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!
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.