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 going to make this for dinner this week. But question, what are the nutrient values? I have a diabetic in the house do you know the carb count?
Hi Lorena, I’m sorry but I don’t have the nutritional values of the recipes. I do have a few links on my FAQ page for websites that will calculate that for you, but I don’t know how accurate they are.
Thank you, Beth!
Just had this for dinner and it was SO good. Made it just as you created and it turned out just as pictured. Hubby had seconds and loved it.
I tried your original wonder pot twice but we weren’t fans. Could be because I used einkorn pasta. Not sure.
For this recipe I used organic “white” pasta because I really wanted it to work. May try the original again with the same pasta.
My husband requested this be put in our dinner rotation.
Thanks for all your great work.
Made this tonight using gemelli pasta and chicken broth. Had a bit too much broth left when the noodles were done, so stirred in a little cornstarch slurry and simmered lidless. It thickened and absorbed a lot in cooling, so next time I’ll just take the lid off a bit before the pasta is done and allow some cooling time. Will also add extra spinach and some red pepper flakes. Served with parm. Yum! And so dang easy!
I just made this (haven’t even served it up) and I love it! I decreased the broth to 4 cups and simmered with the lid off so the pasta didn’t get too overcooked. Soooo good! Thanks for your blog and hippin’ me to better than buillion.
I made this last night and … man. Super tasty! I just wanted to add that I threw in some red pepper flakes (like, I think, the original wonderpot) because I thought it needed a little heat. I also did a small spritz of lemon juice and it really perked up the whole dish. Neither were necessary – it was great all on its own, but if you have them I thought they were nice additions.
Can I double this recipe successfully or will that somehow throw the ratios of water:pasta:other out of whack?
It should work, although you might need to cook a bit longer. But, since you’ll be stirring occasionally, you can just keep an eye on it.
do you think i could put shrimp into the mix? if so raw or already cooked?
Hmmm, good question. Shrimp are easy to over cook, so I’m not sure if it would be too much to add them raw in the beginning. I suppose the only way to know is to try it out! If you want to play it safe, you can saute them up really quick in a skillet and then just add them at the end.
What kind of vegetable stock do you use? I have trouble finding something tasty and not overly salty.
I like to use Better Than Bouillon brand soup base. It comes in a little jar that you keep in your refrigerator so that you can make exactly the amount that you need whenever you need it.
Tried this tonight – amazing! I halved the recipe since I was only cooking for myself and didn’t use thyme. I also approximated the amounts for everything. Topped off with nutritional yeast, this is one of the quickest, easiest and most satisfying vegan dinners I’ve come across so far, so thank you!
This sounds really delicious, but there is no way I can get mushrooms for $1.99 or a can artichokes for $2.50.
This was amazingly delicious! The recipe says it serves six, but my boyfriend and I finished the whole thing ourselves, plus a loaf of garlic bread. I passed the recipe on to a friend and she added sausage to it when she made it for her family. It was a hit in her household too! I will be making this many, many times in the future. So easy and so yummy!!!
I love the original Wonderpot and this one was just as awesome! I use 16oz of whole wheat pasta (just easier to use a whole box) and add a cup of extra liquid. For this one I wanted to make it creamy so I added 6oz of cream cheese. I also eyeball the spinach and probably added more than was called for. It turned out great! My one year old loves it.
More wonder pots please!!!
Hi! I found this on Pinterest. I used black truffle olive oil(not budget, I know), peas I needed to use up, fresh spinach, and rosemary from the garden(I don’t care for oregano), along with the other goodies. The liquid didn’t all evaporate. I had a good 2 cups left. I drained it and will save it for stock. I had some mozzarella that needed to be used up as well. Melted it on top. Turned out great. I can see playing with this adding different veggies like asparagus, etc.
This recipe is great. It’s hard to believe the ingredients are so healthy.
This was SO GOOD. The only thing I changed was I threw in some parm and mozzarella at the end. Love the wonderpots, thank you :D