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.
One Pot Mushroom Spinach Artichoke Pasta
Ingredients
- 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
Instructions
- 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.
Did you make this recipe?
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I just made this tonight…exactly as written…with a minor exception of adding a splash of white wine….I had an open bottle of chardonnay to finish off, so I poured some in my glass and some in the pot! This was so good! It was so warm and filling on a very cold Minnesota evening. The cheese made such a yummy creamy sauce. It was perfect.
Thanks for all of your wonderful recipes. Always easy to follow and taste wonderful.
Your blog is my absolute favorite, Chungah! When I’m on Pinterest a huge portion of the meals that look delicious that I click on happen to come from your blog! Think we have very similar tastes in good food. I have never made a meal from this site that wasn’t phenomenal. I have Celiac’s disease and have become pretty good at turning meals full of gluten into something that I can eat as well as making my boyfriend happy. I have never made a one pot pasta meal since my pasta can be pretty finicky, but I think I’m going to give it a go with this recipe. Barilla’s gluten free pasta is pretty forgiving, so I think I may try it with this. I will certainly let you know how it turns out, also maybe help out anyone else on the site that deals with the same issues I do! Thanks for scrumptious recipes, we certainly appreciate it here at our house!
Update: I made this with the Barilla gluten free pasta and it turned out great! The only change I made was using kale instead of spinach. Mine turned out a bit “creamier” due to the starch from the rice in the noodles, but it didn’t affect the taste. The veggies actually helped with keeping the noodles separated since they tend to get stuck together more than the average noodle. Thanks for a great recipe!
Can I omit the artichokes and substitute fettuccine with spaghetti?
But still use the same measurements for everything else?
Measurements will need to be adjusted accordingly if the artichokes are omitted completely.
If I omit the artichokes completely, will I need to reduce the amount of water? I am making this tonight, but I do not like artichokes.
Yes, the water will need to be reduced accordingly.
Sounds and looks amazing. BuT what do you do with the remaining liquid?
Dara, there shouldn’t be any excess liquid left…
Wow!!! This looks awesome. I’m a college student right now and I am soooo excited to try this out! I’m trying to start a food blog as well right now, any tips for a newbie!? 🙂
This is such a difficult question to answer but the important thing to remember is to be yourself and to be authentic. Blog because you love it and because you are passionate about it!
The only thing that would make this better is to have someone to make it for me! Have a happy holiday!
Thanks so much for this recipe. I just tried it.. I love it. Only changed two things, I browned the onions and I used olive oil instead of butter.
Are you suppose to drain the can of artichoke hearts?? or just dump them in liquid and all?
P.s. love your recipes. TIA
Yes, they should be drained completely.
I’ve tried several of the one pot meals now and I must say, this is my favorite. I made it last night and I was so impressed with the flavor! Damndelicious.net has become my go-to for the best quick meal recipes.
Thanks for sharing!
Nice recipe, New to me. and i have a doubt, while adding butter along this., what’s the difference between adding unsalted and salty butter ?Does it taste varies or not while do so?
Yes, it varies. Here is a great article discussing their differences. Hope that helps!
This looks amazing!!! My family is not a big fan of mushrooms, can you recommend a good substitution?
Denise, here is a great forum discussing possible substitutes for mushrooms – hope that helps!
Wouldn’t this be better with chicken stock/broth rather than water? I’m not sure using just water would add enough flavor, although many have said they made it that way.
Yes, chicken stock/broth can be substituted.
This looks amazing. I love quick vegetarian meals. I’ve pinned, thank you x
http://www.wonkylauren.com
I am excited to try this dish! The only artichoke hearts I can find at my grocery are the marinated ones in the jar. Does that work?
It should be fine, although it may bring in unwanted flavors that may clash with the overall taste of the dish. Maybe you can rinse it prior to using?
I’ve made a chicken dish for years that has all these ingredients, except it calls for marinated artichoke hearts. If you like them, the favors should blend really well, if not, go ahead and rinse. The one note I’d add is that the texture of marinated are softer then canned, so they may break apart more.
Ohhhhh I am so making this – I LOVE mushrooms, pasta and spinach and this looks and sounds amazing!
How awesome that you posted this yesterday: it was exactly what we were in the mood for tonight for dinner! My boyfriend couldn’t stop talking about how much he loved it – he ate three bowls! May try adding a splash of white wine next time we make it, but it was delicious exactly as is. Love your site, we’ve made tons of your recipes and they’re always great 🙂
Added sun dried tomatoes, olive oil and chicken to this and it was a hit! Very tasty, thanks for the recipe.
Fantastic dish–thanks so much for posting the recipe! I made this today as for our mid-day Sunday meal, served with a tossed salad and some sourdough dinner rolls. It’s incredibly easy to throw together and cooks quickly, yet tastes as though much time was spent balancing out all of the textures and flavours. The only major revision I made was to omit the Parmesan in favour of a vegan (cashew-based) mock parm that I make, as well as omitting the butter. My husband raved about it, as well! It looks to be the type of dish that will reheat more than decently, and I look forward to utilising the leftovers during the work week. Thanks again!
Made this today …happened to have all the ingredients in the fridge! This was excellent! Perfect !
Very interesting, Do you combine the fettuccine before the water boils? I thought the pasta should only be added to boiling water…
Myrto
Nope – you can add it all at once. That’s the beauty of a one pot meal! 🙂
One-Pot Pasta’s have become my favorite. Instead of the 12oz pasta (4oz leftover ??) use the whole 16oz and use 6 cups of water. More leftovers and they never go to waste. Luv your site.