Creamy Spinach Artichoke Pasta with Lemon & Peas

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.

Can I make this ahead?
This pasta is best served immediately, but leftovers can be refreshed with a splash of warm water when reheating.

Can I use fresh peas?
Yes. Fresh peas can be added during the final few minutes of cooking just like frozen peas.

What if my sauce seems too thick?
Add additional reserved pasta water a little at a time until the sauce becomes silky and glossy.

Can I make this a complete meal?
Definitely. Rotisserie chicken, grilled shrimp, or white beans all pair beautifully with these flavors.

Sheet Pan Burrata Gnocchi with Roasted Peppers & Basil

This Sheet Pan Burrata Gnocchi with Roasted Peppers & Basil is an easy California-inspired dinner made with fresh basil, sweet roasted peppers, pillowy gnocchi, creamy burrata, and balsamic glaze—perfect for warm weather nights and alfresco dinners.

Sheet Pan Burrata Gnocchi with Roasted Peppers & Basil

This is exactly the kind of dinner I start craving when the weather turns warm and the farmers markets are overflowing with color again. Sweet bell peppers, fresh basil, creamy burrata, good olive oil—it’s the kind of ingredient combination that feels effortlessly California fresh while still delivering the comfort of a cozy bowl of gnocchi.

What I love most about this recipe is how little work it actually takes. Everything roasts together on one sheet pan until the peppers become soft and caramelized and the gnocchi turns golden around the edges. Then it’s finished with torn burrata, fresh basil, and a drizzle of balsamic glaze that melts into everything while still warm.

It’s simple enough for an easy weeknight dinner but beautiful enough to serve outside on the patio with a glass of wine and a big salad on the table. The whole dish feels relaxed, vibrant, and very much like the kind of warm-weather cooking I gravitate to, and you will too.

And honestly, this is one of those dinners that tastes like you spent far more time on it than you actually did.

Enjoy!

- Ingredients

• Fresh gnocchi - Gnocchi roast beautifully on a sheet pan, becoming crisp on the outside while staying soft in the center.

• Bell peppers - Use a mix of red, orange, and yellow peppers for sweetness, color, and that California farmers market feel.

• Garlic

• Extra-virgin olive oil 

• Kosher salt + black pepper + crushed red pepper flakes 

• Burrata - The creamy finish that turns this from a simple sheet pan dinner into something that feels restaurant-worthy.

• Fresh basil - Adds brightness and freshness that makes the whole dish taste like summer.

• Balsamic glaze - Brings sweetness, acidity, and a glossy finish that ties everything together. (Store bought glaze is an option)

 

- Equipment

• Large sheet pan
• Mixing bowl
• Chef’s knife
• Cutting board
• Small saucepan (if making homemade balsamic glaze)
• Serving platter or shallow bowls

My Go-To’s

Large Rimmed Sheet Pan - Gives the gnocchi and peppers enough space to roast properly instead of steaming.

Good Olive Oil - Since the ingredient list is simple, quality olive oil makes a noticeable difference here.

Microplane or Garlic Press - Makes quick work of the garlic and helps it distribute evenly throughout the dish.

- Let’s Make It Together

- Start by preheating the oven and adding the gnocchi, chopped bell peppers, and garlic directly onto a large sheet pan. Drizzle with olive oil and season generously with salt, black pepper, and a pinch of red pepper flakes.

- Toss everything together right on the pan until evenly coated, then spread it into a single layer so the gnocchi can roast properly.

- As the peppers soften and caramelize in the oven, the gnocchi begins turning golden around the edges while soaking up all the flavor from the garlic and olive oil.

- Once everything is beautifully roasted, transfer the pan from the oven and immediately tear the burrata over the warm gnocchi. Finish with fresh basil, a drizzle of olive oil, and balsamic glaze.

- Serve warm while the burrata is still soft and creamy.

- Perfecting the Cooking Process

The biggest key to this recipe is giving the gnocchi enough space on the sheet pan. If the pan is overcrowded, the gnocchi will steam instead of roast. Spreading everything into an even layer allows the gnocchi to develop golden edges while the peppers caramelize and become sweet and jammy.

Remember, if the gnocchi isn't browning as like, add on a few additional minutes in the oven to get those crispy edges.

- Add Your Touch

One of my favorite things about this recipe is how flexible it is. The base combination of roasted peppers, gnocchi, burrata, and basil already feels complete, but it’s also the kind of dinner you can easily adapt depending on what’s in season, what you have in the refrigerator, or whether you want to make it a little heartier for the evening.

• Add hot Italian sausage for extra heartiness
• Toss in cherry tomatoes during the last 10 minutes of roasting
• Finish with arugula for a peppery fresh bite
• Add toasted pine nuts for crunch
• Swap basil for fresh oregano or thyme

- 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 is exactly the kind of dinner I like to make on warm evenings—fresh ingredients, minimal cleanup, and flavors that feel bright and comforting at the same time. The roasted peppers become sweet and silky, the gnocchi turns golden around the edges, and the burrata melts into everything in the best possible way.

It’s simple enough for a weeknight but easily feels special enough for casual entertaining or an alfresco dinner with friends.

If you love relaxed California-inspired cooking with fresh produce and cozy Mediterranean flavors, you’d probably also enjoy my Sicilian Lemon Butter Chicken with Garlic Thyme Rice, Roasted Tomato Spinach Artichoke Crostini, and Honey Roasted Rhubarb & Strawberry Labneh Plate for another fresh seasonal dish with an elevated feel.

And if you make this one for a patio dinner night, don’t skip the extra basil and balsamic drizzle right before serving—it completely brings the whole dish together.

- Before You Start

Do I need to boil the gnocchi first?
No. Fresh shelf-stable gnocchi roast directly on the sheet pan without boiling.

Can I make this ahead?
This dish is best served fresh while the burrata is creamy and soft, but leftovers reheat surprisingly well.

What if I can’t find burrata?
Fresh mozzarella works well, though burrata gives the dish a much creamier finish.

Can I add protein?
Absolutely. Italian sausage, grilled chicken, or even white beans pair beautifully with these flavors.

How do I make balsamic glaze?
Simmer balsamic vinegar in a small saucepan for about 10 minutes until reduced and glossy. Let cool slightly before drizzling.  Another option is to buy store bought balsamic glaze.

Roasted Tomato & Spinach Artichoke Crostini

These Roasted Tomato Spinach Artichoke Crostini are topped with creamy Alouette Spinach & Artichoke Cheese, blistered tomatoes, basil, and lemon zest for an easy appetizer that feels effortlessly elevated.

Roasted Tomato Spinach Artichoke Crostini

As promised from my “5 Delicious Ways I’m Using Alouette Spinach & Artichoke Cheese” roundup post—here’s the very first full recipe in the series, and honestly, it might be one of my favorites. Over the next several Tuesdays, I’ll be sharing the remaining recipes one by one, but this roasted tomato crostini felt like the perfect place to start.

The creamy spinach artichoke cheese spread melts slightly into the warm grilled sourdough while the roasted tomatoes turn sweet, soft, and almost jammy in the oven. Finished with fresh basil and bright lemon zest, every bite hits that perfect balance of creamy, crispy, savory, and fresh. It tastes like something you’d order at a cozy Mediterranean wine bar, yet it comes together with surprisingly little effort.

This is the kind of appetizer that instantly makes a gathering feel a little more special without creating extra work in the kitchen. Set the crostini out with a glass of wine, a simple salad, or part of a relaxed grazing board and suddenly the whole evening feels effortlessly put together.

The fresh basil and lemon zest at the end completely wake everything up and make the whole platter taste bright, savory, and fresh.

Ingredients

• Mini Sourdough Boule - The chewy texture and crisp edges make the perfect base for crostini. Grilling the bread adds even more flavor and texture.

• Alouette Spinach & Artichoke Spread - Creamy, savory, and already packed with flavor, this acts as both the spread and the flavor base for the entire recipe.

• Cherry Tomatoes - Roasting concentrates their sweetness and creates a soft, almost jammy texture that pairs beautifully with the creamy cheese.

• Garlic - A small amount adds warmth and depth to the roasted tomatoes without overpowering them.

• Olive Oil - Used both for roasting and grilling to create rich flavor and golden crisp edges.

• Fresh Basil - Adds freshness and brightness that balances the richness of the cheese spread.

• Lemon Zest - The finishing touch that wakes everything up and makes the flavors feel lighter and fresher.

Equipment

• Sheet pan or baking dish
• Grill pan or skillet
• Mixing spoon
• Citrus zester
• Serrated knife
• Serving platter

My Go-To’s

• Grill Pan - Creates beautiful charred edges and adds extra flavor to the bread.

• Microplane Zester - Perfect for finely grating lemon zest directly over the finished crostini.

• Ceramic Baking Dish - Ideal for roasting tomatoes evenly while keeping all the flavorful juices contained.

Let’s Make It Together

Start by roasting the cherry tomatoes with olive oil, garlic, salt, and pepper until they become soft and blistered.

While the tomatoes roast, grill the sourdough slices in a hot grill pan brushed lightly with olive oil until golden with crisp edges.

Spread a generous layer of Alouette Spinach & Artichoke Cheese onto the warm crostini, then spoon the roasted tomatoes and their juices over the top.

Finish with torn basil and fresh lemon zest before serving.

Perfecting the Cooking Process

The key to this recipe is roasting the tomatoes until they blister. Blistering happens when the heat causes the tomato skins to wrinkle and split slightly while the inside becomes soft, juicy, and concentrated in flavor. You want the tomatoes tender and glossy—not dried out—so keep an eye on them toward the end of roasting.

Add Your Touch

• Add balsamic glaze for sweetness
• Top with prosciutto for a heartier appetizer
• Swap basil for fresh thyme
• Add crushed red pepper flakes for heat

Set the Mood

Food is about more than just the recipe—it’s about the moment around the table. Here are a few simple ideas to set the mood when you serve this dish.

This is exactly the kind of appetizer I love making lately—simple ingredients layered together in a way that feels cozy, fresh, and just a little elevated. The creamy spinach artichoke cheese paired with sweet roasted tomatoes creates something that tastes far more complicated than it actually is.

This crostini is also the very first recipe in my “5 Delicious Ways I’m Using Alouette Spinach & Artichoke Cheese (Beyond the Dip Bowl)” series, where I’m sharing easy ways to turn one grocery-store find into dinners, brunch ideas, appetizers, and entertaining dishes throughout the week.

If you missed the original roundup post, you can click the link above to see all five recipes in the series, including creamy pasta, stuffed chicken, savory breakfast toast, and a rustic puff pastry tart still coming over the next several Tuesdays.

And if this crostini is any indication, this ingredient has officially earned a permanent spot in my refrigerator lately.

Before You Start

Can I make these ahead of time?  
You can roast the tomatoes ahead of time, but assemble the crostini just before serving so the bread stays crisp.

What bread works best?  
Sourdough, or any rustic artisan loaf with structure works well.

Can I serve this cold?  
It’s best slightly warm or at room temperature.

Do I have to grill the bread?  
No—toast it in the oven if preferred, but the grill pan adds great texture and flavor.

What can I do with leftover spread?  
Use it in pasta, stuffed chicken, breakfast toast, or puff pastry recipes throughout the week.