One Pot Mushroom Spinach Artichoke Pasta — Damn Delicious

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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?

The holidays are here, the traffic is getting worse, it’s getting colder by the second, and dinner just isn’t going to cook itself. Although Postmating dinner every night has become very tempting in the last few days.

But this. This buttery fettuccine with mushroom, spinach and artichoke with extra freshly grated Parmesan (DUH!) has come to my rescue all week long.

It’s practically a crime to order out when you have this one pot deal where you have to do pretty much nothing.

Simply throw it all in and let it come together in that glorious single pot of yours in less than 30 minutes. Boom.

One Pot Mushroom Spinach Artichoke Pasta

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Simple, flavorful, hearty, and just 25 min from start to finish. And just one single pot! What more do you need?


  • 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
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 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


  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.

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Very interesting, Do you combine the fettuccine before the water boils? I thought the pasta should only be added to boiling water…

Nope – you can add it all at once. That’s the beauty of a one pot meal! 🙂

One-Pot Pasta’s have become my favorite. Instead of the 12oz pasta (4oz leftover ??) use the whole 16oz and use 6 cups of water. More leftovers and they never go to waste. Luv your site.

Made this today …happened to have all the ingredients in the fridge! This was excellent! Perfect !

Fantastic dish–thanks so much for posting the recipe! I made this today as for our mid-day Sunday meal, served with a tossed salad and some sourdough dinner rolls. It’s incredibly easy to throw together and cooks quickly, yet tastes as though much time was spent balancing out all of the textures and flavours. The only major revision I made was to omit the Parmesan in favour of a vegan (cashew-based) mock parm that I make, as well as omitting the butter. My husband raved about it, as well! It looks to be the type of dish that will reheat more than decently, and I look forward to utilising the leftovers during the work week. Thanks again!

Added sun dried tomatoes, olive oil and chicken to this and it was a hit! Very tasty, thanks for the recipe.

How awesome that you posted this yesterday: it was exactly what we were in the mood for tonight for dinner! My boyfriend couldn’t stop talking about how much he loved it – he ate three bowls! May try adding a splash of white wine next time we make it, but it was delicious exactly as is. Love your site, we’ve made tons of your recipes and they’re always great 🙂

Ohhhhh I am so making this – I LOVE mushrooms, pasta and spinach and this looks and sounds amazing!

I am excited to try this dish! The only artichoke hearts I can find at my grocery are the marinated ones in the jar. Does that work?

It should be fine, although it may bring in unwanted flavors that may clash with the overall taste of the dish. Maybe you can rinse it prior to using?

This looks amazing. I love quick vegetarian meals. I’ve pinned, thank you x

Wouldn’t this be better with chicken stock/broth rather than water? I’m not sure using just water would add enough flavor, although many have said they made it that way.

Yes, chicken stock/broth can be substituted.

This looks amazing. My family is not a big fan of mushrooms, can you recommend a good substitution?

Denise, here is a great forum discussing possible substitutes for mushrooms – hope that helps!

Nice recipe, New to me. and i have a doubt, while adding butter along this., what’s the difference between adding unsalted and salty butter ?Does it taste varies or not while do so?

Yes, it varies. Here is a great article discussing their differences. Hope that helps!

I’ve tried several of the one pot meals now and I must say, this is my favorite. I made it last night and I was so impressed with the flavor! has become my go-to for the best quick meal recipes.

Thanks for sharing!

Are you suppose to drain the can of artichoke hearts?? or just dump them in liquid and all?

P.s. love your recipes. TIA

Yes, they should be drained completely.

Thanks so much for this recipe. I just tried it.. I love it. Only changed two things, I browned the onions and I used olive oil instead of butter.

The only thing that would make this better is to have someone to make it for me! Have a happy holiday!

Wow. This looks awesome. I’m a college student right now and I am soooo excited to try this out! I’m trying to start a food blog as well right now, any tips for a newbie!? 🙂

This is such a difficult question to answer but the important thing to remember is to be yourself and to be authentic. Blog because you love it and because you are passionate about it!

Sounds and looks amazing. BuT what do you do with the remaining liquid?

Dara, there shouldn’t be any excess liquid left…

Can I omit the artichokes and substitute fettuccine with spaghetti?
But still use the same measurements for everything else?

Measurements will need to be adjusted accordingly if the artichokes are omitted completely.

If I omit the artichokes completely, will I need to reduce the amount of water? I am making this tonight, but I do not like artichokes.

Yes, the water will need to be reduced accordingly.

Your blog is my absolute favorite, Chungah! When I’m on Pinterest a huge portion of the meals that look delicious that I click on happen to come from your blog! Think we have very similar tastes in good food. I have never made a meal from this site that wasn’t phenomenal. I have Celiac’s disease and have become pretty good at turning meals full of gluten into something that I can eat as well as making my boyfriend happy. I have never made a one pot pasta meal since my pasta can be pretty finicky, but I think I’m going to give it a go with this recipe. Barilla’s gluten free pasta is pretty forgiving, so I think I may try it with this. I will certainly let you know how it turns out, also maybe help out anyone else on the site that deals with the same issues I do! Thanks for scrumptious recipes, we certainly appreciate it here at our house!

Update: I made this with the Barilla gluten free pasta and it turned out great! The only change I made was using kale instead of spinach. Mine turned out a bit “creamier” due to the starch from the rice in the noodles, but it didn’t affect the taste. The veggies actually helped with keeping the noodles separated since they tend to get stuck together more than the average noodle. Thanks for a great recipe!

I just made this tonight…exactly as written…with a minor exception of adding a splash of white wine….I had an open bottle of chardonnay to finish off, so I poured some in my glass and some in the pot! This was so good! It was so warm and filling on a very cold Minnesota evening. The cheese made such a yummy creamy sauce. It was perfect.
Thanks for all of your wonderful recipes. Always easy to follow and taste wonderful.

This was a hit! Thank you so much for sharing this recipe. I never made a one-pot meal and your instructions were spot on! I was suspicious that my fettuccine said 7 mins but 12 mins with a bit less liquid worked perfectly! Great satisfying meal for a newbie vegetarian.

One question – what is the best way to reheat the next day?

Unfortunately, I cannot answer this with certainty as there were no leftovers left! Please use your best judgment for reheating.

The recipe looked so good I made it for lunch. I went strictly by the recipe except for using chicken broth, and the directions were easy to follow. The fettuccine tasted great. I didn’t really get the taste of artichokes though. Maybe add them later in the simmering process?

I made this and it was Too watery. I would cook the fettuccine separate and add it at the end. Otherwise, I would try this again as I usually have the ingredients on hand. I get the canned packed in water artichokes from Trader Joe’s and keep them on hand!

I made this tonight, following the directions exactly and it came out perfectly! My husband LOVED it and asked that I add it to the rotation. We are huge fans of mushrooms and spinach, so we will likely add more of both next time. YUM YUM! Three nights in a row I’ve made something from your blog and each night was a hit. Thanks for posting such great recipes!

I have a 16oz Barilla fettuccine pasta, do you know how much water I should add? thanks

I would recommend another 1/2 – 1 cup but as always, please use your best judgment.

There was SOOOO MUCH LIQUID left even after cooking! Had to drain the whole thing, where it lost a lot of the flavor. I ended up with bland boiled mushrooms and it was not very pleasing. Better to sautee the veggies with garlic and herbs first then toss with the pasta, IMO.

Liz, did you use the entire 12 ounces of fettuccine as directed in the recipe? With that amount of pasta, the 4 1/2 cups water should have cooked down almost completely.

this is insane. It takes like an hour to reduce that much liquid

Not at all! The pasta absorbs the liquid.

I can’t tell you enough how much I love your website! I had never tried one-pot dishes before I came across yours. My previous favorite was the zucchini mushroom… now this is my new favorite. Tastes wayyyy more complicated that it is. Thanks for doing what you do– I’ll keep coming back for more recipes.

Delicious and EASY! Loved it. The only thing I did differently was that I used marinated artichoke hearts, which I think added a nice little zing. Also, I added a little Dijon mustard, because it sounded good.

That’s what I like about this recipe. its so adaptable. I’ll definitely be making it again with other variations on a yummy theme.

Maed this tonight! It was FANTASTIC!! I have done several other dishes of yours in the best 2 weeks, all have been incredibly yummy! Cheers! 🙂

I made this for dinner tonight it was fantastic. I used whole grain pasta and split the water with chicken stock. I also cooked the onions. One pot wonder. Thank you

Ok I used whole grain not a good idea. (Bad on my part) When my dish cooled off it was too thick. The next time I make it I will use just water and regular pasta. thanks

How would you adjust the measurements to only serve 2-4 people? 6 seems way too much. Thanks!

You can halve the recipe as needed.

I was so excited to try the recipe but it was an epic fail…… Would have been good if cooked traditionally. As a one-pot meal the pasta all stuck together, the starch from the pasta made the sauce gluey. Just didn’t work out for me! Sorry

Bummer! Did you use standard pasta noodles rather than whole wheat or any other type of noodles?

Maybe the pan was too small?

I had the same experience. Plus we found it very bland. I like one pot meals, but this did not work for me.

Ps. I use your recipes often. This was the first we did not care for.
Thanks for so many great ones.

I made this tonight and it didnt come out as I would have liked. It was really bland in my opinion. The only change I made was to use vegan cheese. At least I tried it! But I doubt I will be making it again. I need a little more flavor in my food 🙂

Recipes are a base and can be adjusted to your personal preferences but please note that using a substitution, such as vegan cheese, can result in a mediocre outcome.

I made this last night – my daughter requested “pasta for dinner” and a quick internet search led me here. I had all the ingredients (no last minute dash to the grocery store!). Only change I made was to halve the recipe – no complications it came out wonderfully – almost like a carbonara sauce which I love. This is going into the rotation and going with my daughter when she goes back to college – a great easy dish anyone can make. Thanks!

Not a big fan of fettuccine noodles, can I use regular spaghetti noodles or thin spaghetti and just use the full box?

You can substitute 12 ounces spaghetti.

I’m wondering if this can be used in conjunction with your one pot creamy garlic pasta. Adding all the extras to the base of that creamy sauce. Yum!

This was delicious! I made it exactly as written, except I added 3/4 pound of small raw shrimp during the last 3 minutes. Thanks for such a great recipe!

This is delicious. I forgot mushrooms at the store so I omitted those and added a pound of peeled shrimp instead for protein to this awesome one-pot meal and it came out perfect! Yum!

Made this tonight and it was absolutely delicious !

I’ve made this a few times, have added chicken breast, shrimp and additional veggies, always turns out fantastic. Thanks!

Absolutely delicious and absurdly easy! Loved it!!

The flavors were great but I was left with a lot of excess moisture so the fettuccine got soupy — I think next time I’ll try 4 C of water instead of 4 1/2.

Thanks for a delicious recipe!

I’d like to try this recipe over the weekend — would I be able to sub fresh artichoke for the canned? (I have fresh artichoke to use)

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Your recipes are amazing. I was a loyal BBC good Foods follower but your recipes are better (sorry BBC).
For this specific recipe ….I would not substitute white mushrooms for Cremini – I made that mistake – the cremini is way nuttier and fulsome so it’s worth hunting them down. I used marinated artichokes, drained, and did not rinse, the flavour was great.

Easy dish but not much flavor. I added sundried tomatoes as well as a little olive oil. I would recommend boiling the ingredients in vegetable broth or chicken stock (not water) for a more flavorful meal. My boyfriend ate 2 bowls but said he wouldn’t ask for it again.

Only had whole wheat penne and no artichokes, but left proportions the same and turned out great!
No whole wheat problems and very flavorful.
Thanks ^-^

A total waste of the ingredients all of which lost their individuality of flavour and texture after being cooked together without pre-frying. It turned into a tasteless slurry. The same ingredients could be sautéed together in the butter or a little olive oil and served tossed with freshly cooked pasta, wilted spinach and a little grated parmesan for a much more appetising and lower fat meal. My husband commented it tasted like a pressure cooked meal from the 1960s when everything was cooked together and had a uniform taste and texture. Also before anyone had been to Italy and knew what good pasta was like. The recipe has gone in the recycling, I’m sad I wasted paper on printing it out.

Great Recipe.. I changed a couple things…wasn’t in the mood for onions so left that out…and added shredded chicken I had marinated in italian seasonings and olive oil and balsamic vinegar….and instead of water I used chicken broth..I also sauted the mushrooms and artichoke hearts in butter and the chicken juices before adding to the pot. Tastes awesome!!

I wish I read the comments before I made this. It was really easy to make but the 4.5 cups of water ended up watering the flavors down too much. Sadly, I ended up with a pretty flavorless soup. Maybe I should add less water? Boil the pasta and drain first? I like my pasta al dente, so maybe add the pasta last? I will try a vegetable or chicken broth next time!

Hello – What size Dutch oven do you have for these one pot recipes? Is 1 quart enough, or do I need a 3.5 quart size?

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