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!
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
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!
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!