10 minutes in the milk or until done (check by slicing one of the small bites in half to see if any redness remains). Continue with the rest of the recipe.
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