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!
ANOTHER WONDERPOT?!
I can’t wait to try this version out. I’m obsessed with the original wonderpot.
Tip: Use penne opposed to fettuccini for something new. I switch between the pastas so it looks like I’m making a different dish.
Did you have to adjust the amount of liquid for the different noodles or was it the same?
Nope, it was the same!
Made this last night and topped it with a little grated gruyere that I had leftover from another recipe. YUMMMMM. That smoky cheese flavor took it to the next level. Gruyere isn’t exactly cheap, but leftovers count as budget right?
I vote yes! (and I’m jealous)
Oh my gosh, this was so yummy! So easy and fast to put together too. Perfect weeknight meal. Glad I stumbled across your blog – lots of great recipes and inspiration, thanks!
Hi Beth,
Long time reader here, first time commenting. I love your blog and have tried many of your recipes. I made this last weekend and it turned out amazingly well! I made one slight change – I poached some skinless chicken thighs in the 5 cups of broth and water since I didn’t have 5 full cups of broth. Then I added the shredded chicken to the rest of the pot. So good! I also had some extra broth but it turned into a starchy sauce after sitting for a few minutes after cooking. I also added a bit of grated parm. Will definitely make again. Thanks for all you do!
I love the original wonderpot so much. I made it for friends, one of whom I know is super picky, and she loved it. I cannot wait to try this one. Thanks so much.
I made this last evening. Very excellent, but I had almost a quart of liquid left over. In other words, it did not absorb. Perhaps I misread something in the ingredients. Never mind: do you have any suggestions for how I might use what is a delicious stock? Sorry to ask such a simple question, but I am a true novice, helped along by your recipes.
You could add some veggies and make a veggie soup! You can pick up a little container full of pre-chopped vegetables from a salad bar and it will be almost instant. :)
Followed the directions exactly but also ended up with lots of unabsorbed liquid.
I really dug this meal. I used chicken broth, linguine, a few more mushrooms and added some fresh tomatoes and basil at the end, just before the spinach, following the directions above. Awesome, satisfying and super easy ~ thanks!
What size pot are you using?
It’s a 5 quart stock pot.
Hi Beth,
I have a fresh artichoke to get rid of. Any way to make it work for this dish? Looks amazing :)
I don’t think there would be enough artichoke heart from just one artichoke to make it work. I think you have to boil or steam the artichoke first, then peel off all of the outer layers just to get to the artichoke heart in the center.
Hello,
Just made my first, and NOT last, original wonder pot. I used whole wheat pasta with no problems. Can’t wait to try this one!!
Here’s a question: how does this re-heat? If I make it as listed, it’s way more than I can (or should) eat at one time. :) But if it re-heats decently, I could take it in for lunch at work for a day or two.
If it doesn’t re-heat well, then I’ll hold off on trying it until I’m cooking for several people!
I think this is going to be dinner tonight. Out of curiousity, what would some crumbled bacon be like in this, added at the end? I’m trying to plan our week’s worth of dinners, and need to unload some leftover bacon. :)
Heck, I don’t think you can ever go wrong crumbling bacon over top of food! :)
Tried it with 5 pieces of crumbled bacon, added at the end with the spinach. The whole thing was delicious, and I will definitely be making it again. Thanks for the recipe!
Beth, I made this one pot wonder last night and OMG it’s SOOOO GOOD!!! I modified it a tad… I always change recipes… put it on my blog today. Thanks for a GREAT TASTY idea!!
Super yummy! I made this yesterday and it was wonderful (and so easy!). Perfect to curl up with on the cold fall day!
This looks amazing, thanks for the recipe! I looooove artichokes and mushrooms.
I have a bag full of fresh spinach from my local farm’s weekly box… do you think it would work if I just threw in the cut fresh spinach at the beginning with everything else to have it cook down instead of using frozen spinach?
Absolutely! Fresh will be even better :)