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
Serves about 6
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
1 large tomato, diced
1 1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
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
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)