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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This was fantastic, threw together so fast…..used black soybean pasta and it cooks even faster. Added some air fried shrimp on top to increase protein.
Easy and delicious!
Absolutely delicious! I used penne, as that’s all I had, and only needed 4 cups water. I stirred through some crumbled feta and threw in a few halved cherry tomatoes that needed using up. Savoury, comforting and filling. Will definitely make again.
Delishious recipe!! I am always looking for new dinners because I cannot eat red spaghetti gravy because of a medical condition. This was something new and excellent. Thank you!
Can you freeze leftovers? I hope so. Thank you for great meal.
This was so yummy, I made some modifications per other people’s review. I sautéed the onion, artichoke hearts, mushrooms, and garlic in a bit of olive oil and butter. Added the pasta with 3 cups of water and 4 teaspoons of Vegetable Better than Bouillon. After cooking I stirred in spinach and parmesan as in the recipe. Definitely will make again!
After reading reviews I chose to sauté mushrooms, onions and garlic in the butter before adding remaining ingredients. I upped the garlic and substituted fresh basil ribbons as a garnish which took this recipe up to a solid four star for taste — add a star for ease!
This pasta recipe is so delicious and the best part is the limited amount of clean up and time required. I made a few tweaks – used 16oz pasta and 5 cups liquid, sautéed the onion, garlic, and mushrooms in advance, added sun dried tomatoes, and used a combo of water and chicken broth. It turned out exactly as it looks in the photos and the taste was amazing. No leftovers. Definitely will be cooking it again.
I did the same as Megan but used all chicken broth and then I added some grilled chicken at the end and it was very good.
Fabulous!
I definitely think it is a little bland. I did add extra garlic and did 4 cups water 1/2 cup white wine. I ended up adding half a jar of marinara sauce at the end and it definitely helped it’s flavor. Perhaps using chicken stock or vegetable stock instead of water would help. I think adding lemon juice might help too but I didn’t have any on hand. It is super quick and easy and I stirred a lot to ensure the pasta did not stick together as it cooked.
Marinara?
My sister shared this recipe and I really enjoyed it, with one exception: the pasta clumped.
Thoughts?
Very delicious! I made it as described, and my husband and I both loved it! I’m wondering if some white wine would add some more flavor and make it even better. I’m definitely making it again!
We have been plant based for a bit & I’m always looking for recipes. I made this tonight substituting w/ some brown rice pasta, earth balance vegan butter & violife plant based parmesan & it was so fantastic! My hubby told me to put it on the top 10 list. Thank you for a deliciously wonderful recipe!!!
That’s great!
This was very good. I had mushrooms and artichokes so internet search brought me to this site. The adjustments I made were to saute the mushrooms and onions before adding the remaining ingredients. I used whole wheat penne, subbed half of water with chicken stock, and substituted green beans at the end of cooking for spinach, as I do not care for cooked spinach. It had a very nice flavor, and was a great quick weeknight meal.
Thanks for your feedback!
This was so good my kid asked for this for breakfast the next morning.
I cooked this as directed and it was so damn delicious! It doesn’t get easier then this!
I am so excited to try this. Can I use bowtie pasta instead? Will that change the amount of water added?
Thanks!
Yes, of course. The amount of water should stay relatively the same, but as always, please use your best judgment when making substitutions and modifications.
Not that this recipe needed to be any easier, but I made this tonight in the instant pot and it was amazing!!! Everyone loved it!
Wondering how long I could cook this in the instant pot?
Can I use tagliatelle?
Yes, but cooking time may vary slightly.
Can I use frozen spinach instead?
I recommend using fresh spinach.
I got frozen spinach. Do I put the spinach in or omit them?
I recommend using fresh spinach.
I’m on a Daniel Fast and was getting quite tired of salads and roasted veggies. This is a game changer. I swapped the parm for nutritional yeast and the butter for vegan butter. This rocked and I’m bookmarking this recipe.
That’s so great!