This One Pot Spinach Artichoke Pasta is packed with vegetables, aromatics (garlic, onion), and broth so that every bite is packed with flavor. The broth and pasta create a rich saucy gravy in the pot that coats everything in wonderful flavor. This one pot pasta is the easiest, tastiest “dinner in 30 minutes” meal!
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Use Fresh or Frozen Spinach
The original version of this recipe used frozen spinach, but the price of fresh spinach has come down tremendously in the past six years, so I was able to remake this with fresh spinach for about the same price as frozen. Fresh spinach has a much better texture, but frozen is still an option if you have that on hand or can’t get fresh spinach for a decent price.
Whether using fresh or frozen spinach, it can be added to the recipe at the same point—after the pasta has cooked. Frozen spinach is added to the pasta without thawing, and the heat of the pasta quickly thaws the spinach as it’s stirred in.
What Kind of Artichokes Should I use?
You can use artichoke hearts packed in a brine or marinated in oil. Either will work just fine. I usually find the kind packed in a brine in a can to be a little more affordable.
Can I Use a Different Pasta Shape?
Yes, you can use a different type of pasta, just be aware that different shapes may need different amounts of broth to cook properly, so you’ll have to adjust the recipe slightly. You can do this as the pasta cooks, adding more broth if it becomes dry before the pasta is tender, or allowing the pasta to boil without a lid if it’s too brothy when the pasta is nearly cooked through.
Can I Freeze the Spinach and Artichoke Pasta?
Yes, you can freeze this dish, just be aware that the pasta may soften further through the freeze and reheat cycles. The best option for reheating would be in the microwave, first on the defrost setting, then high once it has loosened enough to stir.
Love One Pot Pastas? Check out my entire category of One Pot Meals for more!
One Pot Spinach and Artichoke Pasta
Servings 6Ingredients
- 8 oz. mushrooms ($1.69)
- 1 13oz. can artichoke hearts ($2.59)
- 4 cloves garlic ($0.32)
- 1 yellow onion ($0.32)
- 5 cups vegetable broth ($0.65)
- 2 Tbsp olive oil ($0.32)
- 12 oz. fettuccine ($0.82)
- 1 tsp dried oregano ($0.10)
- 1/2 tsp dried thyme ($0.05)
- freshly cracked black pepper ($0.05)
- 4 oz. fresh or frozen spinach ($0.65)
- 1 pinch crushed red pepper (optional) ($0.05)
- 3 oz. feta (optional) ($2.19)
Instructions
- Rinse the mushrooms to remove any dirt or debris, then slice them thinly. Drain the can of artichoke hearts and roughly chop them into bite-sized pieces. Thinly slice the onion and garlic (you can mince the garlic and dice the onion if you don't like large pieces).
- Place the vegetable broth, olive oil, mushrooms, artichoke hearts, onions, and garlic in a large pot. Break the fettuccine in half and add it to the pot along with the oregano, thyme, and some freshly cracked pepper (10-15 cranks of a pepper mill). Push the ingredients down under the broth as much as possible. Place a lid on the pot and bring it up to a rolling boil over high heat.
- As soon as it reaches a boil, stir the pot to evenly distribute the ingredients and prevent the pasta from sticking. Turn the heat down to low so that the pot is simmering. Allow the pot to simmer, with the lid on, stirring every couple of minutes, for 10-15 minutes, or until the pasta is tender and most of the liquid has been absorbed. Make sure the broth is simmering the entire time, turning the heat up slightly, if needed, to maintain a simmer.
- Once the pasta is cooked through, add the spinach and stir it into the pasta, allowing the heat to wilt the spinach (if using frozen, stir until the heat has thawed the spinach).
- Serve the pasta hot with a pinch of crushed red pepper and some crumbled feta on top, if desired).
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Scroll down for the step by step photos!
How to Make Spinach and Artichoke Pasta – Step by Step Photos
Start by prepping the veggies. Rinse and slice 8 oz. mushrooms. Drain a 13 oz. can of artichoke hearts and then just chop them up roughly so that they are in smaller, bite-sized pieces. Thinly slice one small onion and 4 cloves garlic. If you don’t want big garlic pieces, you can mince the garlic and dice the onion.
Place the sliced onion, mushrooms, garlic, artichoke hearts, 12 oz. fettuccine, 2 Tbsp olive oil, 1 tsp dried oregano, 1/2 tsp dried thyme, some freshly cracked black pepper (about 10-15 cranks of a pepper mill), and 5 cups vegetable broth. If your pot is not big enough for the fettuccine to lay flat across the pot, I suggest breaking it in half first. My pot is quite wide, so I left it whole.
Push all of the ingredients down under the liquid as much as possible. Place a lid on top and bring it up to a boil over high heat. As soon as it reaches a boil, give it a good stir, and reduce the heat to low.
Let it simmer on low, with the lid in place, stirring every couple of minutes, for 10-15 minutes, or until the pasta is tender and most of the liquid is absorbed. Make sure the broth is simmering well the entire time, turning the heat up slightly if needed to maintain a simmer.
Once the pasta is cooked, add 4 oz. fresh spinach and stir it into the pasta until the spinach has wilted. If using frozen spinach, stir it in until the heat from the pasta has thawed the spinach.
And then you suddenly have this! Amazing! Easy! Yum! It’s a WONDERPOT!
Take a closer look… see that yummy sauciness in the bottom of the pot? 👌
Serve the One Pot Spinach and Artichoke Pasta as is, or add a pinch of crushed red pepper and some crumbled feta. It’s also pretty good with Parmesan!
I’m a big fan of the recipes here, but this was a total disappointment. The pasta did NOT soak up ridiculous 5 cups of broth. I used everything exactly to the recipe. It was SOUP. Do not recommend this recipe at all.
Echoing all of the prior complaints—I feel like I shouldn’t have to read the comments of a recipe for it to come out as promised, especially since they’ve been here for years at this point. I only checked said comments when I was already realizing my dish was way too soupy so I followed the corn starch rec, which you also SHOULDN’T do because it made everything slimy. Frankly, I’d rather have had the soup. Of course, the pasta was overcooked and everything was bland, only saved by a generous heap of feta. All in all, I ended up with the kind of thing an evil lunchlady serves in a cartoon and tossed the leftovers. BB, where’s the update for this broken recipe?
I agree with the comnents that day it ended up soupy unfortunately. I cut down the portions to 4 – 8 oz pasta. But has everyone forgotten about cornstarch?! I added two teaspoons cornstarch (with equal parts cold water) and it was perfect. Only problem is the pasta ended up a little overcooked as I had to let it boil a little extra for the cornstarch to make the broth thicken. Overall though, turned out well. Cornstarch is a life saver.
This turned out ideal for us. We tried to make it as close to the recipe as possible as I am not a comfortable cook (hence a reason to love one pot meals!). Before starting, however, I changed the number of servings from 6 to 4 and we still have leftovers. Happy day!
Flavor profile was very good! However, the result was not a plated pasta dish, but soup. Full disclosure, I used small shells instead of fettucine because that was what I had in the cupboard. There was so much liquid left after the pasta was done that I stirred the feta, and maybe half a cup of shredded cheddar/jack into the pot. And it was still soup, but a very tasty soup. When I make again, I will cook the pasta separately. Also, there were very tough pieces of both spinach stem and artichoke heart that I had to spit out, so, not a dish for company.
Has anyone tried red lentil pasta?
I have some Banza spaghetti noodles I would like to use. I use them in a pasta bake but have not tried with a wonderpot meal. Thanks!
Nicole…Red lentil pasta is what I used & the pot was delicious! I cooked the pasta for the minimum time (10 minutes) but it possibly could have gone longer. Enjoy!
I followed what others said and used 3 cups of broth instead of 5 and cooked the noodles with the lid off and it turned out to be the perfect amount of liquid. I sautéed the onions, garlic and mushrooms. This is a must! I also added sun-dried tomatoes and capers and topped with nutritional yeast and it was absolutely delicious!!!
I am lactose intolerant. Would you change/substitute an ingredient in exchange for feta?
Hmm, I can’t really think of anything non-dairy that would give a similar effect. I would probably just make it without. But that being said, the feta does add a nice burst of flavor to the dish. Maybe try adding some lemon zest or something at the end for a little pop.
If it helps any, I’ve seen recipes for making your own vegan feta cheese out of tofu. They look pretty simple (just throw together a few ingredients and marinate the tofu overnight or a few days as preferred), and I think you could use it in this recipe with a little advance planning.
I realize this is an old comment, but in case it helps anyone else: I often add finely diced olives to recipes that call for feta if I’m cooking for someone who can’t have dairy, as olives add a similar briny bite. That said, feta has a very low lactose content, so a lot of people who are lactose intolerant (myself included!) don’t have problems with a small amount of feta like the amount called for in this recipe–obviously, you know your own condition best, but being lactose intolerant doesn’t necessarily mean “no cheese, ever”.
The flavors were great together. However, I’d recommend 3 cups of liquid instead of 5 (I had to remove 2 cups toward the very end and of cooking) and sauté the onions/garlic/mushrooms at the beginning to develop even more flavor. My husband loved it! I was mildly disappointed especially after how absolutely perfect my Budget Bytes sun dried tomato one pot fettuccine turned out.
Used spaghetti noodles, costco artichokes in brine, 1/4 onion (vs whole), and canned mushroom. A delight topped with feta
I should have read the comments before I started the recipe. Turned out very soupy, not flavorful. Ended up draining the broth and adding jarred tomato sauce for some flavor. Next time I’d absolutely sautee the garlic, onions, and mushrooms.
Just made this! I used chickpeas instead of pasta for a healthier mix, and halved the amount of broth. I thought it was good, but a little bland at first so I added a bit of white wine vinegar and dijon and thought it was great! Thanks for the recipe!
We substituted chickpea pasta in this, and I unfortunately do not recommend that variation. It may have been the wonderpot cooking method, but it broke down into a gloppy mess- do not recommend using chickpea pasta!
But excited to try it with regular pasta!
This is one of our go-to recipes now! I use the vegetable better than bouillon to make the broth, baby bellas for the mushrooms, I mince the garlic and slice the onions. I’ve never made it with fettuccine; the first time I made it I used linguine (which was really good). and since then I’ve used angel hair because that’s what my husband and son prefer for pasta. I stir it occasionally when I’m checking to make sure it’s simmering, that may help the people who had pasta that stuck together. I think for people who like mushrooms and artichokes this is an amazing dish! The red pepper flakes and feta add a lot, too. Thank you for such an awesome, filling, and easy recipe!
I made this for dinner and it was delicious! I did change a few things; I understand it is supposed to be a one-pot recipe, however not sauteing the onion, garlic and mushrooms prior is missed opportunity for flavour development.
I recommend; sauteing the onion and garlic first in the olive oil, then adding the mushrooms, sweating them out and getting a good browning on the bottom. Then you can deglaze this when you add the veggie stock (then I added artichokes, spices and the red chilli flakes here). I was making this for multiple serves so rather than adding the pasta here, I just cooked the sauce for about 10 minutes, added the spinach, wilted and finished with salt and pepper. I cooked up the pasta in an individual serving of sauce (also didn’t have a problem with the fettuccini sticking together).
Absolutely delicious!! Made with whole wheat rigatoni and topped with a bit of goat cheese…This will be a staple in the house!! Thank you!!
This is an A++++ recipe! I loved every single bite. This is is definitely going to be a regular meal that we make.
I did “customize” it a bit using ingredients we had on hand. I used 16 oz of spaghetti, used a dry blend of Italian herbs (instead of separately adding tyme and oregano separately) , chicken broth instead of veggie broth, and parmesan cheese instead of feta. I also added in about a pound of Italian sausage that I grilled in our air fryer before adding to the dish. In addition to that, I opted to saute the garlic, mushrooms, and onions for about 5-10 min before adding all the other ingredients.
Not sure what I did wrong, but my fettuccine stuck together like nobody’s business. Stirred the heck out of it for way longer than I should have, and now half my noodles are mushy and half are in clumps with the consistency of chewing gum. Flavor is very muted and bland. I hold it up to my nose and the primary aroma is plain pasta. Absolutely no idea what I would have to change so that “every bite is packed with flavor”, unless we mean the flavor of parmesan cheese (mine was moldy so I couldn’t use it :( ). What I could sense past starch was yummy and when I got a bite of artichoke it was good, but suffice it to say, I had problems with this one.
Same problem here! Huge clumps of pasta stuck together and I followed this recipe as written. I’d still use the recipe but substitute a thinner pasta. It wasn’t bad flavor-wise but I had to throw the whole pot out because there were almost no individual noodles. It was all separate small clumps.
Its good as a start, but feel like its missing something flavor wise and falls a bit flat. I’m not skilled enough in food theory to know what it needs however!
This was delicious. I sautéed onions, mushrooms and garlic before continuing. I only used a 6~ounce can of marinated artichoke hearts as that was what I had on hand. Used chicken broth, rotini and Parmesan as substitutes. Reduced the red pepper to a dash and put it in with the broth. Let the pasta sit to absorb the liquid if desired.
This was really good! I ended up with extra liquid so I ladled some of it out and it was perfect. Instead of using veggie broth I used veggie bouillon cubes and water and it was so good! I feel like they add so much flavor. I also added some shaved Parmesan cheese. So easy and delicious! Thank you :)
Made small adjustments:
– I sautéed the onion and later the garlic.
– I already seasoned the onion with some salt.
– I then sautéed the mushroom until it shrunk in the same pot. Added the thyme and oregano at the same time
– I deglazed with a splash of white wine
– used spaghetti instead.
Turned out tasty enough! Also works well with grated gouda cheese, which is what I had on hand.
I was so excited to cook this dish but ended up really disliking it. It had an odd taste and was fairly bland so I added some extra red pepper and both feta and parmesean which helped. I am disappointed and now have a big bowl of it left to eat for the week. I definitely won’t be making this again, as lovely as the idea of a one pot dish sounded the wonderpot was anything but wonderful.
I made this tonight and it turned out great! Not soupy like other commenters mentioned either. I added about a teaspoon of white miso paste to add an umami kick as well. Will for sure make it again.
This was one of the most disgusting meals I’ve ever tasted. It came out like a soup and was extremely mushy. The flavors were all awful together too. I had to throw out the entire meal prep’s worth of this dish because it was that inedible.
I’m so sorry to hear this. I’m happy to walk through the recipe or troubleshoot with you if you’d like to shoot us an email at support at budgetbytes.com
I whole heartedly agree that this recipe was pretty awful. Even my good natured easy to please husband had a tough time trying to hide his displeasure with the meal. And, it’s definitely not a cooks err nor do I need anyone to walk me through the recipe. I do need help taking the trash out, though.
This was delicious but the liquid was waayyyyyyy off. Granted I used double the mushrooms so I used 1/4 c extra liquid to help cover, this was definitely a big mistake. I ended up with almost a soup. Even after boiling it with the lid off for the last few minutes. Want to try it again, will just adjust the liquid a bit if I use so much mushroom again
Update:
Turns out all it needed was apparently some time to set! It looked sooooo soupy but I guess it all gelled a bit more and soaked up a bit more with some extra time. Yay! So good :)
I made this today, as is, and it was incredibly delicious! Thank you!
You’re welcome Julie!
I don’t like mushrooms so I left them out but added some halved cherry tomatoes part way through cooking. I suggest adding a squeeze of lemon juice at the end!
Oh good to know! Thanks for sharing Jenny.
I am a pasta lover. I tried this one and this came wonderful. Thanks for this recipe and idea. Keep posting.
Thanks for sharing Dennis!
I wish I could eat these one-pot recipes, since the starch really does add nice texture to the sauce, but it’s way too much processed starch for me, since it’s not rinsed off like regular pasta. I always felt really ill after eating any amount of it :(
This sounds like something which is right up our alley….everything we love. I like to use Crimini mushrooms, whenever a recipe calls for mushrooms, since they have a lot of flavor. I don’t ever buy any kind of broth in a carton. I always have several kinds of “Better than Bullion” jars in my fridge, so I mix up my own broth. We DO love spinach, but it wilts down SO much. I either increase the amount, or use Baby Kale, instead. Thanks for this terrific recipe. I’m sure we’ll love it.
I LOVE crimini or chantrelle when they’re in season! Great tips Angelina.
This looks amazing! I need this in my life asap!
Paige
http://thehappyflammily.com
So this was VERY good, but I kinda did a couple things to amp up the flavor a bit. Still only using one pot, I sauteed the mushrooms onion and garlic before adding the artichokes and noodles. Instead of veggie broth I used water and added a chicken bouillon cube for each cup of water (so 5 cubes total). I know this makes it no longer vegan/vegetarian, but it was *really* good. Then I topped it off with some parmesan and romano at the end after the spinach.
This was cheap, simple, and very very good. Can’t wait to make it again! Next time I’m adding aspargus. :)
Great tips! Thanks Shelby!
I love this recipe and have made it several times! It’s so easy and delicious. My usual alteration is to add frozen edamame beans at the end with the frozen spinach. I also happened to have some chopped up purple cabbage so I threw it in and am loving the results! Thank you for this awesome recipe!
Oooh love those additions!
This was really good. (Though my kids said it would be better with chicken! =) I did sautée the mushrooms, onions and garlic before adding everything to the pot. I also added the whole box of fettuccine (16 oz) and left uncovered for about half the time and it was perfect – no left over liquid but still creamy. I also added a few TB of cream at the end and quite a bit of parmesan. Made it much less healthy, but my kids really ate it up!
This was incredible stuff–one of those rare and lovely recipes that was easy to put together, yet tasted elegant. I added some Soy Curls for a bit more substance, but otherwise followed the directions. There did seem to be some extra liquid at the end, but I took advantage of that by under-cooking another two ounces of pasta to add to the leftovers. That soaked up the remaining broth and expanded the leftovers to make portions for lunch the next day.
This one will definitely be going into regular rotation.
I used 8 oz whole wheat penne (because that’s what I had on hand) and 4 cups of broth. Otherwise, followed as written- absolutely delicious!
This is so delicious! I’ve been wanting to make a vegetarian beef stroganoff for ages now, so I took this recipe and made these alterations:
– no artichokes were added
– Beyond Beef crumbles
– EXTRA dried herbs plus a few dashes of Bragg’s aminos to season it
– A 1/4 of regular whipping cream
If it’s this good right out of the pot, I know it’s only going to get better over the next few days.
I made this without the mushrooms and artichokes (I didn’t have them) and it tasted a little “healthy”. It is healthy though. I think this is the healthiest pasta dish I’ve ever made. I do think the mushrooms and artichokes would help the flavor. It was a quick and filling meal. It would actually probably be a good side for chicken. It’s not my favorite recipe from this site, but it’s not bad by any means.
Made a few adjustments to the recipe- used green onions chopped instead of regular onions, baby Bella mushrooms sliced, a 15oz can of fire roasted tomatoes, pecorino Romano cheese to taste, a garlic and herb seasoning blend, butter instead of oil, and fresh spinach chopped and added at the end- a crusty bread and it was a meal to remember!!!!
I have made this a couple of times now and I have to agree with other readers that it is a little bland.
The second time around I did sautee the onions and mushrooms and that helped add some flavor, but that just adds another step. I also added a ton of nutritional yeast and that helped add some extra flavor as well.
I will definitely make this again, keeping the above changes. I also plan to sautee the mushrooms with a little bit of balsamic and will add more mushrooms than called for, because my family LOVES mushrooms.
Even though I’ve had to make some changes to suit my tastes, this is a really easy and filling meal and is one people should try if they like the ingredients in the dish. I would just recommend tasting and adding some flavor makers as needed.
I agree about tasting ingredients first! I’d never eaten artichoke before, then I made this recipe and felt like the flavours just didn’t go well together. The only thing I changed was using spaghetti instead of fettucine. It also seemed much too “squishy” for my liking, but some people like that, so this seems like a problem with personal taste.
I am not a fan or mushrooms. If I do not add them should I cut back on the liquid??
No, you will not have to reduce the liquid if you omit the mushrooms. :)
I have been making this exactly as written for years now and we still love it. It’s a great way to incorporate greens into our diet. I do add a bit of salt at the end of cooking and I simmer with the lid off for the final few minutes. When I’m tired and don’t really feel like cooking, this is what I make. Thanks for a great reliable recipe!
This looks great and a good way to get more veggies in for the kids.
i loved this recipe and while all the substitutions are great – the really wonderful thing about this recipe the way it is written is it EASY! and quick – isnt that the point ?? Thanks for the great quick meal.
This was delicious! I sauteed the onion, mushrooms and garlic in olive oil, butter and wine. Then I dumped in the rest of the ingredients. I used bow ties instead of fettuccine. It was perfect.
I’ve made and loved many recipes from this site—until this one. I love spinach and artichoke, and so was really excited about trying this recipe. After all was said and done, it just tasted really salty. I used the vegetarian better than bouillon, and the whole dish tastes pretty much only like that, with some added salt from the artichoke– I’d advised anyone reading this to at least rinse the artichoke very well in addition to draining it, it seems that for me draining it was not enough.
Perhaps my own “saltiness” is compounded that I cook and meal prep for one and this definitely did not improve in the five more times I had to eat it….lol. Would not advise this for reheating. By the last one I was definitely “eating my money”, as they say.
Oh well. Planning to make your potato chickpea stew this week, Beth! Wishing myself better luck next time.
I can’t say how my adjusted recipe compares to the original here, but I think I made some improvements. I sauteed the onion, garlic, and mushrooms first to bring out their flavor, adding some red pepper flakes in for some spiciness. I reduced the 6 cups of broth to 4 cups and still needed to burn off some liquid at the end. I added about half cup of almond milk at the end for some more creaminess as well as about half cup of nutritional yeast. I halved the oil called for and it still tasted rich. You could probably go oil-free and it will taste about the same.
If you’re making a bunch for leftovers for the week, the pasta will keep cooking for awhile after it is removed from heat so if I did it again, I would reduce the cooking time so that the leftover pasta is still close to al dente.
Thanks for the recipe!
Made this last night – it was delicious! I did add lemon juice at the end but otherwise made as written in the recipe. The prep and cook time was minimal, which was great since I had gotten home from work at 6:30. And I have yummy leftovers for lunch today. Will definitely make this again!
I’m replying to this because I can’t figure out how to post a new comment, but this dish was probably one of the worst dishes i’ve made since i’ve been vegetarian. I did everything exactly as it says, but it tasted like nothing. Had to be the most bland dish i’ve ever tasted! I definitely would not waste my money or time on this website again.
Ashley, that’s really rude and sad. Our taste buds are all different and not everything will be to your taste. Personally, every recipe I’ve tried from Beth has been amazing except one (Greek Marinated Chicken – not bad, just bland). If I had said “Not wasting anymore time on this website!” after that one recipe I would have missed out on so many tasty things. Maybe you did it wrong (maybe I did the marinated chicken wrong) or maybe this combo of ingredients just didn’t do it for you. Either way, there’s no need to be so rude.
What a shame you would dismiss an entire website full of recipes simply based on one failed meal!! I’ve been following this website since Beth started it nearly TEN years ago and I have staples that my family eats every week and I feature some variations of the dishes in my catering business as well. I really hope you will give more recipes a chance or at least not judge YEARS of work by ONE meal you happened to not like. Aside from that, you could have added some salt or seasoning yourself… BLAND issue resolved! I added seasoning and some coconut milk to this recipe and it was just like eating Spinach and Artichoke dip over pasta- another dish I picked up from here years ago by the way!
Beth, I love your site. I have made this recipe several times now, but can’t get the liquid to pasta ratio right. If I only use 12 oz of fettuccine, I have too much liquid left. If I use a full pound, the broth is gone right after I cook and before I serve.
Also, I’m only one person and I don’t have any luck with the leftovers from this recipe.
One more question, can you use a different shape pasta besides fettuccine? Thanks to anyone who can help.
I suggest using the 12oz. of pasta, but let it simmer without the lid for the last five minutes or so. That will let a little evaporate while still cooking the pasta. You can definitely use a different pasta shape, but you may need to refine the pasta to water ratio again if you do. Different shapes have different surface areas, so they may absorb a different amount of liquid. :P
Just made this. It was great! I’d definitely make it again. The sauce was thick and creamy. I doubled the spinach and added some salt. I think I might add extra artichokes next time, as they pretty much all diminished.
I really enjoyed the wonder pot it was yummy
I used thin spaghetti and fresh spinach and this was great! I added the juice of a half of lemon at the end and it was AWESOME! Thanks for the easy meal.
Is it possible to make this recipe using noodle substitutes, such as the Shiritaki tofu noodles?
No, unfortunately that won’t work because those noodles do not absorb liquid like traditional pasta.
I made my own version of this and it was soo good.
I rather like the mild flavour. It smelled so much like Greek lemon roasted potatoes while it was cooking that I went ahead and added a splash of lemon juice.
I halved the recipe and used fresh spinach. I think next time I might sautee the onions and mushrooms first, just to bring out some caramelized flavour to give the sauce more depth.
Can anyone recommend a good mushroom replacement for this recipe? I really want to make it but honestly can’t stand mushrooms. Maybe cauliflower?
I also do not like mushrooms so I am going to leave them out and cook up some red and yellow peppers then add them to the pot when it’s done or another idea would be broccoli.
So I made this tonight. But it did not score well. It had a blane flavour and was one dimensional . I used organic vegetable stock with home grown spinach replace artichokes with broccoli (as they are not liked) had fresh mushrooms. Fresh herbs and handgrated parmigiano. The vote was 4/10. So would not recommend.
How can you criticize a recipe when you didn’t even follow it? Maybe YOUR recipe was bad, not hers.
Looks good!
Is it possible to use water instead of broth?
Well, the broth does add a lot of depth to the flavor and also the salt needed to flavor the dish. So if you use water instead you’ll at least want to add salt, but I suspect the result will still be a much more bland pasta.
This was delicious! I used fresh spinach and didn’t put the lid on at all so that the broth simmered down faster since my linguini only needed 9 minutes to cook. Will definitely make this again.
Everything came out nicely but it tasted really bland. I added more salt and pepper but still needed something extra. I just didn’t enjoy it at all however my daughters thought it was ok.
Made this tonight and it was excellent!! Thank you for another simple and nourishing recipe with a twist!!
Made this tonight, and it was delicious! I made a few changes in that I added a bit of crushed red pepper flakes, and doubled the amount of mushrooms. I think the moisture from the extra mushrooms resulted in me having quite a bit of liquid left over when the pasta was done, but I just scooped it out and all was good!
I think next time I might add in some sun dried tomatoes for a little bit of sweetness.
Sundried tomatoes were a great addition! Thanks for the idea!!
Hi! I’m wondering, could I use penne instead of fettucine for this recipe? I actually have all of these ingredients around my house, but don’t have fettucine. I have a 14oz box of penne and was wondering if that could be used instead.
It should work, although it might throw off the liquid ratio a bit. Just keep an eye on it while it’s simmering and make sure to stir often. If it starts to dry out before the pasta is cooked through, add a bit more broth or water. If it’s too soupy once the pasta is cooked through, let it simmer for a minute or two without the lid.
I added chicken sausage to this which I know adds to the price, but I wanted some protein. I used spicy chipotle sausage because it was on sale, and I feel like it added a lot to the flavor. This is delicious and full of nutrition. I make something from your website at LEAST once a week. Thanks!
Hey! What kind of pasta is that and how much did you use?
Literally all of that is in the description and the ingredients listing. Did you not even read it?
Way to be an A-hole, Bob.
Way to rate a recipe one star because you wanted to be snarky to someone in the comments. That brings down the average ya know 😕
It may not be the recipe’s fault and may be my use of whole grain pasta. But I didn’t love this; it seemed to be missing something. Once I added a little sauce it was much more enjoyable. The other issue I had was that there was so much broth left once the noodles were cooked through! I have no idea why. I wasn’t expecting it to be Ramen-style. I continued to heat it as the water cooked off, but it took twice as long as expected.
This is so amazing. Perfect even. I went all in with 10oz of spinach- worth it. Thanks for this Beth!
Oh wow this looks amazing! I’ll definitely try it out :)
Made this on Monday for dinner – leftovers were lunch and dinner on Tuesday, lunch on Wednesday, and probably also dinner for Thursday.
THIS IS SO GOOD.
Also cooked up some chicken breast and just served it on the side of a giant bowl of this. Perfect meal.
I made this today and it was fantastic! I was pretty impressed with the original italian wonderpot recipe, so I tried this and it tasted just as good. For the most part I did this by the book, only substituting chicken broth for veggie and fresh spinach instead of frozen. I expected the pasta to be a bit soft but it ended up quite alright. I’ll have to be honest though, without the Parmesan the recipe would have been a bit bland, but as a cheese lover everything tastes good with cheese. Next time I’ll add some salt. Can’t complain though, as a broke college student I plan on making this everyday for a long time.
This recipe missed the mark for me. I think it was mostly because of the canned artichokes, which I realize now I really don’t like. They really ruined the dish for me. The pasta in the hot pot kept cooking so everything turned out way too mushy. :( It WAS super easy and cheap, though.
Just made this last night (and instagramed it). It was super easy to make and came together really quickly, which was exactly what I needed since it was already after 9pm and I have to be up early for work.
I used a whole carton of fresh spinach (that I chopped before adding) in place of the frozen spinach and I doubled the spices because I really love thyme + mushrooms. I also used whole wheat fusilli for the pasta. I did try it with some nutritional yeast on it but I thought it was great without it,
This made a ton of food, so my boyfriend and I should be set for lunches for the next couple of days.
Thanks for the great recipe!
I made this with linguine, doubled the spices and used a bit more spinach. Next time I think I’ll try to find the un’marinated’ artichokes, but otherwise very good!
Putting uncooked pasta with all the condiments in the same pan is just WRONG.
You need to make the pasta on is own and the sauce on another pan. I can just imagine how overcoked the pasta would be by the time veggies are cooked, and goey for not straining pasta water away. :( This makes an Italian sad.
Please follow my advice
An italian.
There are multiple ways to cook almost anything. While this might not be how you want to cook something, try not to dissuade others, based on how you “imagine” something will turn out.
-An American
Lol this made me laugh.
I like cooking it together since the pasta absorbs the flavors more, but you’re right, “An Italian” it can easily overcook if you don’t time it right.
I think this recipe needs a little chicken in it, but that’s just a preference. :-)
Cooking it now! Smells wonderful and broth Tastes great. Way too much broth though. Gonna try to cook it down a bit more! Great recipe. Thanks!
This was so good! My first wonderpot experience and it was just wonderful :)
This was delicious – but even MORE DELICIOUS the second day, as leftovers!
I subbed gluten free rice pasta, and sauteed the onions, garlic, mushrooms and artichokes before I put in the broth and pasta. Then I boiled it a little bit longer than the package instructions, which left it a bit soup-y. Next time, less broth (GF pasta is tricky!) We added Parmesan cheese for dinner and brought leftovers in for lunch.
We talked about it after work like it was part of our day – “What’d you do today?” “Oh, this this and this, OH MAN that pasta tasted even better for lunch!” :)
This is great. I’m not a vegetarian so I used chicken stock, instead. I also used fresh thyme ’cause I had some on hand. The flavors work well, actually, too well, because we couldn’t stop eating it!!
This was absolutely delicious! I’m not a vegetarian, but this was rich and very tasty. Thank you so much for the recipe and for recommending Better Than Bouillon. This is the second recipe of yours that I’ve made and really appreciate your creativity and generosity for sharing such fabulous recipes. I look forward to making more!
I made this almost as written. I did use fresh spinach and added diced garden tomatoes (both added last 5 minutes of cooking) I also topped with parmesean which helped to thicken the broth a bit.
This was very good, healthy, and VERY easy to prepare! It will certainly be made again, but I will add more veggies! Yum!
Has anyone served this over zucchini noodles? Staying away from pastas but this sounds wonderful. Will try myself soon.
Golly, this is yummy! My boyfriend made this for me last night and he did his own thing with the seasoning. Tastes even better the next day :-D
This received widespread acclaim from my family. It was easily personalized on the back end, too — my daughter put some hot sauce on hers and my son added parmesan. I might double the spinach next time.
Made this tonight! Added red pepper flakes, nutritional yeast, dash of baking soda (just because I don’t like the bite of the veg broth), Italian seasoning (because I didn’t have thyme and oregano separately), whole wheat thin spaghetti, fresh spinach and topped with shredded parmesan.
Spectacular! So yummy!
I made this last night! I only made a couple of changes. I didn’t have broth so I used water and added a can of fire roasted tomatoes with their juice. To give a bit more flavor I used a tsp of red pepper flakes. I also used fresh spinach instead of frozen. I added a big handful of parm at the end. Definitely a quick and easy dinner to add to the cookbook!
I had this last night and really liked it. I used bouillon paste for the veggie broth, so I was able to flavor my broth strongly. Thanks for a great recipe!
I’m surprised to see anyone in the comments saying it was bland. I used vegetable bouillon to make the broth. And I used fresh artichoke. I thought it was great considering how skeptical I was. I did have what seemed like alot if juice leftover, but I think ifi added more pasta/veggies it would have been good. Delicious!
We had this for dinner last night and I was good — nice, warm, comfort food. I did saute the onion, mushrooms, and garlic first before adding the rest of the ingredients. I used whole wheat linguine, cooked for 11 minutes, added salt and pepper to taste, and topped with grated parmesan. Two of my three kids liked it. Next time, I’d also serve with sauteed shrimp and maybe a bit of red pepper for a kick. There was more liquid left in the pot than I expected, but not a drastic amount. I’m already looking forward to having some leftovers for lunch!
Just made this-loved it! Do you think I can freeze some and save it?
Yes, although the pasta will continue to absorb the liquid and soften, so if soft pasta bothers you, you may not like it.
I was excited to try this recipe, but I too found it a bit bland. After tasting it we added red pepper flakes and a bay leaf as one of the commenters suggested and that did help. I really like the concept of the wonderpot though, so this has inspired us to do some experimenting along these lines which we are looking forward to!
Hi,
Do you think there is and reason I could not just do tbis in the crockpot on low for 4 or so hours?
Looks yummy! Ill tell you how it turns out.
This one will definitely not work in the crock pot. It needs a very brief cooking time to make sure the noodles don’t disintegrate. You’ll end up with a pot of mush if you use the slow cooker. :)
I just tried making this and it did not turn out the way that I had hoped. I followed the recipe to a T and it turned out pretty bland. The veggies have very little flavor and same with the noodles. Good idea, but the recipe definitely needs some tweeking.
The amount of flavor probably depends a lot on the brand of broth used. Some are more flavorful than others.
I’ve made this a dozen times and it has turned out great every time. If people are having problems with the pasta not cooking they are probably putting too much in the pot or not breaking it in half. I’ve made it with linguine and that was good too. Everyone I have made it for has absolutely loved it and gone back for seconds. Also – it tastes really good and possibly even better leftover. Thanks!
I would love to feature this recipe on my Vegan blog this coming Tuesday. I made it and loved it and so would my readers. Are you ok with that? Thank you for this recipe.
Sure, no problem Cherri! :)
Here’s the recipe feature http://brownveggiemom.blogspot.com/2015/01/week-night-one-pot-pasta.html
Let me start by saying, Thank You for introducing me to such a delicious and easy meal.
I substituted asparagus with artichokes and I used fresh spinach instead of frozen. I also sauted the onions, mushrooms and garlic in some butter for a few minutes, added the spices in it to release the flavor and then added the broth. My kids, 12,8 and 5 are it up, veggies and all. I added some crushed red pepper too for some extra kick. Love it!
This is an ok recipe as is but with a few changes, it really becomes something full of flavor and color. I was working with what I had on hand so I had to omit the onions and artichokes. I also used a skillet vs a pot. I close to tripled the amount of mushrooms (2 1/2 – 3 cups) and sautéed them along with the garlic in a bit of olive oil first. I truly think that sautéeing your veggies beforehand really brings out the flavor. I then added the broth (I used chicken broth) along with a box of rigatoni. I doubled the amount of oregano and also added rosemary, some basil, and a pinch of red pepper flakes along with the thyme and black pepper. About halfway through cooking, I added two diced tomatoes. I also used fresh spinach vs frozen. The sauce was very watery for me at the end so I added a mixture of flour and water (you can also use cornstarch). I had no issues with the pasta not cooking properly. I kept a lid on the skillet and stirred it every few minutes. This would really be perfect with some chicken added in the beginning! I will try this next time with the onion and artichoke but I loved the way mine turned out for me! Thank you for the inspiration!
I agree. As is, it was pretty bland. I had to add salt, and pasta sauce for it to be any good. I wish I would have read your suggestions beforehand. I’m not trying to be rude, just being truthful.
I just made this and it turned out great. Very rich and flavorful, plus extra points for being silly easy. I’ve found in the past that sometimes fettuccine sticks together and ends up cooking unevenly, so I stir it with a pasta server, which separates the pieces and works like a charm. I used Better than Boullion and it was too salty, but that’s easy enough to correct next time (I’ll go down by a third). And there will definitely be a next time.
i made this tonight using penne pasta instead of fettuccine & it was really good. that was my only substitution. it did have a bit too much broth at the end, but we still really dug it. thanks!
I made this for dinner tonight, and it was delicious! I modified the recipe by adding peas, replacing the spinach with kale, and stirring in a little heavy cream at the end. It tasted like alfredo, and my husband raved about it. Love your site, Beth!
Made this tonight and it came out perfectly! Stirred all the ingredients together before I turned the heat on to evenly distribute and prevent sticking. Added a little more seasoning than recommended. It was great with a little parm cheese! Thanks for the quick, easy recipe!
Made this last night – it was great, such an easy meal for me and my vegetarian boyfriend.
My pasta stuck to itself a little, but I think if you give it a good mix and get it evenly distributed before you take it to the heat, that would be less of an issue. It wasn’t a big deal and I was able to break up the stuck together strands as it cooked.
I used fresh spinach but I love Better Than Boullion so used that concentrated product to save money on broth. DELICIOUS!
The photos are great aren’t they? Well, take a look and walk away!
This is a terrible recipe. The pasta could not possibly be cooked properly because it is not fully submerged in Liquid. There is no way to cook it properly. Some pasta was overlooked and mushy and some had a weird texture and was not ready to eat. And yes, I did stir it every 5 minutes or so. I did not walk away, I was vigilant and hoped for the best while my loved ones were rooting for great results. They were brave and ate it.
U threw away most.
Did you break the linguine in half? Did you use a big enough pot for the linguine to lay flat on the bottom? Different pasta brands have different cooking times, so maybe it was the brand. I didn’t have a problem with Barilla not cooking evenly.
I did have a problem with 5 cups of stock. It was too much liquid for me, so next time I’ll simmer uncovered so it can reduce.
Also price came out closer to $12 total. California has higher prices.
I wonder where they get the prices.. because that’s not what my grocery sells it for! Especially the broth and spinnach..
There are so many positive reviews so I thought I would try this, but even though I followed the recipe exactly it turned out really bland and had a weird texture and I ended up throwing it away.. really disappointing.
I wish I would have read this before I made it :( Yes, very bland.
Has anyone used the calorie-free shirataki noodles in this recipe? How did it turn out?
I made this tonight! It was so good! I substituted broccoli for the spinach because that is what I had. I also threw in some chicken I had left over! My hubby loved it! We had seconds and still left overs! Will be making this again soon!
I added some andouilli sausage. I did not have vegetable broth, so I substituted chicken broth. I did not have oregano. I used fresh baby spinach. I used linguini. Hope it turns out as well as your original recipe.
Added browned turkey sausage! yummo!
I’ve had my eye on this for a while. I used rosemary in place of oregano, will probably either pre-cook my onions or just use less onion. I think this could be good with frozen broccoli also, if you don’t like either mushrooms or artichokes.
Im curious if you think you could throw this in a crockpot?
I don’t think this would work in the crock pot because it would just cause it to get mushy.
I’ve been making this recipe every meal rotation (so about every two weeks) in my house for the last year and IT IS ABSOLUTELY MY FAVORITE THING TO MAKE AND EAT. I cannot get enough of this stuff. It turns out so creamy and delicious. Thanks for the wonderful recipe.
This sounds wonderful! But I’m trying to stay away from gluten. Has anyone made it yet with gluten free noodles? If yes, which kind and how did it come out? Sorry if someone already mentioned this…I didn’t read thru all 140 comments:/
Some people have used it with success. One person ended up with a mushy ball. Seems to depend on the kind.
Could you tell me how large a pot this would need, the largest one I have is a 4 qt. dutch oven. Thanks!
You probably want a six quart stock pot for this.
We tried this wonder-pot, and loved it! We used kale in the place of spinach, and it was super tasty. These are great meals for those of us that work crazy hours and need a fast one-and-done dinner when we get home after a long day.
I made this yesterday. I added finely chopped broccoli, and a good measure of butter beans for protein. Was surprisingly good, although I would probably add some basil or white wine vinegar next time for more flavor.
I’ll try this with tuna as well.
I found this recipe and decided to try it with the ingredients that I found in my kitchen. I substituted spinach for kale and fettuccine pasta for rotini pasta. I enjoyed the dish! It tasted really good!!
My son isn’t a fan of mushrooms and my husband isn’t a fan of artichokes, but when I made this they both ate this up and asked for seconds! This was so easy and delicious, we subbed beef broth and then added some chicken (I know, breaking all the rules lol) and it turned out so velvety and flavorful. I want to make this on the regular now!
Sounds yummy and I can’t wait to try it! Quick question… I would like to add chicken to it, when would be the best time to add it and how much?? Thanks!!
I would use pre-cooked chicken (like a shredded rotisserie chicken) and add it in the beginning with the rest of the ingredients.
Hi! If I don’t have a big pot could I make in a Le crueset?
Those are safe to use on the stove top, right? If so, then yes. :)
I have Le Crueset too did it work? Did it stick to the pot?
WOW! I made this last night and even my 10 yr old loved it. This is a wonderful recipe – thank you!
I made this last night and loved it. I really enjoy reading all the comments and getting ideas that appeal to me. I lightly sautéed my veggies first in my cast iron for that great taste. This would also be wonderful with shrimp and pine nuts especially adding some lemon to it. Thanks Beth for all your recipes and inspiration.
I made this the other night and it was SO GOOD. I could barely get it into the bowl, I couldn’t stop eating it out of the pot! I used chicken broth and left out the onions (since I didn’t feel like chopping them, haha!), and I had a little issue with it being too watery at first because I didn’t measure the amount of broth I was using properly. I took out some of that broth near the end of cooking time and just drank it as a soup and it was honestly great that way too! I also made your Greek marinated chicken a while ago and it was delicious. I’m looking forward to trying your chana saag for dinner tonight! Thanks so much for writing such a great blog!
As always….This rocked my face.. Thanks :)
Okay, uh. This is amazing. Why hasn’t anyone thought of a wonderpot before?? INGENIOUS!
I just made this and I loved it. I added a bit more salt, some chicken, and some hot sauce (initial taste test was kinda bland). It turned out great in the end and tons of leftovers. We have unofficial who has the best lunch contests at work and I can’t wait til they see mine tomorrow!
This was disgusting. I have no idea how so many delicious ingredients could turn into a mess if flavorless yuck, but this managed to do just that. I would like my money and my time refunded to me for this waste of a meal.
I agree, this was not a keeper. So disappointing!
Added a dash of lemon juice, gave the dish a nice kick – finger licking delicious!!!
Made this tonight, used chicken stock instead of veggie, added a lil Lawrys seasoned salt. It turned out pretty good, but I think it needed some meat. Next time, I’m gonna try adding some chicken or steak to it :)
Do you happen to know if this recipe would freeze well to make ahead for a rainy day/emergency? Any suggested changes to make it more freezer friendly?
It will freeze okay, but the pasta will soften and may become slightly mushy upon reheating. It’s a pretty quick and effortless recipe, though, so I’m not sure it would be worth freezing and reheating rather than just making fresh. :)
You could mix all dry ingredients, except pasta, in a freezer bag and all wet ingredients in a different bag and freeze for another night. The wet ingredients would most likely need to be thawed before cooking since the pasta would get cooked so quickly. Or artichokes stay out of the frozen bag. The dry would go into the pot frozen.
You may have to just try it out to see what would happen, but at least your onions and garlic would be cut and spices measured.
Just tried this recipe for the first time for a dinner party and it got rave reviews from everyone. Delicious! Definitely adding it to the dinner rotation.
Great idea about adding tomatoes… And to add chicken, just saute first to brown but not cook fully. Love this! Extra garlic for me, please… =)
your blog is awesome because you put the recipe at the top and the pictures at the bottom. i like this. way to go.
Hi! Loved this recipe! Made as written, except increased spinach to 8oz as we love it and the color it adds to the dish. I also found it to be a soupy at the end, but I am thinking I may try it again using only a 32 oz carton of vegetable broth. If that does not do the trick, I also may try removing the lid for the simmer portion. Husband loved it and he was skeptical because it was “good for him”. Added parm cheese on top just in case it was TOO healthy! LOL
I would also add a spritz of lemon to my serving next time. For some reason it seems to call out for lemon!
I made it last night with Ronzini Smart Taste Rotini which is 2.5x the fiber. Kind of accomplishes the same thing as WW but tastes great. It did well, but it came out more like stoup (stew/soup). I’m not sure if its because I used rotini, or because I used the Smart Taste. If I do it with the same pasta next time, I would cut it to 4 cups. I was out of spinach, but I had some left over Summer Vegetable Tian that I chopped up and threw in there (minus the potatoes). I also added a half block of cream cheese/greek yogurt cheese, and a squirt of Dijon mustard. It really was delicious…the whole gang loved it. Thanks for the recipe! I just found your site a couple of days ago (was looking for a chicken thigh recipe, and that was outstanding too). Its become my new fave. THANKS!
Just made your original Italian wonderpot and it was amazing! I have every ingredient to make this except fettucine. Could I substitute with whole wheat spaghetti? Or would there not be enough pasta starch to absorb all the broth? Thanks in advance!
I’m honestly not sure how WW pasta will work with this. It definitely has a different texture and may need a different amount of liquid than regular pasta. If you decide to test it out, let us know how it works!
What a great recipe! I’m a student on weightwatchers. I love the budget, but what I love even more is that the only thing in this recipe that costs points is the pasta! I sprang for an extra point on the parmesan and it’s fingerlicking good. A new fave!
This was super easy to do and made great leftovers as well. The only variation was using fresh spinach. It was a great vegetarian meal/
Hey Beth! I just wanted to point out to other readers a lesson I learned the hard way — your grocery sure probably has artichoke hearts in more than one spot. Don’t be fooled by the fancy artichokes in the Italian section, they’re going to be 3x as expensive as the artichokes in the canned veggies section!
I love it! My local store does that with a lot of ingredients, so it pays to keep your eyes peeled! :)
Simple and delicious recipe. The only thing I did different was, I added yellow squash ( needed to use it) and fresh spinach. Thanks Beth
i threw all ingredients into the crock pot. I set it on high for 4hrs and when it reaches a boil I plan to set it on low. Do you think this will work? FINGERS CROSSED! :)
I think someone else said they tried it that way and liked it, but I can’t imagine doing pasta in a slow cooker. I think it would just make it overly mushy. :/
This looks delicious and one-pot dishes are my new favorite! I shared with my readers here: http://seektobemerry.blogspot.com/2014/01/its-snowing-again.html Thanks for the inspiration :)
Hi Beth, I made this tonight with a couple of small modifications and it turned out great! I didn’t have artichokes and only fresh spinach but it turned out wonderful. I also used only 3 cups of chicken broth and threw in some shredded rotisserie chicken along with a couple of tablespoons of Parmesan and the flavour was incredible. This will definitely be a staple during busy weekday nights for my family. Thanks again!
This is wonderful! I didn’t have 5 cups of stock so I used 4 cups chicken stock and 1 cup white wine. The wine gave the perfect taste to the mushrooms. What a great sauce!
I made this last night and it was delicious. My husband even had thirds! I am trying to use what I already have on hand, so I used pasta shells instead of fettuccine and it was great! Definitely a “keeper” recipe!
I made this tonight and it was delicious. Thank you for the recipe.
I followed the recipe pretty closely, except I used fresh spinach & the rice/quinoa fusilli pasta from Trader Joes. I actually was able to get most of the ingredients at TJs. Once it started to boil I only cooked it for about 5 mins. I don’t know if it was the type of pasta I used but it had a wonderful creaminess too it that everyone commented on. Per others recommendations here, I added a few squeeze of lemon juice at the end which did give it a boost. I think it improved after sitting for about a 1/2 hour – the flavors gelled. Next time I’ll double the herbs but otherwise this was delicious & a hit! Thanks! I had left over liquid which was a very tasty thick broth!
I added 2T of sour cream for added creaminess. Also a can of white beans for protein (my husband suggested Italian sausage, but I didn’t want to work that hard). Also used chicken broth, as it was what I had on hand. Superb!
Never wash mushrooms, just wipe with a damp cloth. But this does look great and will be making this tomorrow night!
Very good stuff, we used fresh spinach and I didn’t have oregano so I used basil instead.
I have to admit — I am super skeptical of any meal in which the dried pasta isn’t cooked separately to ensure al dente texture. I’m Italian and over-cooked pasta is a big sin around here! I had all these ingredients on hand and had a bunch of mushrooms left over from Christmas that I didn’t want to waste. Plus I had several cans of artichoke hearts since they were on a big sale at our grocery for the holidays. My only substitution was chicken broth since I had it in my pantry. Pasta is perfectly cooked and a huge flavor for something so easy to throw together. This recipe has earned a spot in my rotation and I’m about to email 2 of my Italian girlfriends about it, because I know they will love it. Thanks a bunch and happy new Year!
I made this and it is really good (and simple)! I love the versatility of being able to use what you have on hand; I used half vegetable broth, half chicken broth and fresh spinach. I too would appreciate nutritional values but I’ll try to figure that out myself.
Just tried this! Didn’t include mushrooms and substituted one cup of the veggie broth for chicken broth, but this was an awesome recipe. Thanks for sharing :)
made this last night after coming across it on pinterest. Yum! and all in one pot? amazing! everyone loved it! Did use chicken broth, whole wheat noodles (rotini- it’s what I had) and added meatballs at the end. (per hubby’s request.) and tossed in some parm. So, not exactly the same, but I could tell the original recipe was what made it work. definitely going in the dinner rotation, and i will check out your other recipes. thank you!
Love the sound of this easy recipe and its one pot? BUT my husband is a big meat guy…do you think adding shrimp or chicken that has been sauteed would work with it?
Yes, absolutely. Or even left over rotisserie chicken! If you’re going to do sauteed shrimp, add it at the end so that it doesn’t over cook.
Mine turned out to be quite fragrant. I only used half of the garlic needed because it was absolutely pungent. It tasted great, but my hair smelled of Garlic for three days (and yes, I washed it!). My Garlic was maybe three days old, so I don’t know what caused the scent to be so strong.
I’d still make it over and over though. Definitely great!
My husband is very picky but I made this tonight and we both LOVED it. I skipped the artichokes as they aren’t my favorite in pasta and I used fresh spinach, but I’m sure it would be delicious as is. Love your blog, thanks!
Why not use the oil from the artichoke hearts instead of adding olive oil? Would that work?
You definitely can. Mine were packed in water, though. :)
I skimmed through the comments but I don’t think anyone asked this….could I use fresh spinach instead? I have a whole bunch of it already & I want to make this for dinner tonight!
Absolutely. Spinach wilts really fast, so all you’ll need to do is stir it in at the end until it’s wilted.
I’m wary of artichokes, but I want to try this because the rest of your stuff is awesome, and I know they’re super healthy. Do you know if I’d have to do anything different if I used frozen artichoke hearts?
Nope, just make sure they’re thawed first. :)
I am going to make this for dinner this week. But question, what are the nutrient values? I have a diabetic in the house do you know the carb count?
Hi Lorena, I’m sorry but I don’t have the nutritional values of the recipes. I do have a few links on my FAQ page for websites that will calculate that for you, but I don’t know how accurate they are.
Thank you, Beth!
Just had this for dinner and it was SO good. Made it just as you created and it turned out just as pictured. Hubby had seconds and loved it.
I tried your original wonder pot twice but we weren’t fans. Could be because I used einkorn pasta. Not sure.
For this recipe I used organic “white” pasta because I really wanted it to work. May try the original again with the same pasta.
My husband requested this be put in our dinner rotation.
Thanks for all your great work.
Made this tonight using gemelli pasta and chicken broth. Had a bit too much broth left when the noodles were done, so stirred in a little cornstarch slurry and simmered lidless. It thickened and absorbed a lot in cooling, so next time I’ll just take the lid off a bit before the pasta is done and allow some cooling time. Will also add extra spinach and some red pepper flakes. Served with parm. Yum! And so dang easy!
I just made this (haven’t even served it up) and I love it! I decreased the broth to 4 cups and simmered with the lid off so the pasta didn’t get too overcooked. Soooo good! Thanks for your blog and hippin’ me to better than buillion.
I made this last night and … man. Super tasty! I just wanted to add that I threw in some red pepper flakes (like, I think, the original wonderpot) because I thought it needed a little heat. I also did a small spritz of lemon juice and it really perked up the whole dish. Neither were necessary – it was great all on its own, but if you have them I thought they were nice additions.
Can I double this recipe successfully or will that somehow throw the ratios of water:pasta:other out of whack?
It should work, although you might need to cook a bit longer. But, since you’ll be stirring occasionally, you can just keep an eye on it.
do you think i could put shrimp into the mix? if so raw or already cooked?
Hmmm, good question. Shrimp are easy to over cook, so I’m not sure if it would be too much to add them raw in the beginning. I suppose the only way to know is to try it out! If you want to play it safe, you can saute them up really quick in a skillet and then just add them at the end.
What kind of vegetable stock do you use? I have trouble finding something tasty and not overly salty.
I like to use Better Than Bouillon brand soup base. It comes in a little jar that you keep in your refrigerator so that you can make exactly the amount that you need whenever you need it.
Tried this tonight – amazing! I halved the recipe since I was only cooking for myself and didn’t use thyme. I also approximated the amounts for everything. Topped off with nutritional yeast, this is one of the quickest, easiest and most satisfying vegan dinners I’ve come across so far, so thank you!
This sounds really delicious, but there is no way I can get mushrooms for $1.99 or a can artichokes for $2.50.
This was amazingly delicious! The recipe says it serves six, but my boyfriend and I finished the whole thing ourselves, plus a loaf of garlic bread. I passed the recipe on to a friend and she added sausage to it when she made it for her family. It was a hit in her household too! I will be making this many, many times in the future. So easy and so yummy!!!
I love the original Wonderpot and this one was just as awesome! I use 16oz of whole wheat pasta (just easier to use a whole box) and add a cup of extra liquid. For this one I wanted to make it creamy so I added 6oz of cream cheese. I also eyeball the spinach and probably added more than was called for. It turned out great! My one year old loves it.
More wonder pots please!!!
Hi! I found this on Pinterest. I used black truffle olive oil(not budget, I know), peas I needed to use up, fresh spinach, and rosemary from the garden(I don’t care for oregano), along with the other goodies. The liquid didn’t all evaporate. I had a good 2 cups left. I drained it and will save it for stock. I had some mozzarella that needed to be used up as well. Melted it on top. Turned out great. I can see playing with this adding different veggies like asparagus, etc.
This recipe is great. It’s hard to believe the ingredients are so healthy.
This was SO GOOD. The only thing I changed was I threw in some parm and mozzarella at the end. Love the wonderpots, thank you :D
ANOTHER WONDERPOT?!
I can’t wait to try this version out. I’m obsessed with the original wonderpot.
Tip: Use penne opposed to fettuccini for something new. I switch between the pastas so it looks like I’m making a different dish.
Did you have to adjust the amount of liquid for the different noodles or was it the same?
Nope, it was the same!
Made this last night and topped it with a little grated gruyere that I had leftover from another recipe. YUMMMMM. That smoky cheese flavor took it to the next level. Gruyere isn’t exactly cheap, but leftovers count as budget right?
I vote yes! (and I’m jealous)
Oh my gosh, this was so yummy! So easy and fast to put together too. Perfect weeknight meal. Glad I stumbled across your blog – lots of great recipes and inspiration, thanks!
Hi Beth,
Long time reader here, first time commenting. I love your blog and have tried many of your recipes. I made this last weekend and it turned out amazingly well! I made one slight change – I poached some skinless chicken thighs in the 5 cups of broth and water since I didn’t have 5 full cups of broth. Then I added the shredded chicken to the rest of the pot. So good! I also had some extra broth but it turned into a starchy sauce after sitting for a few minutes after cooking. I also added a bit of grated parm. Will definitely make again. Thanks for all you do!
I love the original wonderpot so much. I made it for friends, one of whom I know is super picky, and she loved it. I cannot wait to try this one. Thanks so much.
I made this last evening. Very excellent, but I had almost a quart of liquid left over. In other words, it did not absorb. Perhaps I misread something in the ingredients. Never mind: do you have any suggestions for how I might use what is a delicious stock? Sorry to ask such a simple question, but I am a true novice, helped along by your recipes.
You could add some veggies and make a veggie soup! You can pick up a little container full of pre-chopped vegetables from a salad bar and it will be almost instant. :)
Followed the directions exactly but also ended up with lots of unabsorbed liquid.
I really dug this meal. I used chicken broth, linguine, a few more mushrooms and added some fresh tomatoes and basil at the end, just before the spinach, following the directions above. Awesome, satisfying and super easy ~ thanks!
What size pot are you using?
It’s a 5 quart stock pot.
Hi Beth,
I have a fresh artichoke to get rid of. Any way to make it work for this dish? Looks amazing :)
I don’t think there would be enough artichoke heart from just one artichoke to make it work. I think you have to boil or steam the artichoke first, then peel off all of the outer layers just to get to the artichoke heart in the center.
Hello,
Just made my first, and NOT last, original wonder pot. I used whole wheat pasta with no problems. Can’t wait to try this one!!
Here’s a question: how does this re-heat? If I make it as listed, it’s way more than I can (or should) eat at one time. :) But if it re-heats decently, I could take it in for lunch at work for a day or two.
If it doesn’t re-heat well, then I’ll hold off on trying it until I’m cooking for several people!
I think this is going to be dinner tonight. Out of curiousity, what would some crumbled bacon be like in this, added at the end? I’m trying to plan our week’s worth of dinners, and need to unload some leftover bacon. :)
Heck, I don’t think you can ever go wrong crumbling bacon over top of food! :)
Tried it with 5 pieces of crumbled bacon, added at the end with the spinach. The whole thing was delicious, and I will definitely be making it again. Thanks for the recipe!
Beth, I made this one pot wonder last night and OMG it’s SOOOO GOOD!!! I modified it a tad… I always change recipes… put it on my blog today. Thanks for a GREAT TASTY idea!!
Super yummy! I made this yesterday and it was wonderful (and so easy!). Perfect to curl up with on the cold fall day!
This looks amazing, thanks for the recipe! I looooove artichokes and mushrooms.
I have a bag full of fresh spinach from my local farm’s weekly box… do you think it would work if I just threw in the cut fresh spinach at the beginning with everything else to have it cook down instead of using frozen spinach?
Absolutely! Fresh will be even better :)
You might want to try frozen artichoke hearts. They taste just like fresh ones. It’s like the difference between canned corn and frozen corn.
Looks good! Any good suggestions to replace mushrooms??
You wouldn’t have to replace them – it could just be a spinach artichoke version without them :)
This sounds great. Can’t wait to try!
Can you use wheat pasta? Or will it not cook through?
I haven’t tried wheat pasta yet, so I’m not sure if it will create a starchy sauce in the same way.
Thanks for the reply. If I try it I will let you know how it turns out!
I just made it tonight with whole wheat pasta and it worked great! YUMMY!!
The Wonderpot… my dinnertime superhero! :)
Thanks for another great recipe!
If you wanted to add cooked chicken to this, when would you suggest adding it in? Pre-wonderpot cooking or after?
You could really do either one, but I guess I’d add it before cooking just so more flavors could mingle. :)
I like my pasta really al dente. Did you find your pasta too well done at all? I am always afraid to try dishes like this assuming i’ll end up with mushy pasta.
It can be mushy, but you could certainly just cook it for a shorter amount of time. Just watch it closely and stop cooking when it gets to that al dente stage. There shouldn’t really be too much extra moisture if you stop a few minutes early.
I haven’t tried with gf pasta (though I will try to get my gf sister to do so ;) but I am super lazy about measuring things, so when I make the original wonderpot I add less water to begin with, then keep some hot on the stove and add it as I go. That might be a good method if you’re worried about mushy pasta.
We just found out that my sister is gluten-intolerant and so, I’m having to find recipes that would suit her (and all of us)… I don’t know much about gluten-free pasta and I’m wondering if this recipe (which looks delish) would work with gluten-free noodles. The noodles themselves are too expensive for me to buy them, try this and find out it doesn’t work…
…help?
I wish I could help, but I haven’t cooked with gluten free pasta so I don’t know how it would affect the dish. :(
I’m also gluten-free right now, and have cooked the other wonderpot recipe using Tinkyada brown rice linguine to excellent results. The rice pasta was a little more mushy than your typical wheat pasta, but still tasted delicious. Definitely more spendy than wheat pasta – runs around $3.25 in my area. But worth it, in my opinion.
Thanks for sharing!!
Emilia – thank you x 3! – and you too, Beth! =)
I tried the original wonder pot with gluten free noodles and it was a huge fail. It turned into a ball of mush in the pot! Really gross actually.
I made something similar on my blog, and some posters commented that they made it successfully with Gluten Free Pasta, so I would give it a try!
Thanks for your input, Sarah and Allyson! – Going to give it a shot, will let you all know the results here. =)
Wow, Beth, this looks/sounds amazing. I will definitely make this!!! Thanks!
Does this work with whole wheat pasta also or would that make it TOO starchy?
I’m sorry, I haven’t tried it with whole wheat pasta yet. :(
The wonderpot recipes DO work with whole wheat pasta. I only use whole wheat pasta (the regular stuff never quite fills my family and I up :/). While I have yet to make this recipe, I made the original Italian wonderpot recipe Beth posted…it turned out great! Husband, toddler and I all loved it. I intend to put this recipe on next month’s meal plan. :)
Yum! I love pasta cooked this way. I would probably add the cheese to mine, just for the little bit of *something*.
Mushrooms and spinach! Two of some of my favorite foods. Beth, do you think this would taste just as good if I used homemade chicken broth? I plan to make this dish this week and I want to get rid of my chicken broth at the same time (fridge too full). ;)
Absolutely! I almost used chicken broth instead of veg. Just make sure to add salt if needed.
This looks great! Do you think the wonderpot recipes would need to be adjusted with smaller pastas? I have a crap ton of penne on hand that I’ve been meaning to get rid of
You know, I’m not sure. I almost experimented with that today. In theory it sounds like it would work, but you never know until you actually try it out. :P
It totally works. I just always use whatever pasta I have in hand. I’ve used thin spaghetti and bow ties.
I used penne when I made it tonight- I may use a little less broth next time but it still turned out perfect and I didn’t change a thing.
I did squeeze half a lemon on my serving- really made it even better- if that’s possible! Definitely going to be a repeat meal!
I know this will sound crazy but I don’t like artichokes. Do you think it will work if I leave them out? Or is their something else I can throw in there?
Yep, I think it would still be good without. Spinach and mushroom! :)
My daughter and I made this tonight in a jiffy, one huge plus. Used all ingredients listed but we felt it needs a little tomato. I had some cherry tomatoes that I cut into 1/4’s and added. Ground a little fresh black pepper and grated Parmesan cheese and it was delish ! Trying to have 2 vegetarian dinners each week because of hubby’s cardiac issues
I can’t wait to try this one, thanks! Here’s my tip for slicing mushrooms: use your egg slicer! Makes fast work of it!
Karen, you are so right about the egg slicer and mushrooms!