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Spinach Artichoke Lentil Pasta

This one-pan creamy pasta is comfort food made clean—featuring tender lentil pasta simmered right in a luscious coconut-bone broth base with sautéed spinach, artichokes, and melty cheese. Cozy, simple, and deeply satisfying.

Serving size

Veggie

Keto-Friendly

Detox

Ingredients

Fresh:

2 cups baby spinach, roughly chopped

1 (14 oz) can artichoke hearts, drained and chopped (or use thawed frozen hearts)

4 cloves garlic, minced

1 small yellow onion, finely diced

½ cup shredded parmesan or 2 tablespoons nutritional yeast

Juice of ½ lemon

2 tablespoons chopped fresh basil or parsley (for garnish)

8 oz red lentil pasta (penne or rotini)

¾ cup full-fat coconut milk (from a can)

1½ cups chicken bone broth

Staple:

1 tablespoon olive oil or ghee

1 teaspoon sea salt (to taste; Natural Redmond Real Salt recommended)

1 teaspoon freshly ground black pepper (to taste)

¼ teaspoon red pepper flakes (optional)

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Serving size

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Whole Foods

fresh ingredients

Amazon Fresh

fresh ingredients

STAPLE INGREDIENTS

Sauté the Base (5 minutes)

1. In a large, deep skillet or Dutch oven, heat olive oil over medium heat.

2. Add diced onion and minced garlic. Sauté for 2–3 minutes, until soft and fragrant.

3. Stir in chopped artichoke hearts and baby spinach. Cook for another 2–3 minutes, until the spinach wilts and everything is well combined.

Add Pasta & Simmer (12–15 minutes)

4. Add uncooked red lentil pasta, coconut milk, and bone broth.

5. Bring to a gentle boil, then reduce heat to a simmer.

6. Cover and cook, stirring occasionally, for 12–15 minutes, or until the pasta is al dente and the sauce is thickened.

7. Add a splash more bone broth if the liquid reduces too quickly or pasta needs more cook time.

Finish & Serve (3–5 minutes)

8. Stir in parmesan or nutritional yeast and mix until creamy.

9. Add lemon juice, and season with salt, pepper, and red pepper flakes to taste.

10. Let rest off heat for 2 minutes to allow the sauce to thicken slightly.

11. Serve topped with chopped fresh basil.

Total Macros:

Calories: 390

Protein: 18g

Carbs: 26g

Fat: 24g

Nutrition Facts:

🥬 Spinach & Artichoke: The Gut-LovingGreen Team

Spinach is loaded with vitamin K, which supports bone health and helps your blood clot like a pro. It also brings folate and iron to the table — big wins for energy and brain function.

Artichoke hearts are a surprise all-star: rich in inulin, a gut-friendly prebiotic fiber that helps feed the good bacteria in your digestive system. (Basically, they make your gut feel like it’s at a wellness retreat.)

🍝 Red Lentil Pasta: Protein-Packed NoodleUpgrade

Unlike traditional pasta, red lentil pasta brings 12–15g of plant-based protein per serving — and more fiber, too.

It’s naturally gluten-free, easy to digest, and gives you lasting energy without the crash.

Bonus: it’s also rich in iron and B vitamins, which help support immunity and metabolism.

🧄 Garlic & Onion: Nature’s Antibiotics

These flavorful base ingredients are rich in allicin, a compound with antimicrobial properties that supports immune health and may help reduce inflammation.

Plus, garlic keeps vampires and boring food away. Win-win.

🥥 Full-Fat Coconut Milk: Creamy with aPurpose

The fat in coconut milk is mostly MCTs (medium-chain triglycerides), which are metabolized quickly and may help with energy, brain function, and even satiety.

It also adds creaminess without the dairy, making it great for anyone avoiding lactose or looking for a clean-eating swap.

🍋 Lemon Juice: The Bright Finisher

Lemon adds a burst of vitamin C and helps brighten the dish— not just in flavor, but in mineral absorption, especially iron from spinach and lentils.

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