Tomatoes, artichokes, and cream come together in this delicious 20 minute Artichoke Pasta recipe. A super quick and easy dinner that’s great for any night of the week.
More fantastic and easy pasta recipes in just 20 minutes include our bacon and peas pasta and spaghetti carbonara.
Quick and Easy Creamy Artichoke Pasta
We can just file this Artichoke Pasta under my-belly-is-so-full-but-my-mouth-wants-more category. Surely, there is such a thing, right? I adore this dish, it’s so incredibly easy and bursting with great flavor.
Why We Love It:
- Flavor: Sweet onion and tomatoes, combined with the subtle nuttiness of artichokes, punchy garlic, and coated with cream is just glorious.
- Easy: Nothing complicated here. A few steps to creating an incredible tasting sauce that’s tossed with cooked pasta.
- Pantry items: A short list of fresh ingredients and canned ingredients are used, all of which are pretty common pantry items.
- Fast: This dish is effortless and comes together in 20 minutes.
- Inexpensive: A dish like this would probably run you $12 at a restaurant, but you can make it for less than that and feed your entire family!
- Reheats well: If you’re lucky enough to have leftovers, this dish reheats so well the next day for lunch.
Here’s what you’ll need to make this easy artichoke pasta recipe:
(Scroll below to the printable recipe card for details and measurements.)
- Pasta: I always make this with spaghetti, but really any pasta works great.
- Onion and Garlic: Sweet onion and fresh garlic are the base for the sauce providing wonderful aromatics and flavor.
- Vegetable broth: Low sodium vegetable broth is part of the sauce and adds richness. You can also use chicken broth.
- Heavy cream: This is what make the sauce thick and luscious! You can cut back on calories slightly by using half-n-half. I do not recommend other substitutes because the sauce will be too runny.
- Parmesan: For cheesy, salty goodness. Use fresh, not the shaker-style.
- Tomatoes: Canned, seasoned diced tomatoes, undrained. Their liquid adds even more flavor to the dish.
- Artichokes: Canned artichoke hearts (in water, not marinated.)
- Seasonings: Kosher salt, pepper, nutmeg, and fresh parsley.
- Olive oil and Butter: Used for sautéing.
TIP! Add Some Protein
What to Serve with Tomato Artichoke Pasta
This dish is very substantial on its own, but to round out the meal, you can’t go wrong with a simple side salad and homemade garlic bread!
Allow any leftovers to cool completely, then store in an airtight container in the refrigerator for up to 3 days.
More Easy Pasta Recipes:
- Chicken Tetrazzini
- Baked Feta Pasta
- Pasta with Bacon and Peas
- Shrimp Scampi
- Tuscan Chicken Pasta
- Chicken Alfredo
- Chicken Pot Pie Noodle Skillet
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
- 1 pound dry spaghetti
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium sweet onion , diced
- 4 cloves garlic , minced
- 15 ounce can Italian seasoned diced tomatoes , undrained
- 14 ounce can quartered artichoke hearts , drained
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon nutmeg
- 1/2 cup heavy cream
- 1/2 cup low sodium vegetable broth ( or chicken broth)
- 1/2 cup grated Parmesan cheese
- 1/3 cup chopped fresh parsley
- Set a large pot of salted water to boil. Cook pasta until al dente according to package directions.
- While the pasta is cooking, melt olive oil and butter in a large nonstick pan over medium-high heat. Add onion; sauté for about 3 minutes until soft and translucent. Stir in garlic and cook for 30 seconds until fragrant.
- Add in the tomatoes (with their juices) and artichokes; gently stir to combine.
- Add in the salt, pepper, and nutmeg. Let simmer for 5 minutes.
- Reduce heat to low and add in the cream and broth. Stir in the Parmesan. Warm through. Taste and adjust seasoning, if necessary.
- Drain the pasta and add to the sauce and mix thoroughly. Sprinkle with parsley, toss, and serve hot.
Reader Questions and Reviews
Everytime I make this it is a huge hit!! I add shrimp and fresh spinach
Very good. I think I will add a little wine next time.
Really delicious and easy! My fiancé doesn’t love artichokes, but they were perfect in this recipe and he loved it. I didn’t have parm, so I used ricotta. It led to a slightly different texture but the taste was still great!
I really like this recipe. I don’t use the onion (just a personal preference) and I always add a pinch of red pepper flakes. Sometimes I also add a can of sliced heart of palm.
it was good and simple.
This looks really good!!! I just found your blog today (was googling the stuffed choc chip cookie recipe) so I haven’t made anything here except for those cookies yet. But I really like how you grouped together all the vegetarian recipes. I will definitely be making this and several other dishes I came across on here. Thanks a lot for sharing!! Great blog.
I made this dish the other night…with shrimp, BUT I only cooked half the pasta the recipe called for. For me, the 1/2 lb. of pasta was perfect. This is super yummy and I will make it again. The cream is so minimal that it’s not heavy, and it, with the broth, creates the perfect texture of sauce.
How can you ever go wrong with this combination of ingredients? So delicious!
Sure looks good to me.
Made this twice in one week. So, ya. We loved it.
This is such a simple, delicious dish. I’ve made it a few times – the last time I added shrimp. We love it.
A delicious pasta dish, so yummy!
This sounds awesome! Yum!
This looks incredible.
Delicious! We loved all the ingredients – even my husband who doesn’t like artichokes, liked this.
This was a fast, easy recipe! We all loved it. I think it could also be a great side dish rather than the main attraction.
Hard to beat a one pot pasta dish on the table in less than 30 minutes. And I say bring on the cream. My thighs are already big, another 1/2 cup isn’t going to matter. Or maybe that’s how they got there to begin with. Lol.