One Pot Mushroom Spinach Artichoke Pasta
Simple, flavorful, hearty, and just 25 min from start to finish. And just one single pot! What more do you need?
The holidays are here, the traffic is getting worse, it’s getting colder by the second, and dinner just isn’t going to cook itself. Although Postmating dinner every night has become very tempting in the last few days.
But this. This buttery fettuccine with mushroom, spinach and artichoke with extra freshly grated Parmesan (DUH!) has come to my rescue all week long.
It’s practically a crime to order out when you have this one pot deal where you have to do pretty much nothing.
Simply throw it all in and let it come together in that glorious single pot of yours in less than 30 minutes. Boom.
- 12 ounces fettuccine
- 1 14-ounce can quartered artichoke hearts, drained
- 8 ounces cremini mushrooms, thinly sliced
- 1 large onion, thinly sliced
- 2 cloves garlic, thinly sliced
- ½ teaspoon dried basil
- ¼ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes, optional
- Kosher salt and freshly ground black pepper, to taste
- 2 cups baby spinach
- 1 cup freshly grated Parmesan
- 2 tablespoons unsalted butter
In a large stockpot or Dutch oven over medium high heat, combine fettuccine, artichoke hearts, mushrooms, onion, garlic, basil, thyme, red pepper flakes and 4 1/2 cups water; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 12-15 minutes.
Stir in spinach, Parmesan and butter until the spinach has wilted, about 2-3 minutes.
Serve immediately.