25+ Delicious Valentine’s Day Vegetarian Pasta Recipes for Healthy Dinner

Valentine’s Day is the perfect occasion to indulge in delicious, heartwarming meals that reflect the love you share with your special someone.

If you’re looking to craft a romantic dinner at home, vegetarian pasta dishes are a fantastic choice.

From creamy Alfredo creations to zesty lemon-infused pasta, these recipes are versatile, comforting, and easy to prepare.

Whether you’re planning a candlelit dinner or a cozy movie night, these 25+ Valentine’s Day vegetarian pasta recipes will make your evening unforgettable.

With vibrant flavors, fresh ingredients, and a touch of creativity, you’ll have a spread that’s both romantic and satisfying.

Explore a range of dishes, from classic Italian-inspired plates to unique and modern twists on pasta favorites.

Let your love for good food shine as you prepare a meal that celebrates togetherness, all while keeping it vegetarian and irresistibly delicious.

25+ Delicious Valentine’s Day Vegetarian Pasta Recipes for Healthy Dinner

These 25+ Valentine’s Day vegetarian pasta recipes are not just meals—they’re an expression of love, care, and creativity.

With options ranging from creamy indulgence to fresh and zesty combinations, there’s something for every taste and preference.

Pasta is a symbol of comfort and warmth, and serving it on Valentine’s Day adds a touch of elegance and coziness to your celebration.

Whether you’re impressing a new love or sharing a meal with a long-time partner, these vegetarian pasta recipes are designed to create lasting memories.

Pair them with a good bottle of wine, some romantic music, and, of course, your love and attention.

With these recipes, you can make Valentine’s Day an extraordinary culinary experience, even from the comfort of your own kitchen.

Creamy Garlic Tomato Basil Pasta

A rich and indulgent pasta dish featuring perfectly cooked spaghetti in a luscious creamy tomato and garlic sauce, finished with fresh basil. This dish is perfect for a romantic Valentine’s Day dinner, offering comfort and a burst of flavors.

Ingredients:

• 400g spaghetti
• 2 tbsp olive oil
• 4 cloves garlic, finely chopped
• 1 can (400g) crushed tomatoes
• 1/2 cup heavy cream or plant-based cream
• 1/4 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh basil leaves, chopped
• 1/2 cup grated Parmesan cheese (or vegan alternative)

Instructions:

1. Cook the spaghetti according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the chopped garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
3. Pour in the crushed tomatoes and stir in the red pepper flakes (if using). Simmer for 5-7 minutes until the sauce thickens slightly.
4. Reduce the heat and stir in the heavy cream. Season with salt and black pepper to taste.
5. Add the cooked spaghetti to the skillet, tossing to coat it well in the sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
6. Remove from heat and stir in the chopped basil. Serve in bowls topped with grated Parmesan cheese.

This creamy garlic tomato basil pasta is simple yet elegant, making it an ideal dish for a cozy Valentine’s Day dinner at home. The rich, velvety sauce paired with fresh basil adds a lovely, aromatic touch that feels both luxurious and comforting.

Pesto Primavera Pasta

Fresh and vibrant, this pasta dish combines the classic flavors of homemade basil pesto with a medley of colorful, tender-crisp vegetables. It’s a dish that’s light yet satisfying and perfect for celebrating love in a healthful, vegetarian way.

Ingredients:

• 400g penne pasta
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced into half-moons
• 1 bell pepper, diced
• 1 cup broccoli florets
• 1/2 cup homemade or store-bought basil pesto
• 1/4 cup grated Parmesan cheese (optional)
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large pan over medium heat, sauté the cherry tomatoes, zucchini, bell pepper, and broccoli for 4-5 minutes, until they are tender-crisp. Season with a pinch of salt and black pepper.
3. Add the cooked pasta to the pan with the vegetables and pour in the pesto. Toss until the pasta and vegetables are evenly coated.
4. Serve immediately, sprinkled with grated Parmesan cheese (if using) and garnished with fresh basil leaves.

This pesto primavera pasta is a celebration of vibrant flavors and colors. The fresh vegetables complement the rich, nutty flavors of the pesto beautifully, making it a dish that feels fresh, light, and full of love.

Mushroom Stroganoff Pasta

For a more hearty and deeply flavorful option, this mushroom stroganoff pasta brings the rich umami taste of mushrooms with a creamy, tangy sauce. It’s perfect for those who want a vegetarian dish with a touch of sophistication.

Ingredients:

• 400g fettuccine or tagliatelle
• 2 tbsp butter or plant-based butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 cups sliced mushrooms (such as cremini or button)
• 1 cup vegetable broth
• 1/2 cup sour cream or plant-based sour cream
• 1 tbsp soy sauce
• 1 tsp paprika
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
3. Add the garlic and mushrooms to the skillet. Cook for 5-7 minutes until the mushrooms release their moisture and become golden brown.
4. Pour in the vegetable broth, soy sauce, and paprika. Simmer for 3-4 minutes until the broth reduces slightly.
5. Reduce the heat to low and stir in the sour cream. Season with salt and black pepper to taste.
6. Toss the cooked fettuccine into the sauce until evenly coated. Serve with a sprinkle of fresh parsley.

This mushroom stroganoff pasta is a rich and comforting dish that feels like a warm embrace. The combination of earthy mushrooms and a creamy sauce is perfect for a romantic night in, ensuring your Valentine’s Day is filled with both comfort and elegance.

Lemon Ricotta Pasta with Spinach and Walnuts

A light and refreshing pasta dish, this lemon ricotta pasta pairs the creamy texture of ricotta with a zesty lemon flavor, tender spinach, and a hint of crunch from toasted walnuts. It’s a dish that celebrates fresh ingredients and bright flavors.

Ingredients:

• 400g linguine or spaghetti
• 1 cup ricotta cheese (or plant-based ricotta)
• Zest and juice of 1 large lemon
• 2 tbsp olive oil
• 3 cups fresh baby spinach
• 1/2 cup toasted walnuts, roughly chopped
• 1/4 cup grated Parmesan cheese (or vegan alternative)
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Cook the linguine or spaghetti according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large bowl, mix the ricotta cheese with lemon zest and juice, and add a pinch of salt and black pepper.
3. In a large skillet, heat the olive oil over medium heat and add the fresh spinach. Cook until wilted, about 2-3 minutes.
4. Add the cooked pasta to the skillet and toss with the spinach. Add the ricotta mixture, tossing to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water.
5. Stir in the toasted walnuts and top with grated Parmesan. Garnish with fresh basil leaves before serving.

This lemon ricotta pasta is light, creamy, and perfectly balanced between zesty and savory flavors. The walnuts add a delightful crunch, making this dish perfect for a romantic dinner that’s as refreshing as it is satisfying.

Roasted Red Pepper and Spinach Fettuccine

This roasted red pepper and spinach fettuccine is a vibrant, creamy pasta dish packed with sweet roasted red pepper flavors, earthy spinach, and a touch of garlic. It’s a dish that feels festive and special for a Valentine’s Day celebration.

Ingredients:

• 400g fettuccine
• 2 large red bell peppers, roasted, peeled, and sliced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup heavy cream or plant-based cream
• 1/4 cup grated Parmesan cheese (optional)
• 3 cups fresh spinach
• Salt and black pepper to taste
• Red pepper flakes (optional)
• Fresh basil or parsley for garnish

Instructions:

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a blender or food processor, blend the roasted red peppers until smooth. Set aside.
3. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the red pepper puree to the skillet and cook for 3-4 minutes, stirring occasionally. Pour in the heavy cream and stir until the sauce becomes smooth and creamy. Season with salt and black pepper to taste.
5. Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
6. Add the cooked fettuccine to the skillet, tossing to coat the pasta in the creamy red pepper sauce.
7. Serve with a sprinkle of Parmesan cheese (if using), red pepper flakes for a touch of heat, and fresh herbs for garnish.

This roasted red pepper and spinach fettuccine is rich and creamy with a subtle sweetness from the red peppers. It’s perfect for a cozy, romantic dinner that’s sure to impress without feeling too heavy.

Butternut Squash and Sage Pasta

This hearty butternut squash and sage pasta is infused with the earthy sweetness of roasted squash and the fragrant aroma of sage, making it a warm and romantic dish ideal for a special Valentine’s Day meal.

Ingredients:

• 400g rigatoni or penne pasta
• 1 medium butternut squash, peeled and cut into small cubes
• 3 tbsp olive oil
• 2 tbsp fresh sage leaves, chopped
• 1/2 cup vegetable broth
• 1/4 cup grated Parmesan cheese (or vegan alternative)
• Salt and black pepper to taste
• 1/2 cup toasted pumpkin seeds (optional)
• Fresh sage leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes in 1 tbsp of olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 25-30 minutes or until tender and caramelized, flipping halfway through.
2. Cook the rigatoni or penne according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the remaining 2 tbsp of olive oil over medium heat. Add the chopped sage leaves and sauté for 1 minute until fragrant.
4. Add the roasted butternut squash and vegetable broth to the skillet, stirring to combine. Cook for 2-3 minutes, allowing the flavors to meld.
5. Add the cooked pasta to the skillet and toss until the pasta is coated in the butternut squash mixture.
6. Serve with a sprinkle of grated Parmesan and toasted pumpkin seeds for added crunch. Garnish with fresh sage leaves.

This butternut squash and sage pasta is a celebration of seasonal flavors, perfect for warming up on a romantic evening. The combination of sweet squash, fragrant sage, and the hearty texture of the pasta makes this dish both comforting and elegant.

Spinach and Ricotta Stuffed Shells with Tomato Basil Sauce

These stuffed pasta shells are filled with a creamy spinach and ricotta mixture, baked in a rich tomato basil sauce, and topped with melted cheese. It’s a perfect dish for a romantic evening, offering comfort and elegance in every bite.

Ingredients:

• 1 box (250g) jumbo pasta shells
• 1 cup ricotta cheese (or plant-based ricotta)
• 1 cup frozen spinach, thawed and squeezed dry
• 1/2 cup grated mozzarella cheese (or vegan mozzarella)
• 1/4 cup grated Parmesan cheese (or vegan alternative)
• 1 egg (or flaxseed egg for vegan)
• 2 cups tomato basil pasta sauce
• 1 tbsp fresh basil, chopped
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the jumbo shells according to the package instructions until al dente. Drain and set aside.
2. In a mixing bowl, combine the ricotta cheese, spinach, mozzarella, Parmesan, egg (or flaxseed egg), salt, and black pepper. Mix well until smooth and combined.
3. Spread 1 cup of tomato basil sauce in the bottom of a 9×13 inch baking dish.
4. Stuff each pasta shell with a generous spoonful of the ricotta mixture and place them seam-side up in the baking dish.
5. Pour the remaining tomato basil sauce over the stuffed shells and sprinkle with additional mozzarella cheese.
6. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
7. Garnish with fresh basil and parsley before serving.

These spinach and ricotta stuffed shells are both hearty and delicate, perfect for making a special occasion feel extraordinary. The creamy filling paired with the tangy tomato basil sauce creates an irresistible dish that your Valentine will love.

Mushroom and Spinach Alfredo Pasta

This mushroom and spinach Alfredo pasta is a creamy, comforting dish that’s rich with the earthy flavors of sautéed mushrooms and fresh spinach, all coated in a velvety Alfredo sauce. It’s a luxurious choice for a special dinner.

Ingredients:

• 400g fettuccine or tagliatelle
• 2 tbsp butter or plant-based butter
• 1 cup sliced mushrooms (such as cremini or button)
• 3 cups fresh spinach
• 2 cloves garlic, minced
• 1 1/2 cups heavy cream or plant-based cream
• 1 cup grated Parmesan cheese (or vegan alternative)
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the fettuccine or tagliatelle according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until golden and their moisture is released.
3. Add the garlic and sauté for 1 minute until fragrant. Add the spinach and cook until just wilted.
4. Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan and season with salt and black pepper to taste. Simmer for 2-3 minutes until the sauce thickens slightly.
5. Add the cooked fettuccine to the skillet and toss until the pasta is well coated in the Alfredo sauce.
6. Serve immediately, garnished with fresh parsley.

The rich and velvety texture of this mushroom and spinach Alfredo pasta makes it an indulgent choice for a Valentine’s Day meal. The earthy mushrooms, fresh spinach, and creamy sauce come together for a sophisticated and comforting dish that’s sure to impress.

Roasted Garlic and Cherry Tomato Pasta

This roasted garlic and cherry tomato pasta is bursting with flavors from sweet, caramelized tomatoes and aromatic roasted garlic. It’s simple yet elegant, perfect for a cozy Valentine’s Day dinner.

Ingredients:

• 400g spaghetti or linguine
• 1 pint cherry tomatoes, halved
• 1 whole head of garlic, peeled and separated into cloves
• 3 tbsp olive oil
• 1/4 cup chopped fresh basil
• 1/4 cup grated Parmesan cheese (or vegan alternative)
• Salt and black pepper to taste
• Red pepper flakes (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). On a baking sheet, toss the cherry tomatoes and garlic cloves with 2 tbsp of olive oil, salt, and black pepper. Roast for 20-25 minutes, or until the tomatoes are tender and slightly caramelized, and the garlic is golden and fragrant.
2. While the tomatoes and garlic are roasting, cook the spaghetti or linguine according to the package instructions until al dente. Drain and set aside.
3. In a large mixing bowl, add the roasted tomatoes and garlic (squeeze the garlic cloves out of their skins) and mash them lightly with a fork to create a rough sauce.
4. Toss the cooked pasta into the bowl with the tomato and garlic mixture. Drizzle with the remaining olive oil and add the chopped basil, red pepper flakes (if using), and grated Parmesan. Toss until well combined.
5. Serve with extra Parmesan on top and a few fresh basil leaves for garnish.

This roasted garlic and cherry tomato pasta is a dish that sings of simple, honest flavors. The combination of sweet tomatoes and the savory, aromatic touch of roasted garlic creates a dish that’s perfect for a warm and romantic meal.

Creamy Avocado and Spinach Pasta

This creamy avocado and spinach pasta is a perfect blend of healthy and indulgent. It uses ripe avocados to create a smooth, rich sauce that pairs wonderfully with fresh spinach and a touch of lemon. This dish is quick, satisfying, and perfect for a romantic dinner.

Ingredients:

• 400g spaghetti or fettuccine
• 2 ripe avocados, peeled and pitted
• 2 cups fresh spinach
• 1/4 cup grated Parmesan cheese (or vegan alternative)
• 2 tbsp lemon juice
• 2 cloves garlic
• 1/4 cup fresh basil leaves, plus extra for garnish
• Salt and black pepper to taste
• Olive oil, as needed
• Red pepper flakes (optional)

Instructions:

1. Cook the spaghetti or fettuccine according to the package instructions until al dente. Drain and set aside, reserving a bit of the pasta water.
2. In a food processor, blend the avocados, lemon juice, garlic, basil, and Parmesan until smooth. Add a splash of olive oil and season with salt and black pepper to taste.
3. In a large skillet over medium heat, sauté the spinach for 1-2 minutes until wilted. Remove from heat and set aside.
4. Add the cooked pasta to the avocado sauce, tossing to coat evenly. If the sauce is too thick, add a bit of reserved pasta water until the desired consistency is achieved.
5. Stir in the sautéed spinach and toss again. Serve immediately, garnished with extra basil and a sprinkle of red pepper flakes for a bit of heat.

This creamy avocado and spinach pasta is rich and satisfying while still being light and fresh. The avocado provides a luxurious texture, making this dish perfect for an effortless but impressive Valentine’s Day meal.

Pesto Primavera Pasta

A fresh, vibrant dish that showcases the best of seasonal vegetables with the classic, bold flavor of pesto. This pesto primavera pasta is simple yet packed with flavor, making it a perfect vegetarian option for a romantic dinner.

Ingredients:

• 400g penne or farfalle pasta
• 1 cup fresh basil pesto (store-bought or homemade)
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced into half-moons
• 1 bell pepper, diced
• 1/2 cup baby carrots, sliced into thin rounds
• 1/4 cup grated Parmesan cheese (or vegan alternative)
• 2 tbsp olive oil
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Cook the penne or farfalle pasta according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the zucchini, bell pepper, and baby carrots. Sauté for 4-5 minutes until tender-crisp.
3. Add the cherry tomatoes and cook for an additional 2 minutes until they begin to soften.
4. Add the cooked pasta to the skillet and pour in the pesto. Toss until the pasta and vegetables are evenly coated.
5. Season with salt and black pepper to taste. Serve immediately, topped with grated Parmesan and fresh basil leaves.

This pesto primavera pasta is light, refreshing, and brimming with the flavors of fresh vegetables and aromatic pesto. It’s perfect for a romantic evening, offering a hearty, colorful dish that’s full of bright and satisfying flavors.

Sweet Potato and Sage Pasta with Brown Butter

This sweet potato and sage pasta is a decadent, comforting dish that combines the sweetness of roasted sweet potatoes with the nutty richness of brown butter and the earthy aroma of fresh sage. It’s a dish that feels indulgent but is easy to make for an intimate Valentine’s Day celebration.

Ingredients:

• 400g farfalle or rigatoni
• 1 medium sweet potato, peeled and cut into small cubes
• 2 tbsp olive oil
• 3 tbsp unsalted butter or plant-based butter
• 1/4 cup fresh sage leaves, chopped
• 1/2 cup grated Parmesan cheese (or vegan alternative)
• Salt and black pepper to taste
• 1/4 cup toasted pecans or walnuts (optional)
• Fresh sage leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with 1 tbsp of olive oil, salt, and black pepper. Roast for 20-25 minutes until tender and caramelized, flipping halfway through.
2. Cook the farfalle or rigatoni according to package instructions until al dente. Drain and set aside.
3. In a large skillet, melt the butter over medium heat and cook until it turns a golden brown, about 3-4 minutes. Add the chopped sage leaves and cook for 1 minute until fragrant.
4. Add the roasted sweet potatoes and toss gently to coat with the brown butter and sage mixture.
5. Add the cooked pasta to the skillet and toss to combine. Stir in the grated Parmesan cheese and season with salt and black pepper to taste.
6. Serve with toasted pecans or walnuts on top and garnish with fresh sage leaves.

The sweet potato and sage pasta with brown butter is a warm, comforting dish perfect for a romantic night in. The combination of sweet and savory flavors, with the nutty richness of brown butter, creates a memorable and cozy dining experience that’s perfect for celebrating love.

Roasted Red Pepper and Ricotta Pasta

This roasted red pepper and ricotta pasta is a creamy and vibrant dish that brings together smoky, sweet flavors with a luscious texture. Perfect for Valentine’s Day, this recipe is both simple and stunning.

Ingredients:

• 400g linguine or spaghetti
• 2 large roasted red peppers (store-bought or homemade)
• 1/2 cup ricotta cheese
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese (or vegan alternative)
• 1/4 cup vegetable broth or reserved pasta water
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the linguine or spaghetti according to the package instructions until al dente. Reserve 1/4 cup of pasta water, then drain the pasta and set aside.
2. In a blender or food processor, combine roasted red peppers, ricotta cheese, Parmesan, smoked paprika, and vegetable broth or pasta water. Blend until smooth.
3. In a large skillet, heat olive oil over medium heat. Sauté the minced garlic until fragrant, about 1 minute.
4. Add the roasted red pepper sauce to the skillet and cook for 2-3 minutes to warm through. Season with salt and black pepper.
5. Toss the cooked pasta in the sauce, ensuring it’s well-coated. Serve immediately, garnished with fresh parsley and additional Parmesan, if desired.

This roasted red pepper and ricotta pasta delivers a delightful combination of creamy and smoky flavors. Its vibrant color and comforting taste make it a perfect choice for a romantic dinner.

Lemon Asparagus Pasta

Bright, zesty, and refreshing, this lemon asparagus pasta is a light and elegant choice for a Valentine’s Day meal. With fresh asparagus and a hint of citrus, it’s as delightful to eat as it is to prepare.

Ingredients:

• 400g tagliatelle or pappardelle
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1/4 cup olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/2 cup grated Parmesan cheese (or vegan alternative)
• Salt and black pepper to taste
• Fresh parsley or basil, chopped, for garnish

Instructions:

1. Cook the tagliatelle or pappardelle according to the package instructions. Reserve 1/4 cup of pasta water, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the asparagus and sauté for 3-4 minutes until tender but still crisp.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the cooked pasta to the skillet along with the lemon juice, lemon zest, and reserved pasta water. Toss to combine.
5. Sprinkle in the Parmesan cheese and season with salt and black pepper. Serve immediately, garnished with fresh parsley or basil.

This lemon asparagus pasta is a light and flavorful dish that’s perfect for celebrating love. The bright citrus notes combined with the tender asparagus create a refreshing and sophisticated meal.

Spinach and Artichoke Alfredo Pasta

Inspired by the classic dip, this spinach and artichoke Alfredo pasta is creamy, indulgent, and packed with flavor. It’s a comforting dish that’s perfect for a cozy Valentine’s dinner.

Ingredients:

• 400g fettuccine
• 2 tbsp unsalted butter or plant-based butter
• 3 cloves garlic, minced
• 1 cup heavy cream or plant-based cream
• 1 cup grated Parmesan cheese (or vegan alternative)
• 1 cup fresh spinach, chopped
• 1/2 cup canned artichoke hearts, chopped
• Salt and black pepper to taste
• Red pepper flakes (optional)
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the fettuccine according to the package instructions until al dente. Reserve 1/4 cup of pasta water, then drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth.
4. Add the spinach and artichoke hearts to the sauce and cook for 2-3 minutes until the spinach wilts.
5. Toss the cooked fettuccine in the Alfredo sauce, adding reserved pasta water if needed to thin the sauce. Season with salt, black pepper, and red pepper flakes, if desired.
6. Serve immediately, garnished with fresh parsley.

This spinach and artichoke Alfredo pasta is rich and comforting, bringing the beloved flavors of a classic dip into a heartwarming meal. Perfect for Valentine’s Day, it’s a dish that feels like a warm embrace.

Note: More recipes​ are coming soon!