If you’re craving a dish that combines comfort and elegance, this Creamy One-Pot Spinach Artichoke Pasta is your answer. Imagine the creamy richness of a classic spinach artichoke dip transformed into a luscious pasta dish. It’s quick to prepare and brings together tender pasta, fresh spinach, and tangy artichokes in a velvety sauce. Perfect for a cozy weeknight dinner or an impressive meal for guests, this recipe is easy, satisfying, and sure to become a favorite in your home.
Steps
- Begin by preparing the vegetables: rinse and slice 8 oz. of mushrooms, then drain and roughly chop a 13 oz. can of artichoke hearts into bite-sized pieces. Slice one small onion and four cloves of garlic thinly, or mince the garlic and dice the onion if you prefer smaller pieces.
- In a large pot, combine the sliced onion, mushrooms, garlic, artichoke hearts, 12 oz. of fettuccine, 2 tablespoons of olive oil, 1 teaspoon of dried oregano, 1/2 teaspoon of dried thyme, freshly cracked black pepper, and 5 cups of vegetable broth. If needed, break the fettuccine in half to fit the pot.
- Submerge all ingredients under the broth as much as possible, then cover the pot with a lid. Bring the mixture to a rolling boil over high heat.
- Once boiling, stir the pot to ensure even distribution and prevent sticking. Reduce the heat to low, keeping the lid on, and let it simmer for 10-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Add 4 oz. of fresh spinach to the cooked pasta and stir until it wilts. If using frozen spinach, mix until the heat from the pasta thaws it completely.
- Serve the pasta hot, optionally garnished with a pinch of crushed red pepper and some crumbled feta or Parmesan cheese for added flavor.
Ingredients
- 8 oz. mushrooms
- 1 (13 oz.) can artichoke hearts
- 4 cloves garlic
- 1 yellow onion
- 5 cups vegetable broth
- 2 Tbsp olive oil
- 12 oz. fettuccine
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- Freshly cracked black pepper
- 4 oz. fresh or frozen spinach
- Pinch of crushed red pepper (optional)
- 3 oz. feta cheese (optional)
Nutritional Values
Calories: 2234.7 kcal | Carbohydrates: 338.88 g | Protein: 79.32 g | Fat: 79.5 g | Sodium: 8363.1 mg | Fiber: 62.52 g
FAQ
- Can I substitute fresh spinach with frozen in this recipe?
- Yes, both fresh and frozen spinach can be used in this dish. Fresh spinach tends to have a better texture, but frozen spinach is also a viable option. If using frozen spinach, add it directly to the pasta without thawing, as the heat will thaw it quickly.
- What type of artichokes are best for this recipe?
- You can use either artichoke hearts packed in brine or those marinated in oil. Both types work well, though artichokes in brine are generally more budget-friendly.
- Is it possible to use a different shape of pasta?
- Absolutely, you can opt for a different pasta shape. Just keep in mind that you may need to adjust the amount of broth accordingly to ensure the pasta cooks properly. You can add more broth if the pasta dries out or let it simmer without a lid if there’s too much liquid remaining.
- Can this dish be frozen for later use?
- Yes, you can freeze the Spinach and Artichoke Pasta. Be aware that the texture of the pasta may become softer after freezing and reheating. For the best results, reheat it in the microwave, starting on the defrost setting before heating on high.
- Is it necessary to season the dish with additional salt?
- If you’re using low sodium vegetable broth, you might want to add a pinch of salt after cooking to enhance the flavors and avoid a bland taste.
Tips
- Adjust Broth for Pasta Shape: If you’re using a different pasta shape than fettuccine, monitor the broth levels closely. You may need to add extra broth if the pasta is absorbing it too quickly or remove the lid to let some evaporate if it’s too brothy.
- Incorporate Spinach Properly: Add spinach after the pasta is cooked. If using fresh spinach, stir it in until wilted. For frozen spinach, add it directly from the freezer and stir until the heat from the pasta thaws it completely.
- Enhance Flavor if Needed: If you’re using low-sodium broth, taste the dish before serving and add a pinch of salt if necessary to enhance the flavors and avoid a bland taste.
- Consider Freezing with Care: This dish can be frozen, but keep in mind that the pasta may become softer after freezing and reheating. For best results, reheat in the microwave using the defrost setting first, then switch to high once it’s ready to stir.
Equipment
- Large pot with lid – Essential for cooking the pasta and other ingredients together.
- Pepper mill – For freshly cracked black pepper.
- Vegetable chopper or food processor – Useful for slicing onions, garlic, and mushrooms if you prefer uniform pieces or want to save time on prep.
