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!
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.