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’m wondering if this can be used in conjunction with your one pot creamy garlic pasta. Adding all the extras to the base of that creamy sauce. Yum!
Yes, absolutely!
Not a big fan of fettuccine noodles, can I use regular spaghetti noodles or thin spaghetti and just use the full box?
You can substitute 12 ounces spaghetti.
I made this last night – my daughter requested “pasta for dinner” and a quick internet search led me here. I had all the ingredients (no last minute dash to the grocery store!). Only change I made was to halve the recipe – no complications it came out wonderfully – almost like a carbonara sauce which I love. This is going into the rotation and going with my daughter when she goes back to college – a great easy dish anyone can make. Thanks!
I made this tonight and it didnt come out as I would have liked. It was really bland in my opinion. The only change I made was to use vegan cheese. At least I tried it! But I doubt I will be making it again. I need a little more flavor in my food 🙂
Recipes are a base and can be adjusted to your personal preferences but please note that using a substitution, such as vegan cheese, can result in a mediocre outcome.
I was so excited to try the recipe but it was an epic fail…… Would have been good if cooked traditionally. As a one-pot meal the pasta all stuck together, the starch from the pasta made the sauce gluey. Just didn’t work out for me! Sorry
Bummer! Did you use standard pasta noodles rather than whole wheat or any other type of noodles?
Maybe the pan was too small?
I had the same experience. Plus we found it very bland. I like one pot meals, but this did not work for me.
Ps. I use your recipes often. This was the first we did not care for.
Thanks for so many great ones.
How would you adjust the measurements to only serve 2-4 people? 6 seems way too much. Thanks!
You can halve the recipe as needed.
I made this for dinner tonight it was fantastic. I used whole grain pasta and split the water with chicken stock. I also cooked the onions. One pot wonder. Thank you
Ok I used whole grain not a good idea. (Bad on my part) When my dish cooled off it was too thick. The next time I make it I will use just water and regular pasta. thanks
Maed this tonight! It was FANTASTIC!! I have done several other dishes of yours in the best 2 weeks, all have been incredibly yummy! Cheers! 🙂
Delicious and EASY! Loved it. The only thing I did differently was that I used marinated artichoke hearts, which I think added a nice little zing. Also, I added a little Dijon mustard, because it sounded good.
That’s what I like about this recipe. its so adaptable. I’ll definitely be making it again with other variations on a yummy theme.
I can’t tell you enough how much I love your website! I had never tried one-pot dishes before I came across yours. My previous favorite was the zucchini mushroom… now this is my new favorite. Tastes wayyyy more complicated that it is. Thanks for doing what you do– I’ll keep coming back for more recipes.
There was SOOOO MUCH LIQUID left even after cooking! Had to drain the whole thing, where it lost a lot of the flavor. I ended up with bland boiled mushrooms and it was not very pleasing. Better to sautee the veggies with garlic and herbs first then toss with the pasta, IMO.
Liz, did you use the entire 12 ounces of fettuccine as directed in the recipe? With that amount of pasta, the 4 1/2 cups water should have cooked down almost completely.
this is insane. It takes like an hour to reduce that much liquid
Not at all! The pasta absorbs the liquid.
I have to say mine turned out perfect, there was no extra liquid. I’m not sure why some have watered down pasta, maybe they forgot to drain the artichokes? I had a extra can of artichokes that I ended up opening for another recipe but I didn’t end up using it so I found this recipe when I did a google search. Thanks for helping me use up the extra can of artichokes! 🙂
I have a 16oz Barilla fettuccine pasta, do you know how much water I should add? thanks
I would recommend another 1/2 – 1 cup but as always, please use your best judgment.
I made this tonight, following the directions exactly and it came out perfectly! My husband LOVED it and asked that I add it to the rotation. We are huge fans of mushrooms and spinach, so we will likely add more of both next time. YUM YUM! Three nights in a row I’ve made something from your blog and each night was a hit. Thanks for posting such great recipes!
I made this and it was Too watery. I would cook the fettuccine separate and add it at the end. Otherwise, I would try this again as I usually have the ingredients on hand. I get the canned packed in water artichokes from Trader Joe’s and keep them on hand!
The recipe looked so good I made it for lunch. I went strictly by the recipe except for using chicken broth, and the directions were easy to follow. The fettuccine tasted great. I didn’t really get the taste of artichokes though. Maybe add them later in the simmering process?
This was a hit! Thank you so much for sharing this recipe. I never made a one-pot meal and your instructions were spot on! I was suspicious that my fettuccine said 7 mins but 12 mins with a bit less liquid worked perfectly! Great satisfying meal for a newbie vegetarian.
One question – what is the best way to reheat the next day?
Unfortunately, I cannot answer this with certainty as there were no leftovers left! Please use your best judgment for reheating.
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…