If you’re a fan of the original wonderpot recipe, you’re gonna love this Spinach and Artichoke Wonderpot! I think I even like this combination of mushrooms, artichoke hearts, and spinach even better. It has a rich, earthy flavor that made me want to eat it straight from the pot!
If you’ve never experienced the wonderpot, it’s a simple one step pasta dish where the pasta and all the ingredients cook together in a flavorful broth. As the broth cooks down and gets absorbed by the pasta, it creates a thick, starchy, super flavorful sauce. I made a vegetarian version here, but found that it was also amazing with Parmesan and it would probably make a great second use for leftover rotisserie chicken.
And just to demonstrate how insanely easy this recipe is, I cooked and photographed this while simultaneously making phone calls to my car insurance adjuster, his supervisor, and the collision shop. I was taking names and kicking butt all while this super yummy dinner was simmering on the stove. All I needed to do was a quick chop and the occasional stir. 30 minutes later my car insurance issues were resolved and my dinner was finished! :D
Spinach & Artichoke Wonderpot
Spinach & Artichoke Wonderpot
This delicious and simple Spinach and Artichoke Wonderpot takes less than 30 minutes to prepare and is packed with vegetables.
- 8 oz mushrooms $1.99
- 14 oz can artichoke hearts $2.50
- 4 cloves garlic $0.32
- 1 medium yellow onion $0.34
- 5 cups vegetable broth $0.65
- 2 Tbsp olive oil $0.32
- 12 oz fettuccine $1.33
- 1 tsp dried oregano $0.10
- 1/2 tsp dried thyme $0.05
- freshly cracked pepper (15-20 cranks of a pepper mill) $0.05
- 4 oz frozen cut spinach $0.40
- Rinse the mushrooms to remove any dirt or debris. Slice the mushrooms thinly. Drain the can of artichoke hearts and roughly chop them into bite-sized pieces. Thinly slice the onion and garlic (you can mince the garlic if you don't want large slices).
- Place the vegetable broth, olive oil, mushrooms, artichoke hearts, onions, and garlic in a large pot. Break the fettuccine in half and add it to the pot along with the oregano, thyme, and some freshly cracked pepper. Push the ingredients down under the broth as much as possible. Place a lid on the pot and bring it up to a rolling boil over high heat.
- As soon as it reaches a boil, stir the pot to evenly distribute the ingredients and prevent the pasta from sticking. Turn the heat down to low so that the pot is just simmering. Allow the pot to simmer, with the lid on, for 10-15 minutes, or until the pasta is tender and most of the liquid has been absorbed. Give the pot a stir every few minutes to prevent the pasta from sticking.
- Once the pasta is cooked through, add the frozen spinach. Allow the heat from the pasta to thaw the spinach. Stir the pot to help break up the clumps of spinach as they melt. Serve hot.
If you use low sodium vegetable broth, you may want to season with a little salt at the end. Sometimes just a pinch of salt will help pronounce the flavors and prevent a bland finish.
Step by Step Photos
Start by prepping the veggies. Give the mushrooms a quick rinse to remove dirt and then slice them thinly. Drain the artichoke hearts and then just chop them up roughly so that they are in smaller, bit-sized pieces. Thinly slice the onion and garlic. If you don’t want big garlic pieces, you can mince it. I used regular white button mushrooms, but you could experiment with other varieties!
Place all of the ingredients minus the frozen spinach in a large pot. Break the fettuccine in half first because the shorter pieces will be easier to stir later (plus you need it short enough so that it will be submerged in the broth). I found that adding the spinach at the end helps it keep that nice vibrant green color. Push all of the ingredients down under the liquid as much as possible. Place a lid on top and bring it up to a boil over high heat. As soon as it reaches a boil, give it a good stir, and reduce the heat to low. Let it simmer on low, with the lid in place, for 10-15 minutes, or until the pasta is tender and most of the liquid is absorbed. Give it a stir every couple of minutes to keep the pasta from sticking.
Once the pasta is cooked, add the frozen spinach (straight from the freezer) and let the heat from the pasta heat it through. Stir it around a bit to break up the clumps as they thaw. I like to keep a bag of this cut spinach in my freezer because it’s any easy way to add a bit of green to any recipe. I used 4 0z. which is about 1/4 of this bag (I just eyeballed it… about 1.5 cups or so).
And then you suddenly have this! Amazing! Easy! Yum! It’s WONDERPOT!
Take a closer look… Oooohh… Spinach and Artichoke Wonderpot…
It’s also pretty amazing with Parmesan, although I thought it was super delish even without. If you’re vegan, try some nutritional yeast sprinkled over top!
Okay, going to go carve pumpkins! BYE!