Tuesday, September 2, 2014

spinach artichoke wonderpot

this recipe was easy, cheap, and liked by every single member of my family.
a HUGE win in my book!

since having ellis, the hour or so leading up to dinner, can be pretty hectic.
so, i have been on a mission to find meals that can either be prepped and/or cooked earlier in the day, or that don't take much prep time at all...
but that still fit into our primarily vegan lifestyle.
(i say primarily, because we are known to cheat from time to time ;))

i am in love with any and every recipe with the word "wonderpot" in it, because you basically throw everything in one big pot, cook it, and voila, you have a meal.

the original recipe can be found over here.
i not only love this site because of the delicious recipes, but because she breaks down the total cost, the cost per serving, and the cost of each ingredient for each recipe. 
for those of us on a tight food budget, this is incredibly helpful!
and she has recipes for all kinds of dishes, not just ones that fit in a vegan/vegetarian lifestyle!

spinach artichoke wonderpot

8 oz. mushrooms $1.99
1 (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
½ tsp dried thyme $0.05
freshly cracked pepper (15-20 cranks) $0.05
4 oz. frozen cut spinach $0.40

rinse the mushrooms, then slice thinly
drain the can of artichoke hearts and roughly chop them into bite-sized pieces.
thinly slice the onion and mince or slice the garlic.

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 and 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.
be sure to give the pot a stir every few minutes to prevent the pasta from sticking.

once the pasta is cooked through, add the frozen spinach and allow the heat from the pasta to thaw the spinach. stir the pot to help break up the clumps of spinach as they melt and serve hot.



  1. This looks delicious! Cannot wait to try it - and the photos are beautiful!