Turn Alouette Spinach & Artichoke Cheese into a silky pasta sauce with this Creamy Spinach & Artichoke Pasta with Lemon & Peas. A quick weeknight dinner packed with bright lemon, sweet peas, and fresh herbs.
Creamy Spinach Artichoke Pasta with Lemon & Peas
When I shared my roundup post, 5 Delicious Ways I'm Using Alouette Spinach & Artichoke Cheese (Beyond the Dip Bowl), this pasta was one of the recipes I was most excited to make.
After kicking off the series with the Roasted Tomato Spinach Artichoke Crostini, we're moving into weeknight dinner territory with Recipe #2. Every Tuesday, I'll be sharing another full recipe from the series, showing just how versatile this creamy spinach and artichoke spread can be beyond the appetizer table.
This pasta might be one of the easiest transformations yet. The cheese spread melts into a silky sauce with almost no effort, while sweet peas, fresh parsley, and bright lemon keep the dish feeling light and seasonal rather than heavy. It comes together quickly, uses simple ingredients, and tastes like something that took much longer to make.
It's exactly the kind of dinner I find myself reaching for on busy evenings when I want something comforting but still fresh enough for warmer weather.
-- Ingredients
- Medium shell pasta - The shells capture the creamy sauce and little bursts of peas in every bite.
- Frozen peas - A simple shortcut ingredient that adds sweetness, color, and texture.
- Olive oil
- Garlic - Adds a savory foundation without overpowering the spinach and artichoke flavors.
- Alouette Spinach & Artichoke Spread - The secret ingredient that transforms into a silky, flavorful pasta sauce.
- Unsalted butter
- Reserved pasta water - The key to creating a restaurant-quality sauce. The starch helps everything emulsify beautifully.
- Lemon juice and lemon zest
- Fresh flat-leaf parsley
- Freshly ground black pepper
For Serving
- Grated Parmesan cheese
- Additional parsley
- Lemon wedges
-- Equipment
- Large pot
- Colander
- Measuring cup
- Chef's knife
- Cutting board
- Wooden spoon or silicone spatula
My Go-To's
- Large Dutch Oven or Pasta Pot - Provides plenty of room for the pasta and peas to cook evenly.
- Fine Microplane - Perfect for Parmesan and fresh lemon zest if you'd like an extra citrus finish.
- Silicone Spoon - Helps gently toss the pasta without breaking the shells.
-- Let's Make It Together
Bring a large pot of generously salted water to a boil and cook the pasta according to package directions. Add the frozen peas during the last two minutes of cooking.
Before draining, reserve a cup of pasta water, then drain the pasta and peas and set aside.
Return the pot to medium-low heat. Add the olive oil and garlic and cook just until fragrant, about 30 seconds. Add the spinach and artichoke spread, butter, and some a big splash of reserved pasta water. Whisk until everything melts together.
Add the pasta and peas to the pot and toss until coated. Add another large splash of pasta water and stir to combine. Remove from the heat and stir in the lemon juice, parsley, and freshly ground black pepper.
Place pasta in a serving bowl and finish with Parmesan, parsley, lemon zest and additional lemon wedges.
-- Perfecting the Cooking Process
The secret to this recipe is the pasta water. Don't think of it as an optional ingredient—it's what transforms the cheese spread and butter into a silky sauce that clings beautifully to the pasta. The sauce should look slightly looser than you'd expect because it will continue to thicken as it rests.
-- Add Your Touch
One of the reasons I love this recipe is how easy it is to customize. The creamy sauce works beautifully with seasonal vegetables, proteins, and fresh herbs, making it a great "clean out the refrigerator" dinner while still feeling intentional.
- Add shredded rotisserie chicken
- Stir in baby spinach
- Add sautéed mushrooms
- Top with crispy pancetta
Set the Mood
Meals taste even better when the table feels inviting. Here are a few simple ways to set the mood for this recipe.
This pasta is proof that a single ingredient can completely change the way you think about weeknight cooking. With just a few pantry staples and a little pasta water, the spinach and artichoke spread transforms into a silky sauce that feels comforting without being overly rich.
As the second recipe in my 5 Delicious Ways I'm Using Alouette Spinach & Artichoke Cheese (Beyond the Dip Bowl) series, it's another reminder that this versatile ingredient belongs in far more places than the appetizer table.
If you're following along with the series, be sure to check out the original roundup post as well as the first recipe, Roasted Tomato Spinach Artichoke Crostini.
You might also enjoy Sheet Pan Burrata Gnocchi with Roasted Peppers & Basil, Sicilian Lemon Butter Chicken with Garlic Thyme Rice, and Honey Roasted Rhubarb & Strawberry Labneh Plate for more fresh, seasonal inspiration.
New recipes from the series continue every Tuesday.
-- Before You Start
Can I use a different pasta shape?
Absolutely. Medium shells work especially well, but rotini, cavatappi, orecchiette, or penne are all great options.
This pasta is best served immediately, but leftovers can be refreshed with a splash of warm water when reheating.
Yes. Fresh peas can be added during the final few minutes of cooking just like frozen peas.
Add additional reserved pasta water a little at a time until the sauce becomes silky and glossy.
Definitely. Rotisserie chicken, grilled shrimp, or white beans all pair beautifully with these flavors.
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