8 oz Fresh Mushrooms
1 (14oz) can of Artichoke Hearts
4 Cloves Garlic
1 Medium Yellow Onion
5 cups Vegetable Broth
2 tbsp Olive Oil
12 oz Fettuccine
1 tsp Dried Oregano
½ tsp Dried Thyme
Freshly Cracked Pepper
4 oz Frozen Spinach
Rinse the mushrooms and thinly slice them.
Drain the artichoke hearts and cut them into bite sized pieces.
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 with the rest of the ingredients. Push the fettuccine under the broth as much as you can.
Then cover the pot.
Bring it up to a rolling boil on high heat.
As soon as it reaches a boil, stir the pot to distribute the ingredients evenly.
Turn the heat down to low and allow simmering with the lid on for 10-15 minutes or until most of the broth has been absorbed.
Once the pasta is cooked, add in the spinach.
** I had frozen spinach and frozen artichoke hearts in the freezer already so that's why I they're not fresh. Also, since I’m not a fan of garlic, I halved the amount.