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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
5 mins
Total Time
25 mins
Servings: 6 servings
Course: Main Course

Ingredients

  • 12 ounces fettuccine
  • 1 14-ounce can quartered artichoke hearts, drained
  • 8 ounces cremini mushrooms thinly sliced
  • 1 large onion thinly sliced
  • 2 cloves garlic thinly sliced
  • ½ teaspoon dried basil
  • ¼ teaspoon dried thyme
  • ¼ teaspoon crushed red pepper flakes optional
  • Kosher salt and freshly ground black pepper to taste
  • 2 cups baby spinach
  • 1 cup freshly grated parmesan
  • 2 tablespoons unsalted butter

Instructions

    Cup of Yum
  1. 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.
  2. Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 12-15 minutes.
  3. Stir in spinach, Parmesan and butter until the spinach has wilted, about 2-3 minutes.
  4. Serve immediately.