Easy One Pot Mushroom Spinach Artichoke Pasta
Happy National Pasta Day! Who knew this was even a holiday?! I’m not complaining though! I love pasta and probably a little too much. I have made this one pot mushroom spinach artichoke pasta at least 20 times, and it’s been a staple at our home if we are in need of something fast and delicious. It is so easy to throw together. You literally just put everything in the pot and you get an amazing, flavorful pasta in LESS than 30 minutes! It’s one of my husband’s favorites so we make it a lot. It makes for good leftovers too. Also, I love love love mushrooms, spinach, artichokes, and tomatoes. They just go so well with each other. There is hardly any oil in this recipe as well. This is definitely one of the healthier pastas you can make for your family and it’s so delicious! If you are ever short on time, you definitely need to make this!
Easy One Pot Mushroom Spinach Artichoke Pasta
Ingredients
- 13 ounces linguini
- 1 (14-ounce) can quartered artichoke hearts, drained and roughly chopped
- 8 ounces cremini mushrooms, thinly sliced
- 1 large onion, thinly diced
- 2 cloves garlic, thinly sliced
- 2 large tomatoes, diced
- 1 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1/4 teaspoon crushed red pepper flakes, optional
- 1 1/2 tsp fine sea salt
- Freshly ground black pepper, to taste
- 4 1/2 cups water
- 4 cups baby spinach, kale, or chard, roughly chopped
- 1/4 cup nutritional yeast
- 1-2 tbsp olive oil or vegan butter
Instructions
- In a large stock pot or dutch oven over medium high heat, combine the linguini, artichokes, mushrooms, tomatoes, onion, garlic, spices, red pepper flakes, salt, pepper, and water in the pot.
- Bring to a boil and stir. Reduce the heat and simmer uncovered for about 12-15 minutes. You want to simmer until the pasta is cooked through and the liquid has been reduced. Stir occasionally.
- Stir in spinach, nutritional yeast, and olive oil until spinach has wilted, about 2-3 minutes.
- Serve and enjoy!!!
(Recipe adapted from Damn Delicious)
Great combination of flavors! I love the idea of the one pot method and I’m sure it is great just the way it is. However, I sautéed my veggies with olive oil in a cast iron pan and separately boiled the noodles. I added about a half a cup of white wine and reduced it with the veg. I also left a little bit of the pasta water in the mix when I drained the noodles. I didn’t have a jar or artichokes. The whole reason I found this recipe is because I had steamed one earlier in the day and was looking for something different to do with it. I added the nutritional yeast and spinach at the end, as directed. You will not be disappointed if you make this!
Yay! So glad you loved it!