Remix: One Pot Mushroom Spinach Artichoke Pasta

Every member of my family loved this pasta. It really is one-pot and it really did come together in ½ hour. Modified from damndelicious.net

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot on medium, saute onion and shallot in 2 tbsp of oil with a generous pinch of salt until onions begin to turn translucent

Step 2

Add 1 tsp of dried thyme and a pinch of red pepper flakes (or more, if you like it picante!)

Step 3

Add mushrooms (pre-sliced saves time) and saute, stirring occasionally for 2 or 3 minutes. Top with minced garlic and saute for a further 2 or 3 minutes.

Step 4

Add in the can of artichoke hearts. You can add an optional splash of white wine here.

Step 5

Add your 4 cups of broth, bullion or just-plain-water and crank up the heat. To keep it vegetarian, "no chicken" broth was a great item to use, but chicken broth or vegetable broth would be lovely and flavorful as well.

Step 6

As the water begins to heat, add in your pasta. If you've never cooked pasta with cold water: undrained pasta cooked from cold will be starchier and more "al dente" and is a little different than dropping into boiled water. With a long pasta, you can break it to fit in the pot or if you prefer longer pasta, leave it in the pot for a few minutes and as it begins to soften, you can begin to work the pasta completely into the water. You'll just have to watch it and press and stir frequently until it is all submerged.

Step 7

Stir frequently and let the liquid come to a boil

Step 8

After the liquid boils, turn the heat down and set a timer for 5 minutes. Stir the pasta frequently to prevent clumping

Step 9

At five minutes, the liquid should be largely absorbed. Test the pasta for desired done-ness and continue to cook for 1 or 2 minutes at a time and test until pasta is at the texture you desire.

Step 10

When pasta is done, add in your spinach and basil and stir until they begin to wilt.

Step 11

Add butter and parmesan and mix well. Top with pepper as desired.

Step 12

Sodium Citrate will help the cheese be less stringy and grainy. 1/4 tsp dissolved in a 1/4 cup of milk or cream and then mixed in the pot will help the cheese combine with the liquid to form a smoother sauce.

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