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!
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.