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Sriracha Spiked Artichoke Pasta Sauce

Sriracha Spiked Artichoke Pasta Sauce


  • 2 cans artichoke hearts, drained and roughly chopped (1/2 cup reserved for garnish)
  • 1/2 cup lite mayonnaise
  • 1/2 cup 2% Greek Yogurt
  • 1 cup Parmesean cheese
  • 1 tablespoon onion, chopped fine
  • 1 generous squirt of Sriracha sauce (if you want to make it hotter, add more)
  • 2 teaspoons smoked paprika plus enough for a very light dusting for garnish (I use hot paprika/can use sweet if desired)
  • 1 pound pasta, cooked according to package directions; reserve 1 cup HOT cooking liquid
  • 1/2 cup drained sun dried tomatoes or chopped roasted red peppers


  1. Mix artichokes, mayonnaise, Greek yogurt, Parmesan cheese, onion, and Sriracha in a blender until well combined.
  2. With blender on a low setting, thin sauce with reserved pasta water by adding 1 to 2 tablespoons at a time. Continue to add water until sauce is at desired consistency.
  3. Add to pasta and garnish with reserved artichokes and sun dried tomatoes or peppers. Sprinkle with smoked paprika.


  • Recipe and Photo by Robin Plotkin, R.D, Culinary Nutritionist.

Nutrition Information

Per serving: 498 kcal cal., 11 g fat) (78 g carb., 14 g fiber, 7 g sugar, 23 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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