Creamy Spinach Artichoke Gluten-Free Fusilli with Roasted Tomatoes
Bring the comfort of your favorite warm spinach artichoke appetizer to the dinner table with this Creamy Spinach Artichoke Gluten-Free Fusilli with Roasted Tomatoes.
Tender gluten-free fusilli is tossed in a rich, creamy spinach, artichoke and Parmesan sauce with colorful roasted cherry and grape tomatoes adding bursts of sweetness and acidity to balance the richness.
The best part is how easily the sauce comes together. Instead of making a cream sauce from scratch, prepared spinach artichoke Parmesan dip is baked right alongside the tomatoes until hot and creamy while the tomatoes soften, blister and begin to burst.
Stir everything together straight from the oven, fold in the freshly cooked fusilli, and dinner is ready.
For this recipe, I used La Terra Fina Spinach Artichoke & Parmesan Dip & Spread from Costco and a 9-ounce package of Taste Republic Gluten-Free Fusilli from Natural Grocers.
The spiral shape of the fusilli catches the creamy sauce, bits of spinach and artichoke, and juices from the roasted tomatoes in every bite.
Why This Recipe Works
Prepared spinach artichoke Parmesan dip already contains many of the ingredients needed for a creamy pasta sauce, making this an easy shortcut without requiring a long ingredient list.
Roasting the tomatoes alongside the dip is important. As the tomatoes soften and burst, their juices add both moisture and acidity to the rich, cheesy dip.
Stirring everything together after roasting turns the two components into one creamy tomato and spinach-artichoke sauce.
Fusilli works especially well here because its spiral shape catches the thick sauce, bits of spinach and artichoke, and juices from the roasted tomatoes.
Creamy Spinach Artichoke Gluten-Free Fusilli with Roasted Tomatoes
This easy pasta comes together with just a handful of ingredients and very little hands-on work. While the spinach artichoke dip and colorful tomatoes roast together in the oven, cook the fusilli, then toss everything together for a creamy weeknight dinner.
Recipe Details
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: 45–50 minutes
Servings: 3–4
Course: Main Course
Cooking Method: Oven-Baked
Diet: Gluten-Free
Ingredients
9 ounces Taste Republic Gluten-Free Fusilli
2 cups mixed-color cherry and grape tomatoes
1½ cups La Terra Fina Spinach Artichoke & Parmesan Dip & Spread
2 cloves garlic, minced
1 tablespoon olive oil
¼ teaspoon freshly ground black pepper
Pinch of red pepper flakes, optional
Freshly grated Parmesan cheese, for serving, optional
Need a substitution? View our kitchen swaps reference guide for smart, flavor-forward ingredient swaps — covering aromatics, pantry staples, dairy, proteins, and more.
Instructions
Preheat the oven to 350°F.
Spoon the spinach artichoke Parmesan dip into the center of a 9 x 13-inch baking dish. Arrange the mixed-color cherry and grape tomatoes around the dip.
Drizzle the tomatoes with olive oil. Sprinkle the minced garlic and black pepper over the tomatoes and dip. Add a pinch of red pepper flakes, if using.
Bake uncovered for 35 to 40 minutes, or until the tomatoes have softened and begun to blister and burst and the spinach artichoke dip is completely hot and creamy.
While the tomatoes and dip are baking, cook the gluten-free fusilli according to the package instructions. Before draining, reserve about ½ cup of the pasta cooking water.
Remove the baking dish from the oven. Gently press any tomatoes that haven’t burst, then stir the roasted tomatoes and their juices into the melted spinach artichoke dip until combined.
Add the drained fusilli directly to the baking dish and gently toss until the pasta is evenly coated with the creamy sauce.
If the sauce seems too thick, add a small amount of reserved pasta water, a tablespoon at a time, until it reaches the desired consistency. The roasted tomatoes release quite a bit of juice, so you may not need any additional water.
Taste before adding salt, since the prepared dip and Parmesan are already well seasoned. Finish with freshly grated Parmesan and additional black pepper, if desired.
How to Serve
Serve the pasta warm, preferably soon after everything has been tossed together. The creamy spinach-artichoke sauce is at its best while hot and freshly mixed with the fusilli.
For a simple dinner, the pasta can stand on its own. If you want to turn it into a larger meal, serve it alongside my Greek Marinated Chicken With Butter Leaf Lettuce Salad.
You get herb-marinated chicken for added protein and a crisp, fresh salad to balance the rich and creamy spinach artichoke pasta.
A little freshly grated Parmesan and cracked black pepper are all that’s really needed for finishing. Red pepper flakes can be passed at the table for anyone who wants a little heat.
Storing Leftovers
Allow leftovers to cool before transferring them to an airtight container. Refrigerate for up to 3 days.
The pasta will absorb some of the sauce as it sits, so leftovers may be noticeably thicker the next day. Reheat gently on the stovetop or in the microwave with a small splash of water to loosen the sauce.
Because gluten-free pasta can soften when reheated, warm it only until heated through rather than cooking it for an extended period.
Frequently Asked Questions
Can I use a different type of gluten-free pasta?
Yes. Fusilli is particularly good for holding onto the thick spinach-artichoke sauce, but penne, rotini or another short gluten-free pasta can also be used. Cooking times will vary, so follow the package directions.
Do I need to use both cherry and grape tomatoes?
No. You can use all cherry tomatoes or all grape tomatoes. Using a mixture gives the finished dish different colors, shapes and textures as the tomatoes roast.
Should I cut the tomatoes before roasting?
There’s no need. Roast the tomatoes whole. Some will naturally burst in the oven, and any that remain intact can be gently pressed before stirring them into the dip.
Why shouldn’t I add the pasta water right away?
The roasted tomatoes release juice as they cook, which helps loosen the spinach-artichoke dip naturally. Stir the tomatoes and dip together and add the pasta first. If the sauce is still too thick, add reserved pasta water a little at a time.
Can I use another spinach artichoke dip?
Yes. Another prepared spinach artichoke dip can work, but consistency, seasoning and salt levels vary between brands. The recipe was developed using La Terra Fina Spinach Artichoke & Parmesan Dip & Spread from Costco, so another dip may require small adjustments.
Can I make this with regular pasta?
Absolutely. If gluten isn’t a concern, regular fusilli or another short pasta can be substituted for the gluten-free fusilli. Cook it according to the package instructions before adding it to the roasted tomato and spinach-artichoke sauce.
Is this pasta spicy?
Not unless you add the red pepper flakes. They provide a little background heat but can be left out completely for a mild, creamy pasta.
More Pasta Recipes With Mini Tomatoes
Basil Pesto Linguine With Chicken Andouille Sausage And Tomatoes
If you have more mini tomatoes to use, try my Basil Pesto Linguine With Chicken Andouille Sausage And Tomatoes or Orecchiette With Andouille Sausage & Pesto Chipotle Sauce.
Orecchiette With Andouille Sausage & Pesto Chipotle Sauce
Both pair pasta with mini tomatoes but take the flavors in a completely different direction.
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