I tend to be very dubious about artichoke, but this recipe turned out ok; the artichoke didn't really add much to it but didn't detract either. I did note that it came out much saucier than expected, and had to choose between leaving it over-sauced or overcooking the noodles; adding a bit less liquid next time might be prudent.

You can also sautee the mushrooms, onion, and garlic in the pot before adding the liquids. I'm not sure how this will affect the taste.

One-Pot Spinach & Artichoke Pasta

Budget Bytes

Ingredients

• 8 oz (225g) mushrooms, sliced
• 1 yellow onion, sliced
• 4 cloves garlic, thinly sliced
• 13 oz (370g) artichoke hearts, coarsely chopped
• 5 C (1250mL) vegetable broth
• 2 Tbsp olive oil
• ¼ tsp red pepper flakes
• 12 oz (340g) fettucini, linguine, or similar
• 1 tsp dried oregano
• ½ tsp dried thyme
• black pepper
• 4 oz (113g) fresh or frozen spinach
• 100g feta, diced or crumbled

Directions

1. Combine mushrooms, onion, garlic, artichoke, broth, oil, red pepper flakes, pasta, organo, thyme, and pepper in a large pot.
2. Cover and bring to a boil over high heat.
3. Reduce heat to low and simmer, stirring occasionally, for ~10 minutes or until pasta is mostly cooked.
4. Remove lid and stir in spinach. Continue to simmer, uncovered, until pasta is cooked, spinach is warmed through and sauce has thickened.
5. Remove from the heat and stir in feta.