This creamy, comforting pasta is bursting with flavor yet easy enough to whip up on a weeknight. The tang of the artichoke hearts perfectly compliments the creamy sauce of the pasta, all coming together in a single pan.
And you know we love minimal dishes! The cream cheese, mayo, and sour cream form a velvety base for the dish, while the garlic gives it a fragrant punch, and parmesan adds a nuttiness.
You want your pasta shells to be cooked al dente so they don’t fall apart when you’re mixing everything together, and always aim to use whole wheat pasta. Traditional white pasta shells are made using refined flour, which ends up stripping out a lot of the nutrients and fiber.
Whole wheat, organic shells are packed with heart-healthy fiber, and you won’t even notice the difference when they are covered in this sauce. I actually find they tend to hold their shape even better!
And lastly, don’t be scared by all the creams. While this recipe is super indulgent, you easily lighten up the dish without compromising flavor by opting for low-fat or plant-based alternatives for cream cheese, mayo, and sour cream.
FAQs
Can I use any variety of pasta?
You can definitely use any pasta you like, but I’d recommend sticking to smaller types of pasta like mini penne or ziti pasta. Large rotini or penne can mess with the sauce-to-pasta ratio.
Can I make the recipe ahead of time?
I wouldn’t recommend making this recipe ahead of time. As the pasta cools, the sauce becomes thicker, and you want it to retain its consistency.
Where can I buy artichokes?
Canned artichokes are available at most large grocery stores. They are typically stocked next to olives and pickles. Fresh artichokes may be harder to find, and will likely be available based on your local area and season.
What can I serve with artichoke pasta?
I’d recommend serving this pasta with a crusty bread for dipping and a fresh, garden salad. You don’t want anything that will overpower the flavors of the dish, so stick to a light vinaigrette dressing to balance the creaminess of the pasta.
Can I freeze artichoke pasta?
This recipe freezes up nicely. Just make sure to thaw it fully in the fridge prior to reheating. To ensure it returns to its creamy consistency, pop the thawed pasta into a pan and add a bit of milk of choice.
Cover and heat over medium heat until it is simmering, and stir it a few times until the pasta has returned to its creamy consistency.
How do I store artichoke pasta?
The pasta should last between 3 to 5 days in the fridge, provided you refrigerate the pasta within 2 to 3 hours of cooking in an airtight glass container.
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