Cheesy Spinach and Artichoke Pasta with Mushrooms


  • 2 bags fresh spinach, approximately 18 ounces
  • 8 ounces goat cheese (or you can substitute cream cheese)
  • 3/4 cup parmesan cheese
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1/4 cup chicken or vegetable broth
  • 1/4 cup white wine
  • 2 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes
  • 8 ounces white mushrooms, sliced
  • 2 tablespoons olive oil
  • salt and pepper to taste


  • In a large skillet, over medium heat saute garlic in olive oil and add mushrooms until softened.
  • Next add broth and spinach (add spinach a little at a time until wilted down).
  • In a separate pot, cook pasta according to package instructions and drain.
  • Pour in white wine, then add artichoke hearts, goat cheese, parmesan, red pepper flakes, and salt and pepper.
  • Reduce heat to low and let simmer until all ingredients are melted and incorporated.
  • Add sauce to cooked pasta and serve.

***Fresh garlic bread or a salad is a great accompaniment to this dish*****

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