Mushroom Spinach Pasta with Artichokes

4.67 from 9 votes

Mushroom Spinach Pasta with Artichokes

This mushroom spinach pasta recipe is a one-pot pasta dinner that’s loaded with fresh spinach, artichokes, mushrooms then tossed in a creamy sauce, and it all comes together in under 20 minutes!

Cook Time20

Total Time20

Course: Dinner

Cuisine: American

Servings:

Calories: 630kcal

Author: Britni Vigil

Ingredients

1 pound penne pasta
4 TBSP olive oil
4 garlic cloves minced
1 ½ pounds mushrooms sliced
14 oz artichoke hearts chopped
4 oz fresh spinach
4 TBSP salted butter
4 TBSP flour
½ tsp ground nutmeg
½ tsp dried thyme
½ tsp salt
¼ tsp black pepper
2 cups chicken broth
1 cup cream
½ cup grated Parmesan plus more for serving
8 pieces bacon cooked and crumbled (optional)

Instructions

Cook pasta according to package directions and set aside.
1 pound penne pasta
Heat the pan on medium-high heat and once heated, add the olive oil and garlic. Stir that around for thirty seconds then add the mushrooms.
4 TBSP olive oil, 4 garlic cloves, 1 1/2 pounds mushrooms
Cook the mushrooms until softened, typically 3-5 minutes depending on the type of mushrooms.
Once mushrooms are soft, add the chopped artichokes and cook for another two minutes.
14 oz artichoke hearts
Add the fresh spinach and cook until wilted, typically about one minute. Remove the mushroom spinach mixture and place in a heat safe container and set aside for now.
4 oz fresh spinach
Add the butter to the hot pan and let it completely melt.
4 TBSP salted butter
Once melted, sprinkle the flour (to thicken the sauce), thyme, nutmeg, salt, and pepper over the butter and cook for one minute or until bubbly.
4 TBSP flour, 1/2 tsp ground nutmeg, 1/2 tsp dried thyme, 1/2 tsp salt, 1/4 tsp black pepper
Add the two cups of chicken broth and the cup of cream to the mixture, simmer until thickened, typically three to five minutes.
2 cups chicken broth, 1 cup cream
Once the sauce has thickened, turn the heat to low (so the sauce doesn’t burn) and add 1/2 cup of the grated parmesan cheese. Stir until the cheese is melted and fully incorporated into the sauce.
1/2 cup grated Parmesan
Taste the sauce then add any additional salt and pepper you prefer.
Add the strained pasta and veggie mix directly to the sauce and stir to combine everything together.
Remove from heat and serve hot topped with crumbled bacon and more fresh parmesan cheese.
8 pieces bacon

Notes

To make this a vegetarian pasta, switch the chicken broth with veggie broth and omit the crumbled bacon on top.

If using frozen artichokes, make sure they are thawed and strained completely to avoid adding any excess liquid to the sauce.

Nutrition