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.
Print Recipe
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!!!
Servings: 6