20-Minute Pasta with Blender Spinach Artichoke Sauce
August 6, 2024Spinach and artichoke are a classic combination, but it's usually accompanied by lots of cheese. This recipe requires no cheese or cream but instead uses a high speed blender to combine the spinach and artichoke into a creamy, smooth sauce.Smother the delicious sauce over pasta, umami packed sun-dried tomatoes, and savory olives, and you don’t even miss the dairy or meat.
Ingredients
Blender Spinach Artichoke Sauce
- 1 handful spinach (60 g / 2 oz)
- ½ can artichoke heart halves
- ¼ cup olive oil
- 2 TBS lemon juice (~juice of half a lemon)
- ½ cup pasta water
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt
- ¼ tsp ground pepper (~15 cranks of a pepper grinder)
- ½ cup pasta water (save from cooking the pasta)
Pasta
- 8 oz pasta (cooked al dente)
- ½ can chickpeas (drained)
- ½ can olives (halved)
- ½ can artichoke heart halves
- 1 handful spinach (chopped)
- ¼ cup sun dried tomatoes packed in oil (drained)
Instructions
- Cook the pasta according to the package instructions. Before draining the pasta, be sure to reserve about half a cup of the cooking liquid.8 oz pasta
- In a blender, put the spinach, ½ a can of the artichoke hearts, olive oil, lemon juice, and pasta water. Blend until smooth. Add the garlic powder, onion powder, salt, and pepper. Blend to incorporate.1 handful spinach, ½ can artichoke heart halves, ¼ cup olive oil, 2 TBS lemon juice, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp kosher salt, ¼ tsp ground pepper, ½ cup pasta water, ½ cup pasta water
- In a large pot or bowl, combine the cooked pasta, chickpeas, olives, artichoke hearts, chopped handful of spinach, and sun dried tomatoes.½ can chickpeas, ½ can olives, ½ can artichoke heart halves, 1 handful spinach, ¼ cup sun dried tomatoes packed in oil
- Pour the sauce over everything. Gently toss to coat.