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
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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 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.