4.7 from 48 votes
One Pot Mushroom Spinach Artichoke Pasta
Simple, flavorful, hearty, and just 25 min from start to finish. And just one single pot! What more do you need?
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
6
servings
Course:
Main Course
Ingredients
- 12 ounces Fettuccine pasta
- 1 artichoke hearts quartered, drained, 14-ounce can
- 8 ounces cremini mushrooms thinly sliced
- 1 onion thinly sliced, large
- 2 cloves garlic thinly sliced
- ½ teaspoon basil dried
- ¼ teaspoon thyme dried
- ¼ teaspoon red pepper flakes optional, crushed
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 cups baby spinach
- 1 cup Parmesan Cheese freshly grated
- 2 tablespoons butter unsalted
Instructions
- In a large stockpot or Dutch oven over medium high heat, combine fettuccine, artichoke hearts, mushrooms, onion, garlic, basil, thyme, red pepper flakes and 4 1/2 cups water; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 12-15 minutes.
- Stir in spinach, Parmesan and butter until the spinach has wilted, about 2-3 minutes.
- Serve immediately.
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