One Pot Mushroom Artichoke Spinach Pasta Recipes

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ONE POT MUSHROOM, ARTICHOKE, SPINACH PASTA



One Pot Mushroom, Artichoke, Spinach Pasta image

Provided by Ramona

Number Of Ingredients 10

1 pound (16 oz.) uncooked cellentani pasta noodles
20 ounces sliced fresh mushrooms, I used baby bellas
2 cups jarred or canned artichoke hearts, rinsed and drained
2 cloves garlic, smashed but whole, with peels removed
1/4 teaspoon dried thyme
4 1/2 cups water
11 ounces fresh baby spinach
1/2 cup freshly and finely grated romano cheese (I use Locatelli Pecorino Romano)
1/3 cup heavy cream
Salt and pepper to taste

Steps:

  • Pour uncooked pasta into a large stock pot.
  • Add mushrooms, artichoke hearts, garlic and thyme.
  • Pour 4 1/2 cups of water over all. Stir to combine.
  • Bring to a boil, reduce heat to medium and continue boiling, uncovered until pasta has absorbed most of the liquid and is cooked to your desired tenderness, about 10-12 minutes. Stir occasionally to keep pasta from sticking. If you see the garlic cloves at the end of cooking, go ahead and remove the cloves.
  • Just as the pasta is finishing cooking, add spinach in handfuls, stirring with each handful so that the spinach can mix with the hot pasta and begin to wilt. Remove pot from heat.
  • Add grated romano cheese and cream. Stir until evenly distributed and sauce becomes creamy.
  • Salt and pepper to taste.

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