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.
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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!
I have a jar of artichokes at home I’ve been looking for a way to use, this recipe looks like the answer! Your photos make the dish look heavenly so I’m excited to try it at home. Thanks for sharing!
It’s really yummy! We hope you’ll enjoy it Sam!
Can I use a crockpot instead?
Hi Jessica! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
This was delicious! Used chicken broth for the fluid and withheld the salt. Thank you so much!
I have this on the stove right now and 4 and a half cups of water doesn’t even cover the top of all the ingredients. Is it going to cook?
It should be okay, Sarah. The ingredients should not be completely submerged.
I just love love love your blog/site. Everything I make from here is 1000% yummy. I made the Pot Spinach Mushroom Artichoke Pasta tonight and truly enjoyed it. I felt like a little more salty more flavor so I added a vegetable bullion cube to the water. Hey! but that is the fun of recipes right? Taking something fabulous and perhaps tweaking a bit more to your taste. Thanks for sharing yourself, time and wonderful recipes with all of us in internet land.
Hello – What size Dutch oven do you have for these one pot recipes? Is 1 quart enough, or do I need a 3.5 quart size?
Thank you!
I recommend using 3.5qt.
I wish I read the comments before I made this. It was really easy to make but the 4.5 cups of water ended up watering the flavors down too much. Sadly, I ended up with a pretty flavorless soup. Maybe I should add less water? Boil the pasta and drain first? I like my pasta al dente, so maybe add the pasta last? I will try a vegetable or chicken broth next time!
Great Recipe.. I changed a couple things…wasn’t in the mood for onions so left that out…and added shredded chicken I had marinated in italian seasonings and olive oil and balsamic vinegar….and instead of water I used chicken broth..I also sauted the mushrooms and artichoke hearts in butter and the chicken juices before adding to the pot. Tastes awesome!!
A total waste of the ingredients all of which lost their individuality of flavour and texture after being cooked together without pre-frying. It turned into a tasteless slurry. The same ingredients could be sautéed together in the butter or a little olive oil and served tossed with freshly cooked pasta, wilted spinach and a little grated parmesan for a much more appetising and lower fat meal. My husband commented it tasted like a pressure cooked meal from the 1960s when everything was cooked together and had a uniform taste and texture. Also before anyone had been to Italy and knew what good pasta was like. The recipe has gone in the recycling, I’m sad I wasted paper on printing it out.
Only had whole wheat penne and no artichokes, but left proportions the same and turned out great!
No whole wheat problems and very flavorful.
Thanks ^-^
Easy dish but not much flavor. I added sundried tomatoes as well as a little olive oil. I would recommend boiling the ingredients in vegetable broth or chicken stock (not water) for a more flavorful meal. My boyfriend ate 2 bowls but said he wouldn’t ask for it again.
Your recipes are amazing. I was a loyal BBC good Foods follower but your recipes are better (sorry BBC).
For this specific recipe ….I would not substitute white mushrooms for Cremini – I made that mistake – the cremini is way nuttier and fulsome so it’s worth hunting them down. I used marinated artichokes, drained, and did not rinse, the flavour was great.
Thanks!!
I’d like to try this recipe over the weekend — would I be able to sub fresh artichoke for the canned? (I have fresh artichoke to use)
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
The flavors were great but I was left with a lot of excess moisture so the fettuccine got soupy — I think next time I’ll try 4 C of water instead of 4 1/2.
Thanks for a delicious recipe!
Absolutely delicious and absurdly easy! Loved it!!
I’ve made this a few times, have added chicken breast, shrimp and additional veggies, always turns out fantastic. Thanks!
Made this tonight and it was absolutely delicious !
This is delicious. I forgot mushrooms at the store so I omitted those and added a pound of peeled shrimp instead for protein to this awesome one-pot meal and it came out perfect! Yum!
This was delicious! I made it exactly as written, except I added 3/4 pound of small raw shrimp during the last 3 minutes. Thanks for such a great recipe!